Salted Toffee-Chocolate Graham Cracker Squares
I don’t feel like waxing poetic today, so I’ll come right out with it. These are amazing. They are simple and quick to throw together with no need for a bowl or mixer, no beaters to clean (or lick). I was looking for a sweet treat to bring to book club, and these was perfect.
Granted, perhaps they were not the perfect item to sit in the sun for five hours on a warm day, but then again, neither am I. Arriving home red-faced and with one sunburned arm (cute, right?), I was comforted to find last summer’s bottle of aloe vera still stashed in the refrigerator door. But for the company, and the lazy day, and the lemonade, it was certainly worth it.
And these were indeed the perfect treat to send packing with my husband to the office on a Sunday afternoon. Who works on a Sunday, you ask? A man who is trying to square away the final details of his first feature film. I like to think these sweet and salty and rich treats saw him through. (In fact, there’s internet proof they did.)
Salted Toffee-Chocolate Graham Cracker Squares
from Everyday Food
makes 24
13 graham crackers
1 8-ounce bag toffee bits*
1 1/2 cups coarsely chopped almonds
1/2 cup sugar
1 cup (2 sticks) butter
3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
3/4 teaspoon coarse salt
Preheat oven to 350 degrees F. 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. Sprinkle toffee bits and almonds over graham crackers.
In a small saucepan, bring sugar and butter to a boil over medium-high heat. 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 immediately sprinkle chocolate and salt over graham crackers. With a sharp knife, cut into 2-inch squares. Let cool completely. Store in an airtight container, up to 1 week.
*Note: I searched high and low but couldn’t find the elusive “toffee bits.” I couldn’t even find some Skor bars to chop up. With no other options and with the advice of the bodega cashier, I subbed 3 chopped Butterfingers.
Rebecca: Oh my…I may have to make these tonight, yum!1 year ago
Cadi: Wow, these sound amazing, I think I have to whip up a batch this weekend!1 year ago
Katie @ cakes, tea and dreams: YUM. Can’t wait to make these!1 year ago
Melinda: The only time I can find the toffee bits is during the holidays; they seem to be a “Christmas cookie season” ingredient. I learned my lesson a couple years ago so I bought like 8 bags last Christmas to see me through the year in case my husband wanted me to make some of his favorite cookies.
And now I have to go home and make these because YUM.1 year ago
Adrienne: Hooold the phone. I am definitely making these for our Lost finale viewing party. I’m in charge of dessert, and now I simply cannot leave these out of the spread.
Heath bars are a lot like Skor bars, too – I see them in grocery stores and pharmacies as well.1 year ago
Meredith: I think I’m going to make these to take along on a road trip I’m going on this weekend!1 year ago
Samantha Angela @ Bikini Birthday: Thanks. Now I have drool on me.1 year ago
Margaret: Yep- I see SKOR and Heath bars at the CVSs around here, so I’m surprised they’re not up in the Duane Reade where you are!
I made something like this last year, but I remember it used sweetened condensed milk… which I now have 5 cans of, because I chose to ‘get a deal’ at Costco. I repeat, it’s been a year. I’ll have to dig up that version, bc this picture has my mouthwatering!1 year ago
Jenious: Too funny – my tube of “last summer’s aloe vera” is also “stashed in the refrigerator door.” Nice & cool, isn’t it?
These squares look amazing. They sorta seem perfect for any occasion!1 year ago
Sara Rose: Oh my gawd. Oh MY gawd. Oh.My.Gawd. OH MY GAWD.
Ahem.
My dearest friend Rhiana will be coming this weekend to “help” me convalesce and these are a VERY GOOD addition to Janice Dickinson.
TRUST ME. I NEED THESE.1 year ago
Lisa (dinner party): These look amazing. Also amazing: a bodega cashier offered you help!1 year ago
tami: i’ve got book club this weekend and now i know what i’m bringing!1 year ago
Wendy: What a great addition to our recipe box!!!!
Dig, dig, dig….all I can find are saltines! Saltines…will saltines work? They better!!!!1 year ago
Sara Rose: Guess who is making these this weekend! Ohhhhh yes. To read with the Janice dickinson book- is there a better pair?1 year ago
Wendy, Saltines? Why the heck not? Let us know how they are!1 year ago
Liz in Ypsilanti: Butterscotch chips are a yummy sub for “toffee bits.” They add a creamy sweetness. I’m thinking that some graham crackers will find their way into my home this weekend… yummy!1 year ago
geek+nerd: Oh my goodness, those look ridiculously tasty!1 year ago
Tiffany: Making these immediately! A friend has a similar version she does for parties and I swear, she sprinkles a little bit of crack on each one. They’re that good!1 year ago
Karen: Yum!1 year ago
deanne: I have these in the oven right now. Thanks Sarah!
P.S. I found a bag of Heath toffee bits by the chocolate chips in my local Walmart, if that helps anybody.1 year ago
Keith: Those look really tasty, I’ll have to try them. Please send me one!1 year ago
Wendy: Saltines worked like a dream!!!!!
I also could not find the toffee bits but you don’t really need them! The melted butter/sugar creates a toffee crunch with the crackers. Oh! My! Word! they were fantastic! We re-named them….sinful saltines…they are that good!1 year ago
Wendy: I also left off the extra salt, because i thought the crackers had plenty. You decide for yours.1 year ago
Karen: These sound simply delicious!1 year ago
NffctlNtllct: Here’s a variation that I’ve made before – a little simpler, but equally as decadent!
Rather than graham crackers, use matzah or unsalted saltines. Use one sleeve, or as many that will fit in a single layer on your cookie sheet.
Melt the brown sugar, butter as you directed, and pour over crackers and bake (the same). Then, take a package of chocolate chips – I prefer dark, but friends like milk and sprinkle evenly over crackers. Let sit 5 minutes, and then using a spatula, spread melted chocolate evenly.
Let cool (can put in freezer to speed it up) and then break by hand into pieces (size is up to you!). Might need to pause between breaking if your hands start to melt the chocolate again.1 year ago
molly: Oh, crud. I think I need these, immediately. Sooner? Must enlist children to help eat.1 year ago
kath: Hershey’s makes Heath Bar bits. You will find them in the supermarket with all of the chocolate chips are.
I’ve also seen these with pretzel twigs instead of toffee and salt. I’m sure there’s so many variations and each one is probably delicious!1 year ago
emily: salted or unsalted nuts?
salted or unsalted butter?
signed,
the novice1 year ago
Emily, I like to use salted butter in pretty much everything because it makes things, well, saltier, which I like. The nuts were roasted but unsalted.1 year ago
Eliza: I made these yesterday after finding them in Everyday Food. They are, just as you said, AMAZING. In all actuality they are evil – pure, delicious, melty, sweet, salty evil.1 year ago
Eliza: Oh, but I forgot to say, I made mine with pecans because I have a ton of them. I didn’t want to pay for almonds. Still fab!1 year ago
Haha. They ARE evil. Straight from the devil’s workshop, these are. But so, so good.1 year ago