Graham Cracker Toffee Almond Bark
- 14 graham crackers, any flavor
- 1 cup brown sugar, lightly packed
- 1 cup unsalted butter
- Pinch of salt
- 2 cups dark chocolate chips
- 1/4 cup chopped almonds
Graham Cracker Toffee Almond Bark
Featured in the Honolulu Star-Advertiser on October 12, 2016.
Ingredients:
Directions:
- Preheat oven to 400°F.
- Coat a cookie sheet with non-stick spray; set aside.
- Break graham crackers into squares and arrange in pan, covering the bottom but leaving a little bit of room between each square.
- In a large saucepan over medium heat, bring butter and brown sugar to a boil.
- When mixture begins to boil, allow it to boil without stirring for 4-5 minutes.
- When mixture is bubbly and beginning to darken, pour it over the graham crackers.
- Place in oven for 8 minutes.
- Remove toffee from oven and pour chocolate chips over top, distributing them evenly.
- Let sit for a minute or two so the chocolate chips can melt.
- Using a spatula or a spoon, smooth the chocolate chips into one melted layer.
- Top with almonds.
- Chill toffee in freezer for at least 1 hour OR in the refrigerator for 1 1/2 hours.
- Once toffee is set, break into desired size pieces.
- Toffee can be stored in an airtight container in the refrigerator or at room temperature for up to 10 days.
- Toffee can be frozen up to 3 months.
- Thaw in refrigerator before enjoying.
Makes 14 servings.
Approximate Nutrient Analysis per serving:
440 calories, 28 g fat, 15 g saturated fat, 35 mg cholesterol, 100 mg sodium, 49 g carbohydrate, 3 g fiber, 31 g sugar, 3 g protein
