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Salted Toffee-Chocolate Squares

  • Yield: Makes 24
Salted Toffee-Chocolate Squares

Source: Everyday Food, May 2010

Ingredients

  • 13 graham crackers
  • 1 bag (8 ounces) toffee bits
  • 1 1/2 cups coarsely chopped toasted natural almonds
  • 1/2 cup sugar
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
  • 3/4 teaspoon coarse salt

Directions

  1. 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.

  2. 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, 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 or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

Reviews (29)

  • sunnysarah 4 Dec, 2014

    Would I be able to freeze these?

  • MAGBI 26 Sep, 2014

    I made this and is very easy and delicious.

  • kvnsgrl 18 Oct, 2013

    These were super easy to make and incredibly addictive.

  • sigita 3 Apr, 2013

    These were certainly a hit and requested repeat recipe. Easy to make - rich treat but all you need is a small piece. And they tasted great the next day too.

  • sprout13 4 Jan, 2013

    Easy, delicious recipe. I keep the graham crackers whole & line tray end to end the long way. I reduce the salt to 1/2 to 1/4 teaspoon and sprinkle on from high above tray for even distribution. Make sure to wrap the aluminum foil over the edge of sheet pan to avoid any spill over. Never had a problem lifting the squares off the foil. Best to cut with pizza cutter when warm. A little messy, but easier to cut warm than cool. Huge hit every time!

  • mjashby 14 Dec, 2012

    Made these for school's winter concert. Gone gone gone! Very easy and tastes like you slaved! My family LOVED them. Thank you Sarah!!!

  • greensubaru 12 Dec, 2012

    Followed this very closely, and chopped up chocolate chips for the top. They didn't melt very well and got all seize-y. What did I do wrong? Maybe for the next batch I'll try melting the choc. first and drizzling it over.

  • birder17 6 Nov, 2012

    Do the bars stick to the aluminum foil? If so, how do you get the foil off of the bars?

  • janet_mcil 2 Jun, 2012

    This is fantastic and pretty easy! I took it to a party and everyone loved it! I goofed a little and didn't boil the butter and sugar long enough, but it turned out great anyway. Be sure to get your chocolate chopped before you start because you need to put it on right after you take the base out of the oven. These things should come with a warning lable because they are clearly addictive!

  • Activefood 22 Feb, 2012

    Do not use 13 graham crackers- use enough to cover the cookie sheet. I thought 13 was strange but I went ahead and followed the recipe I ended up with an over sweet messy thing. I watched the video after and the graham crackers used are bigger than what I had and covered the entire sheet.

  • LaurenOD 16 Dec, 2011

    LOVE, LOVE, LOVE this recipe! We bring it to every gathering and everyone goes crazy over it!! Sometimes we sprinkle coconut over the top of half the pan and put it quickly under the broiler to toast the coconut for those coconut lovers! It's so easy and delicious!!! Thank you Martha!!!!

  • LJAMia 15 Sep, 2011

    I found it easier to pour the butter/sugar mixture over the graham crackers before adding the toffee and nuts - could spread it around.
    Next time I am going to try chocolate graham crackers and white chocolate chips

  • terrie-bear 31 Aug, 2011

    I have made this several times and my family loves this recipe. You do have to cut them while they are fresh out of the oven. My husband prefers them without the salt. I like them either way. This one is a keeper and so easy to make.

  • dk7 10 Mar, 2011

    Cutting while hot is easier and they break apart better when cooled (I tried both ways). You can't tell that you did a good job cutting until they cool. Variations are endless. As a chocoholic, I like spreading the melted chips so every bite gets some chocolate. Yum! Today I realized I did not have toffee bits and used caramel bits and they seem to work as well.

