Chocolate Toffee Crunch

Chocolate Toffee Crunch is so quick and easy to make.  Keep these ingredients in your pantry so you can make them at a moments notice, as they are a great last minute hostess gift.  Perfect on their own or crumbled on vanilla ice cream. You will be amazed at how quickly they disappear!

16 plain graham crackers, whole (almost 2 packages)
¾ cup (1 ½ sticks) unsalted butter
½ cup light brown sugar, packed
⅛ teaspoon sea salt
1  (12 ounce) bag  (2 cups) of chocolate chips
1 cup walnuts, pecans or almonds, chopped (I used sliced almonds)
¼ teaspoon fleur de sel or coarse sea salt (garnish)

1. Preheat oven to 375ºF.  Line a rimmed sheet pan with foil, leaving a 2-inch overhang at each end, tucked under the pan.
2. Line the bottom of the sheet pan with the whole graham crackers (you may need to break some in half to fit)
3. In a medium size saucepan, over low heat, melt the butter.
4. Add the brown sugar and salt; cook, whisking until the mixture is smooth and combined, about 1 minute.
   • When heating butter and sugar be EXTRA careful as it becomes VERY hot.
5. Evenly spread the sugar and butter mixture over the crackers, and bake on the middle rack of the oven until golden brown and bubbling, about 8-10 minutes.
6. Remove the pan from the oven and scatter the chocolate chips evenly over the crackers, then return the pan to the oven until the chocolate is soft, about 1-2  minutes.
7. Remove the pan from the oven and gently spread the chocolate evenly over the crackers (an offset spatula makes this a little easier).
8. Distribute the nuts evenly over the chocolate and sprinkle with fleur de sel or sea salt.
9. Cool the pan on a cooling rack for 30 minutes.
10. Put the pan in the refrigerator and chill until the chocolate is firm, 10-20 minutes.
11. Carefully lift the crackers from the pan by grasping both ends of the foil.  Peel the foil from the crackers and break or cut into serving size pieces.

Storage: This will keep chilled and layered between sheets of wax paper or parchment paper in an airtight container, for 2 weeks.

RESOURCE LINKS:

USA Pan Bakeware Aluminized Half Sheet Pan 18 x 13 inch

OXO Offset Spatula