Friday, January 20, 2012

Insanely Good Salted Toffee Chocolate Bars



This is a bonus posting this week because I could not wait one single minute longer to share this recipe with you. Last night at Book Club (I know, sounds geeky, but we actually have a lot of fun) the conversation turned to the topic of food, as it usually does. One of the girls raved about a Martha Stewart recipe for a Salted Toffee Chocolate Bar that her husband calls "Crack". We immediately looked up the recipe and wouldn't you know, I had all of the ingredients to make them in my pantry! I love it when that happens. The recipe is so easy and quick, I made some this morning.

"Insanely Good" Salted Toffee Chocolate Bars

Ingredients:
13 graham crackers
1 8oz bag toffee bits (such as Heath)
1 1/2 cups natural almonds, toasted and coarsely chopped
1 c unsalted butter (2 sticks)
1/2 c granulated sugar
1 1/4 c bittersweet chocolate, chopped (the recipe calls for 3/4 c but I like a lot of chocolate)
1/2 tsp coarse kosher salt

Directions:

Preheat oven to 350

Line a rimmed baking sheet (mine was 17"x 13") with nonstick aluminum foil or spray regular foil with non-stick spray.

Place graham crackers in a single layer on the baking sheet.



Sprinkle the toffee bits and almonds evenly over the graham crackers.


In a medium size heavy saucepan, melt butter and sugar over medium-high heat stirring occassionally to combine and bring to a rolling simmer. Reduce heat to medium and continue to cook for 2 minutes swirling the pan occassionally to prevent scorching.




Remove from heat and immediately pour over the prepared graham cracker layer as evenly as possible.



Bake until sugar/butter topping is bubbly (approx 12 minutes). Remove from oven and sprinkle the chocolate chunks evenly over the top. Sprinkle with salt.


Yumm chocolate....


Here's a closer look at the chocolate....



Using a sharp knife or pizza cutter, cut into 2" squares. This needs to be done while still warm. Allow to cool completely, then remove from the baking sheet. Store in an air-tight container for up to 1 week (if they last that long!)

Source: Martha Stewart

6 comments:

  1. I happen to work with Faye and I am/was eating these right as this was posted. They are so good I cannot stop eating them. I wish the guys would get over here and save me!

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  2. I Love this receptive is crunchy and delicious and not to sweet

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  3. I'm a part of that "geeky" book club, and when we were talking about it, I was salivating! Can't wait to try this recipe, I know it'll be a great hit!

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  4. I made these last nite! But I had to make a one substitution....there were no toffee bits at Ralphs!! Can u believe it!? So I grabbed a bag of mini heath bars and chopped them into lil' bits. I also used about 1.5 cups of semisweet chocolates, but in my opinion that still wasn't enough! hehe! The chocolate chips didn't melt all the way...I really don't know why...but these bars are amazing!! My husband brought a bunch of bars to work, so I'll let u know how his coworkers liked them. I will definitely make these again! If you haven't tried this recipe...do it NOW!!!

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  5. Hi Louise. Great idea on the substitution. I made some Toffee Cookies last night and did the same thing. I totally agree - the more chocolate the better!!

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  6. By the way, if you use Chocolate Chips they may not melt all the way. I used the huge bittersweet chocolate bar they sell at Trade Joe's and just cut a piece off of that and cut that into chunks. The chocolate melted really well.

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