toasted sliced almonds
bittersweet chocolate chips
1 cup packed brown sugar (for toffee)
3/4 cup salted butter (for toffee)
optional: white chocolate chips to melt and drizzle on top
The amounts for this recipe aren't very precise. Use as much almonds and chocolate as you like, or double the amounts of the toffee ingredients to make a larger batch.
Step 1. Butter a baking sheet. Then arrange graham crackers on the sheet.
Step 2. Place almonds on top of all the graham crackers.
Step 3. Make the toffee mixture by melting the butter and brown sugar in a small saucepan on medium-high and bringing it to a boil. Boil for 4 minutes.
Step 4. Pour the hot toffee mixture over the graham crackers and almonds and sprinkle a small amount of salt on top.
Step 5. Bake at 325 degrees F until the toffee begins to bubble, approximately 10 to 15 minutes. As soon as the sheet is taken out of the oven, spread chocolate chips over the top of the toffee layer. The warm toffee will melt the chocolate chips. Spread chocolate out with the back of a spoon once the chips have melted.
Step 6. Decorate the top by adding more almond slices, or drizzling melted white chocolate. Freeze sheets for few minutes to allow chocolate to set, then slice bars into smaller pieces.