Almond Toffee Chocolate Squares
All I can say about this recipe is WOW! I don’t prepare many sweets at home as I’ll be the one consuming all that sugar. However, a few weeks ago my friend Heidi sent me this recipe. I finally had a chance to prepare it and it literally took 3 hours and every bar was gone. I quickly blamed our big old dog, Elwood (our Airedale Terrier), I thought he’d snagged all the bars off the kitchen counter!
To save our old boy from the wrath of Mom, the Bennett crew confessed, they were the consumers of all those delicious treats. So, I did what any good Mom would do, I made a second batch. This time I doubled the recipe and after just one day, only half the bars are remaining. I’m hiding the rest!
These yummy little treats are divine! A perfect picnic dessert, take to school treat, after soccer game treat or just a special treat for a weekend. I have to confess, they even make a tasty little breakfast treat with coffee!
Enjoy these decadent little bars, and don’t forget to hide a few for yourself!
Thanks Heidi for sharing this yummy recipe!
Makes 24 bars
13 graham crackers (large rectangles)
1 bag (8oz) toffee bits
1 1/2 cup coarsely chopped toasted natural almonds
1/2 cup sugar
1 cup unsalted butter
3/4 cup (4oz) bittersweet chocolate, chopped (or chocolate chips)
3/4 teaspoon coarse salt
Pre-heat the oven to 350F. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on the sheet, edges touching. Sprinkle with toffee bits and almonds over the graham crackers.
In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, stirring occasionally until mixture is syrupy about 2 minutes.
Immediately pour over the graham crackers. Bake until the sugar topping is bubbling, about 12 minutes. Remove from the oven and immediately sprinkle chocolate and salt over the crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on the sheet on a wire rack. Store in an airtight container for up to 1 week. (however, I think they’ll all be eaten in 1 week!)