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 ½ cups coarsely chopped toasted natural almonds
½ cup sugar
1 cup (2 sticks) unsalted butter
¾ cup (4 oz.) bittersweet chocolate, chopped or chocolate chips
¾ 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.