I’ve been making this tasty treat for years and years. The combination of creamy chocolate, sweet toffee and a sprinkle of salt make this Salted Toffee Chocolate Squares recipe absolutely delightful.
Snow clung to the tree branches outside this morning, and the ground was blanketed in pristine whiteness. It looked like a winter wonderland out there. When I stepped into the kitchen, I threw open the curtains to take it all in. What a joy to sit down to write with that outside my window.
But the scene — our first snowfall this winter — did something else too: It made me want to bake something. So I did.
Salted Toffee Chocolate Squares are a magical combination of sweet toffee, creamy milk chocolate, meaty almonds and a sprinkle of salt. The result is something that’s rich with flavor, ripe with textures and loaded with craveability. I’m warning you: these will go fast.
And, as far as holiday baking goes, this recipe is pretty darn effortless to make.
You start with graham crackers. I always make these with honey graham crackers, but you could use chocolate, vanilla or other flavors, if you prefer. Of course, that will make the bars taste differently — but that could be delightful too. Lay the graham crackers out on a foil-lined baking sheet. The edges should all touch.
Sprinkle toffee bits — you can find bags of these in the baking aisle — all over the graham crackers. Chopped almonds come next. Try your best to get them to the edges — there’s no reason edge pieces should be neglected by the toppings.
Melt butter and sugar together, stirring, until it begins to boil. Lower the heat and simmer, still stirring, until the bubbling subsides and it becomes slightly syrupy. Pour this all over the crackers and their toppings. This concoction will bind the crackers and their toppings together.
Now, you bake. The process of baking will make the mixture bubble again.
Once done, remove the bars from the oven and immediately sprinkle with chocolate chips and sea salt. The chocolate will soften and the salt will adhere to the bars. Delightful.
Once they are all cut and cooled, dig in.
But really, these are made for sharing. So pack some up and pass them around.
- 12 graham crackers, full crackers
- 1 8 oz bag toffee pieces, found in the baking aisle
- 1 1/2 cups almonds, roughly chopped
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 heaping cup milk chocolate chips
- 1/2 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 of the foil 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, stirring frequently, 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 10-12 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 lift the bars -- using the foil -- onto a cutting board. Using a pizza cutter to cut into 1-inch squares. Let cool completely before eating.
- These can be stored in an airtight container for up to a week -- if they don't get eaten sooner.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.