  • cccooper3 3 Jan, 2011

    Fortunately, I read a step out of order, so I didn't cut them until they were cool; can't imagine why the directions would have one do otherwise. I used a 9x12" pan and 15 graham squares (didn't separate them at the perforation)

  • kwinklhofer 8 Oct, 2010

    Cutting while they're still warm just gave me a messy pizza cutter. I, too, broke the graham crackers into squares before uptting them in the pan. Also, to make them lay flat, I trimmed some of them with kitchen shears.

  • LisaRuth1971 4 Oct, 2010

    I tried this and added marshmallows after the chocolate chips. I popped it back into the oven really quick to give the marshmallows a little toasting. Simple smores like bars for the kidlets lunches. LOVE IT ! Can't wait to find other additions/substitutions.

  • kimlin 23 Aug, 2010

    I replaced the toffee ith coconut and the butter with margarine. It seems the sticky toffee bits hold the toppings, because the coconut and almonds were falling off the bars. It was delicious, but I prefer the original version where syrup is poured over crackers (before the nuts) and then it's baked. While hot, the chocolate chips are sprinkled over the top, and after they melt, you spread the melted chocolate evenly over the crackers, and then press the nuts into the chocolate.

  • Suzy2W 15 Aug, 2010

    These are absolutely terrific. Easy, delicious, and they last over a week in an air tight container! What more could you ask for?

  • judyannesoto 6 Aug, 2010

    I have a similar recipe which uses saltine crackers. They are very tasty. I plan to try your recipe with graham crackers this weekend. Thanks.

  • TeacherNancy777 4 Aug, 2010

    Yum, how easy is this? I changed a few things, too...as I used only ingredients that I had in my house. I used cinnomon graham crackers and cut Twix bars into small pieces and put three on each square of graham cracker. I added chopped walnuts and then poured the butter/sugar mixture on top. I baked it as directed for 11 min. at 350 and when it came out of the oven, I added chopped dark chocolate and a bit of table salt. They are amazing! :)

  • aimeedelaney 4 Aug, 2010

    I found Heath Bar brand toffee bits right next to the chocolate chips at the Giant supermarket.

  • cookingisme 31 Jul, 2010

    I made this and it is so delicious! They are also really good frozen. I used walnuts instead of almonds and heath bar instead of toffee bits (where can one find toffee bits?) Thanks Martha!

  • terristarr 19 Jun, 2010

    Thank you. My grand daughters favorite. She wants toffee bars instead of a birthday cake!

  • JohnS43 31 May, 2010

    This recipe is somewhat confusing. First, it says to use 13 graham crackers, but it appears that you should use graham cracker BOARDS (the rectangular, two-part cracker) rather than individual crackers (i.e, 1/2 board.) Then, even with using a 1/2-sheet baking pan, 13 boards do not fit. I could only get 2 rows of 6. Also, it took me at least 2x the time indicated for the butter-sugar mixture to get syrupy. And lastly, I don't understand why you would cut them before they are cool-the chocolat

  • JohnS43 31 May, 2010

    This recipe is somewhat confusing. First, it says to use 13 graham crackers, but it appears that you should use graham cracker BOARDS (the rectangular, two-part cracker) rather than individual crackers (i.e, 1/2 board.) Then, even with using a 1/2-sheet baking pan, 13 boards do not fit. I could only get 2 rows of 6. Also, it took me at least 2x the time indicated for the butter-sugar mixture to get syrupy. And lastly, I don't understand why you would cut them before they are cool-the chocolat

  • DippyDee 28 May, 2010

    Absolutely AWESOME - Thank you, Martha!!!
    I did make a few changes (but then I always do):
    1. used 1 cup rough chopped roasted pecans
    2. broke the crackers in half (2x2) first and then I did not need to cut afterwards, Just snapped apart when cool.
    3. used parchment paper
    4. my OPPS -- forgot the salt - but still great
    Theses only got better each day. (much better than that ol' saltine version)

  • mikki522 25 May, 2010

    Oh my these are amazing! I could eat the whole pan!

  • Katerj 24 May, 2010

    This recipe is super easy and delicious...I have made it three days in a row!!

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