- 13 graham crackers
- 1 bag (8 oz) toffee bits
- 1 1/2 cups almonds, toasted & coarsely chopped
- 1/2 cup sugar
- 1 cup (2 sticks) unsalted butter
- 3/4 cup semi-sweet chocolate chips
- 3/4 tsp coarse salt
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 evenly over graham crackers. Bake until sugar topping is bubbling, ~12 minutes. Remove from oven and immediately sprinkle chocolate chips 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.)
The original recipe calls for the graham crackers to be placed whole on the bottom of the cookie sheet. The way I did it, they make a nice graham cracker crust and once cooled, the foil peels away easily to perfectly cut squares.