Crispy Almond Butter Toffee Cookies
These Crispy Almond Butter Toffee Cookies are a delightful treat that combines the subtle sweetness of graham crackers with a rich buttery toffee glaze and crunchy sliced almonds. Inspired by a beloved recipe shared by a thoughtful attendance secretary, these cookies are perfect for sharing during school events or enjoying at home. With every bite, you’ll experience a satisfying crunch followed by the creamy flavor of butter and the nutty goodness of almonds. Ideal for satisfying your sweet tooth in just a few minutes of preparation, these cookies will leave everyone asking for seconds!
12
Servings
N/A
Calories
4
Ingredients
Ingredients
Graham cracker squares
24 (cut in half)
Butter
1/2 lb (unsalted, melted)
Brown sugar
3/4 cup (packed)
Sliced almonds
6 ounces (optional for topping)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Line a large rimmed cookie sheet with aluminum foil, making sure to leave some overhang to easily lift the cookies later.
3
Gently cut each graham cracker square in half and arrange them in a single layer on the prepared cookie sheet.
4
In a medium saucepan over medium-high heat, combine the melted butter and brown sugar. Stir continuously until the mixture reaches a rolling boil.
5
Add the sliced almonds to the bubbling syrup and let it boil for an additional 2-3 minutes, stirring constantly until the mixture is bubbly and slightly thickened.
6
Carefully pour the almond toffee mixture over the graham crackers, ensuring to cover them as evenly as possible.
7
Place the cookie sheet in the preheated oven and bake for 5-7 minutes, or until the syrup is bubbly and the edges start to turn a light golden brown.
8
Remove the cookie sheet from the oven and allow the cookies to cool for a few minutes. Using a sharp knife, separate the cookies while they are still warm to prevent them from sticking together.
9
Once completely cooled, lift the foil and remove the cookies. Store in an airtight container for up to a week.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary base for these Crispy Almond Butter Toffee Cookies?
The base of these cookies is made from graham cracker squares cut in half.
What oven temperature is required for this recipe?
The oven should be preheated to 350°F (175°C).
How many graham cracker squares do I need?
You will need 24 graham cracker squares, which are then cut in half.
What type of butter is recommended?
The recipe calls for 1/2 lb of unsalted, melted butter.
How much brown sugar should I use?
Use 3/4 cup of packed brown sugar.
Are almonds a required ingredient?
While the recipe specifies 6 ounces of sliced almonds, they are listed as optional for topping.
How long do the cookies need to bake?
They bake for 5-7 minutes, or until the syrup is bubbly and edges are light golden brown.
How many servings does this recipe yield?
This recipe makes approximately 12 servings.
How should I prepare the cookie sheet?
Line a large rimmed cookie sheet with aluminum foil, leaving some overhang for easy lifting.
What is the process for making the toffee glaze?
Combine melted butter and brown sugar in a saucepan and stir until it reaches a rolling boil.
How long should I boil the mixture after adding almonds?
Boil the mixture for an additional 2-3 minutes, stirring constantly until bubbly and thickened.
When should I separate the cookies?
Separate the cookies using a sharp knife while they are still warm to prevent sticking.
How should the finished cookies be stored?
Store the cooled cookies in an airtight container.
How long will these cookies stay fresh?
They will stay fresh for up to one week when stored properly.
What is the texture of these cookies?
They have a satisfying crunch from the graham cracker and almond topping with a rich toffee finish.
Can I use cinnamon graham crackers instead of plain ones?
Yes, cinnamon graham crackers would pair very well with the buttery toffee and almonds.
Why do I need to leave an overhang of foil on the pan?
The overhang allows you to easily lift the entire block of cookies out of the pan once they have cooled.
Do I need to stir the butter and sugar mixture?
Yes, stir continuously until it reaches a boil to ensure the sugar dissolves and doesn't burn.
Is there actual almond butter in this recipe?
No, the name refers to the flavor profile created by the combination of butter and almonds.
What are some good occasions for these cookies?
They are perfect for school events, snacks, or as a quick sweet treat for guests.
How do I ensure the toffee covers all the crackers?
Carefully pour the mixture over the crackers as evenly as possible before baking.
What should the toffee look like before it goes in the oven?
It should be bubbly and slightly thickened from the 2-3 minute boil.
Can I use salted butter if that is all I have?
Yes, salted butter can be used, though it will add a slight salty note to the sweet toffee.
Is this a difficult recipe to make?
No, it is categorized as an easy recipe with only a few minutes of preparation required.
Can I make these without a rimmed cookie sheet?
A rimmed sheet is highly recommended to prevent the bubbling toffee from spilling over into your oven.
What if my cookies stick to the foil?
Ensure you separate them while warm; if they stick once cooled, you can gently peel the foil away from the back.
Can I substitute the almonds with another nut?
Yes, pecans or walnuts would also work well with the toffee and graham cracker base.
What is the total number of ingredients needed?
The recipe requires 4 main ingredients: graham crackers, butter, brown sugar, and sliced almonds.
Should the graham crackers be in a single layer?
Yes, arrange them in a single layer to ensure every piece gets covered in toffee and bakes evenly.
Are these cookies chewy or crunchy?
These cookies are specifically designed to be crispy and crunchy.