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