Ingredients:
- 2 sleeves graham crackers, about 14-16 full size crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups dark chocolate chips
- 1/4 cup chopped salted roasted almonds
- 1/4 cup toffee bits
Directions:
- Preheat oven to 350 degrees F.
- Line 11×17-inch baking pan with foil and parchment paper. Lay graham crackers in bottom of prepared pan in a single layer. (You might have to cut graham crackers for the edge of the baking sheet to make them fit.)
- In medium saucepan, combine butter and brown sugar. Cook over medium-high heat, whisking constantly, until butter has melted and mixture comes to a boil. Continue to cook 2 minutes. Remove from heat and stir in vanilla and salt. Pour evenly over graham crackers, and spread using an offset spatula.
- Bake 15 minutes, making sure to watch it carefully, so that it doesn’t burn. Remove from oven and immediately sprinkle with chocolate chips; let sit 5 minutes to allow chocolate to melt. Then spread in an even layer with an offset spatula. While the chocolate is still soft, sprinkle top evenly with almonds and toffee bits. Place pan in refrigerator for 30 minutes, to allow chocolate to set. Then break toffee up into small pieces before serving.
