Tuesday, July 6, 2010

Salted Toffee-Chocolate Squares

This recipe came from a recent issue of Everyday Food. I added it to my recipe binder immediately and bought the necessary ingredients but didn't make it until today. It’s delicious and is ready in less than 30 minutes. I streamlined the original by making the sugar-butter syrup in the microwave instead of on the stove. Also, it's not necessary to coarsely chop the almonds; it's a matter of preference. The graham cracker crust definitely contributes to the ease factor, but next time I will make the recipe using this shortbread crust recipe. The flavor is buttery, salty, and sweet at the same time—how can you lose? Enjoy!

Salted Toffee-Chocolate Squares
13 to 15 graham crackers
1 (8-oz.) bag toffee chips
1 1/2 cups natural almonds
1/2 cup sugar
1 cup butter
1/2 (11.5-oz.) bag bittersweet chocolate chips
3/4 tsp. coarse salt

1. Line a half-sheet pan with aluminum foil. Place graham crackers in a single layer in pan, breaking to cover surface. Sprinkle toffee chips and almonds over graham crackers.
2. Microwave butter and sugar in a microwave-safe bowl for 4 minutes, stirring at 1-minute intervals, or until mixture resembles syrup. Pour over top of graham cracker mixture.
3. Bake at 350° for 12 minutes. Remove from oven, and sprinkle with chocolate chips and salt. Cut into squares. Allow to cool completely before removing to an airtight container.

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