Mexican Hot Chocolate Toffee Crack
Author: 
Recipe type: Dessert
Serves: 20-30
 
This addictive salty-sweet dessert is spiced up with vanilla, cinnamon, and cayenne, perfect for Cinco de Mayo or any occasion!
Ingredients
  • 1 sleeve of cinnamon graham crackers, about 6-8 full size crackers (strict vegans- check for honey!)
  • ⅔ cup brown sugar
  • 1 cup (= 2 sticks) vegan butter
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • pinch cayenne
  • 1 cup chocolate chips
  • flaky sea salt, for topping
Instructions
  1. Preheat oven to 350° F
  2. Line a jelly roll pan (mine was 11x17) entirely with aluminum foil and then cut out a rectangle of parchment paper to line the bottom of the pan only.
  3. Line the bottom of the pan with graham crackers (you may need to break them to fit, but I didn't have any issues!)
  4. In a medium saucepan over medium heat, melt the butter and brown sugar together.
  5. Once combined, turn the heat to medium/high until the mixture begins to boil.
  6. Stir continuously as the mixture boils (you may want to turn the heat down a little to prevent sugar from burning!) for about 2 minutes as it thickens.
  7. Take it off heat and stir in your vanilla, cinnamon, and cayenne.
  8. Pour caramel sauce over the crackers in the pan.
  9. Bake in oven for 10 minutes.
  10. Remove from oven and place on a wire rack. Cover the toffee (will be bubbling) in chocolate chips and let the chocolate melt. Spread with a spatula until it's totally covered and smooth.
  11. Sprinkle with sea salt.
  12. Freeze for half an hour.
  13. Remove from freezer and break toffee into pieces.
Recipe by Whisk & Shout at https://whiskandshout.com/mexican-hot-chocolate-toffee-crack/