Salted Toffee-Chocolate Squares
Doreen Wallace, Princeton, ME
Business Meeting Refreshments, February, 2013

A luscious square recipe created by Martha Stewart and endorsed by members of St. Croix International Quilters!

13 graham crackers
1 bag (8 oz.) toffee bits
1 cups coarsely chopped toasted natural almonds
cup sugar
1 cup (2 sticks) unsalted butter
cup (4 oz.) bittersweet chocolate, chopped or chocolate chips
tsp. coarse salt

Preheat oven to 350.  Line a rimmed baking sheet with foil.  Place graham crackers in a single layer on sheet, edges touching.  Sprinkle toffee bits and almonds over graham crackers.

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, about 2 minutes.

Immediately pour over graham crackers.  Bake until sugar topping is bubbling, 12 minutes.

Remove from oven and and immediately sprinkle chocolate and salt over graham crackers.

With a sharp knife or pizza cutter, cut into 2" squares.

Let cook completely on sheet on a wire rack.  Store in an airtight container up to 1 week.