graham crackers and topping
10 double graham crackers
10 tablespoons (1 1/4 sticks) unsalted butter, cut into chunks
2/3 cup plus 1 tablespoon firmly packed light brown sugar
1 1/4 teaspoons vanilla extract
1 cup natural, unsweetened wide-flake coconut, lightly toasted and cooled completely (or substitute sweetened flaked coconut, see notes, below)
3/4 cup coarsely chopped milk chocolate-covered toffee candy
Preheat the oven to 375 degrees F. Lengthwise and widthwise, line the inside of a rimmed sheet pan (measuring 13 by 18 inches or 10 by 15 inches) with sheets of release-surface aluminum foil, pressing in the foil release side-up.
For the graham crackers and topping, arrange the graham crackers in a single layer on the bottom of the prepared baking pan. Depending on the size of the pan you use, you may have to break some of the graham crackers in half.
Place the butter and brown sugar in a heavy, medium-size saucepan. Set over moderate heat, stir well until the butter dissolves, then bring to a low boil. Reduce the heat to moderate and let it bubble for 1 minute, whisking all the time. Remove the saucepan from the heat and stir in the vanilla extract.
Turn the mixture into the heatproof bowl of a standing mixer fitted with the whip attachment. Beat the mixture on moderate speed until thoroughly combined, about 30 seconds. Alternately, whisk the mixture constantly by hand for about 1 minute, or until well-amalgamated. If the mixture is not well-amalgamated, the resulting cookies may bake unevenly (and turn greasy rather than crackly-crisp).
Carefully and evenly, pour the topping over the graham crackers. If necessary, smooth over the topping, using a small, offset palette knife.
Bake the confection in the preheated oven for 12 to 15 minutes. The mixture should be bubbly and a shade or two darker than it was when you placed the baking pan on the oven rack.
For the finish, place the pan on a cooling rack. Immediately scatter over the coconut, followed by the chunks of toffee candy.
Cool the confection completely in the pan on a cooling rack.
Gently lift out the graham crackers, peeling them away from the foil. Break each confection into squares, rectangles, or into irregular pieces. Store in an airtight tin with parchment paper separating the layers.
twenty squares or forty rectangles
on baking day, or up to one week in advance, stored in an airtight cookie tin
◊ the butter and brown sugar syrup must be whisked thoroughly cooked until bubbly, otherwise some small droplets of butter will pool under the baked graham crackers
◊ sweetened flaked coconut (2/3 cup), lightly toasted, may replace the wide-flake coconut
◊ the confection can be made without the final addition of flaked coconut
◊ cool the confection thoroughly before storing to firm up the pieces of toffee candy (avoid refrigerating the confection)