Thursday, September 9, 2010

Recipe tip: Salted toffee-chocolate squares

Book club girls, get ready. Here is the recipe I'll be sharing at our September book club. In the meantime, this is the dessert I'll also be bringing to our neighbor's house tonight. The divine salted toffee-chocolate squares, courtesy Everyday Food magazine.

1. Preheat oven to 350. Line a rimmed baking sheet with foil. Place 13 (specific, I know) graham crackers on the sheet. Inevitably, this means breaking up your final graham cracker into quarters arranged vertically.
2. Cover the graham crackers using 1 package (8 ounces) of toffee bits (found in the baking aisle near the chocolate chips) and 1.5 cups coarsely chopped almonds. (Buy your almonds in bulk so you don't waste any!)
3. In a medium saucepan, bring 2 sticks (!) of butter and 1/2 cup of sugar to boil. Then allow to simmer and stir until mixture becomes syrupy, approximately two minutes. Immediately pour the sugary concoction over your graham crackers covered in toffee and almonds.
4. Place pan in over and bake until syrup is bubbling, almost exactly 12 minutes.

5. When your dish is ready, take it out of the oven and sprinkle on top 3/4 cup of chopped bittersweet chocolate. I prefer to chop up whole blocks of dark chocolate (which I also buy in bulk), but bittersweet chocolate chips work as well. Also sprinkle on 3/4 teaspoon of coarse salt. Wait for chocolate to melt before covering.

6. Cut into squares. I prefer to cut each graham cracker in half for an ideal portion. These treats are amazing and rich!
Happy dinner!

4 comments:

  1. Is it rude to ask you to make these when we're in town?! They look amazing.

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  2. Awesome dessert Stephanie! I had one for breakfast this morning. It was so nice seeing you guys last night. Hopefully we can get together again soon. :)

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  3. Thanks for this recipe. I have had something like this but w/out the chocolate and toffee. :)

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