Yesterday, I was having one of those days where no matter how much I got done, there seemed infinitely more to do. Work needed to be tended to, the kids needed attention, the dogs wanted lots of petting … and in the middle of all the chaos, I decided to take a cooking break.
It might sound a little strange: having so much to do and just stopping for something that wasn’t on the must-list. But sometimes stopping is just what you need to keep going. Know what I mean?
So, while the kids looked on and asked many, many questions (I love their thirst for knowledge and understanding!), I whipped up these bars. Though the recipe might seem a little on the long side, it’s actually really speedy to make. And it’s also super easy.
The results were these delicious bars with layers of graham, almonds, toffee and chocolate. The sprinkling of sea salt at the end really took these from really, really good to OMG great. In fact, I did something I never do yesterday: I emailed a friend and told her that these were so good and she had to make them too. Her immediate response? Asking for the recipe.
And yes, the whole family devoured them as dessert last night. They are just amazingly good.
- 12 graham crackers
- 1 8 oz bag toffee pieces found in the baking aisle
- 1 1/2 cups roasted salted almonds, roughly chopped
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup semi-sweet chocolate chips
- 3/4 tsp sea salt
Set the oven rack in the middle of the oven and preheat to 350 degrees. Use aluminum foil to line a rimmed baking sheet (you want the sides to come up for easy removal).
Lay the full graham crackers on the baking sheet, touching each other. Sprinkle the toffee pieces and the chopped almonds evenly over the crackers. Set aside.
Combine the sugar and butter in a small saucepan and cook over medium-high heat, stirring occasionally. Bring the mixture to a boil and then reduce the heat to medium-low. Simmer for a few minutes, until the mixture has the consistency of a syrup. Remove from heat and pour over the graham crackers, trying to soak all of them.
Slide the baking sheet into the oven and cook for about 12 minutes. The top should be bubbly when you remove it. Immediately sprinkle with the chocolate chips and sea salt. Let cool for about 10 minutes, and then use a pizza cutter to cut into 2 inch squares. Transfer the baking sheet to a cooling rack and let cool fully before eating.
These can be stored in an airtight container for up to a week. If they make it that long.