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Category: Bars
Prep Time: Cook Time: Total Time:
12 graham crackers
1 8 oz bag toffee pieces
1 1/2 cups roasted, salted almonds, roughly chopped
1 1/2 cup unsalted butter
3/4 sugar
1 cup semi-sweet chocolate chips
3/4 tsp sea salt
Set the oven rack in the middle of the oven and preheat to 350. Use aluminum foil to line a rimmed baking sheet (you want the sides to come up for easy removal).
Lay the full graham crackers on the baking sheet, touching each other. These fit just nice and tight. Sprinkle the toffee pieces and the chopped almonds evenly over the crackers. Set aside.
Combine the sugar and butter in a small saucepan and cook over medium-high heat, stirring occasionally. Bring the mixture to a boil and then reduce the heat to medium-low. Simmer for a few minutes, until the mixture has the consistency of a syrup. And turns a light golden brown. Remove from heat and pour over the graham crackers, trying to soak all of them. I put the syrup mixture into a large measuring glass to help the control of the pour.
Bake for about 10-12 minutes. The top should be bubbly when you remove it. Immediately sprinkle with the chocolate chips and sea salt. Do nOt forget the sea salt. This MAKES the dish.
These can be stored in an airtight container for up to a week.
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SALTED TOFFEE CHOCOLATE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
12 graham crackers
1 8 oz bag toffee pieces
1 1/2 cups roasted, salted almonds, roughly chopped
1 1/2 cup unsalted butter
3/4 sugar
1 cup semi-sweet chocolate chips
3/4 tsp sea salt
Set the oven rack in the middle of the oven and preheat to 350. Use aluminum foil to line a rimmed baking sheet (you want the sides to come up for easy removal).
Lay the full graham crackers on the baking sheet, touching each other. These fit just nice and tight. Sprinkle the toffee pieces and the chopped almonds evenly over the crackers. Set aside.
Combine the sugar and butter in a small saucepan and cook over medium-high heat, stirring occasionally. Bring the mixture to a boil and then reduce the heat to medium-low. Simmer for a few minutes, until the mixture has the consistency of a syrup. And turns a light golden brown. Remove from heat and pour over the graham crackers, trying to soak all of them. I put the syrup mixture into a large measuring glass to help the control of the pour.
Bake for about 10-12 minutes. The top should be bubbly when you remove it. Immediately sprinkle with the chocolate chips and sea salt. Do nOt forget the sea salt. This MAKES the dish.
These can be stored in an airtight container for up to a week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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