I love it when a recipe finds its way to me, instead of me having to search it out. I like it even better when the recipe comes from someone that has very similar tastes to my own, so I know I’ll love it! My aunt texted me this recipe and said we needed to try it immediately, so I did…and it is awesome! It is a little different from the saltine cracker version that I have seen plastered all over Pinterest, and in this case…different is AWESOME!
Be warned, though. When you start consuming this stuff, you will not stop until the entire pan is gone! So be prepared to give some of it away as soon as it is ready 🙂 Enjoy!
Salted Graham Cracker Toffee
14 whole graham crackers (I used the honey-flavored kind)
1 bag (8oz) toffee bits
1-1/2 c. coarsely chopped toasted natural almond (I had sliced ones…they work fine)
1/2 c. sugar
1 c. (2 sticks) unsalted butter
3/4 c. (4oz.) bittersweet chocolate, chopped, or chocolate chips (I used semi-sweet)
3/4 tsp. coarsely ground salt
Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil. Lay graham crackers in a single layer across foil with their edges touching. Sprinkle toffee bits and almonds over graham crackers. In a saucepan, bring butter and sugar to a boil over medium-high heat. Reduce heat and cook at a rapid boil, swirling pan occasionally, for 2 minutes or until mixture becomes syrupy. Immediately pour over graham crackers.
Bake until topping is bubbly, about 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over top.
With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely and store in an airtight container.
Source: aunt Trish
britni (My Recipe Box)