My friend made these last week at our friends annual cookie swap last week. They were a big hit! Sweet and salty. I brought some to work and my coworkers loved them so I made more on Monday night.
These are NOT CALORIE FRIENDLY but soooo good and easy. I was even thinking of variations to make. Pretzels instead of almonds, or white chocolate, cranberries and pecans. YUM. I'll definitely be making another batch or two for our families next week!
Ingredients
- 13 graham crackers
- 1 bag (8 ounces) toffee bits
- 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
Step 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.Step 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.)
These were really tasty.
ReplyDeleteThese sound SO good!
ReplyDeleteAnd, love the versatility of them.
Store in an airtight container, up to
ReplyDelete