A friend of mine shared this Martha Stewart Recipe with me a few years back and I have been gifting these as my Holiday cookies ever since. The combination of salty and sweet makes them almost addicting, and these are sure to put you on the “Nice” list with your friends and family.
13 Graham Crackers
1 1/2 cups roughly chopped and toasted natural almonds
1 bag 8 oz toffee bits
1 cup (2 sticks) unsalted butter
1/2 cup sugar
3/4 cup ( 4oz) bittersweet chocolate chopped or chocolate chips
3/4 teaspoon coarse salt
Preheat Oven to 350 degrees
Line rimmed baking sheet with foil
Place graham crackers in a single layer with edges touching on sheet
Sprinkle toffee bits and almonds over the graham crackers
In a small saucepan bring butter and sugar 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.)