There are times when one has to throw things like kale and quinoa and caution to the wind, and just have a serious indulgence. These little treats are for exactly those times. A mix of chocolate, nuts, candy bars, salt, sugar, and butter (so much butter) baked until everything melts together on a graham cracker base, these salted toffee chocolate squares are a dessert that doesn’t look like much, but will knock your socks off. I remember bringing some in for my students once and watching one gal surreptitiously open the tupperware they were hiding in before our meeting started. She took a big whiff, her eyes got wide, and she turned to me and said, “Jessica! WHAT ARE THESE?” and then made the next couple of folks who came into the office smell them, too.
The taste backs up the smell. With each bite you get sweet, salt, chocolate, and crunch. These squares are obviously not exactly highbrow, and have a definite semi-homemade vibe going on, but sometimes that’s just what the doctor ordered. They’re easy to throw together (if you live in a neighborhood like mine, the hardest part of the process may be finding the candy bars–this is not the time for floofy small batch artisinal candy) and travel well, making them perfect for taking along to add a little extra sweet to the bittersweet of late summer adventures.
Today’s recipe is part of our new “one for the weekend” series. Every Friday, we’ll share a short post intended to send you off for the weekend with something snacky, sweet, fresh, or just plain tasty. Enjoy!
14 graham crackers
4 toffee-ish candy bars, roughly chopped (I’ve used Heath, Skor, and Butterfinger. My fave is a Heath / Butterfinger combo)
1 cup 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. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle candy and nuts over the over graham crackers.
Bring sugar and butter to a boil in a small saucepan over medium-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, about 2 minutes. Pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes.
Remove from oven and immediately sprinkle chocolate and salt over graham crackers. If you’d like a more even chocolate distribution (and don’t mind eating a messy looking treat), use a spatula to spread some of the melty chocolate around. Let bars cool completely, and break into small treat sized pieces.