 |
|
Recipes
View |
|
All Recipes |
Add Recipes |
Emoticons |
Mark Unread
|
|
|
|
|
|
|
|
|
 Previous Item - Sea Salt Chocolate Fudge
This will go to the previous thread in this topic. | 
Favorite option: If you want this item to be marked as a favorite, click on the black heart.
Salted Toffee Chocolate Squares |
|  Next Item - REESES Peanut Butter Bark
This will go to the next thread in this topic. |
|
|
|
 |
Jim Hogan - Oct 05,2014
Viewers
| Reply
|
| |
Ingredients · - 13 graham crackers
- 1 bag (8 ounces) toffee bits OR crushed Heath Bar
- 1 1/2 cups coarsely chopped toasted natural almonds
- 1/2 cup sugar
- 1 cup (2 sticks) unsalted butter
- 3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
- 3/4 teaspoon coarse salt
Directions 1. Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers. 2. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)
| | |
|
| |
|
|
|
|
|
|
|
