lottie last edited by lottie
• 1/2 pound (two sticks) butter
• 1/2 cup raw sugar (1/4 cup brown sugar and 1/4 white sugar will work too)
• 1/2 box (about) graham crackers (not crumbs)
• 2 cups semi-sweet chocolate chips
• 1 cup chopped macadamia nuts (I used pecans and hazelnuts, but you can use any nut variety)
Preheat oven to 350 degrees F. Line a 10 x 15-inch jelly-roll pan with parchment paper. Arrange whole graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.
Melt butter in a medium saucepan over medium heat.
Add sugar, stir to combine. Bring mixture to a boil. Reduce heat, let the mixture gently bubble for 4 minutes, stirring occasionally. Remove from heat.
Carefully pour sugar/butter mixture evenly over the graham cracker layer. Spread to cover. Bake for 10 minutes.
When done, remove from oven and let rest until bubbling subsides. Sprinkle chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham crackers. Sprinkle with the chopped macadamia nuts, pressing down gently into the chocolate.
Cool to room temperature, then refrigerate for 2 hours. Remove parchment paper from chilled bark. Break into 2-inch irregular pieces.
Yield: about 1 pound candy bark pieces
Allergy Free substitutions:
Gluten Free Grahams - https://amzn.to/2LyuNBu
Ghee - https://amzn.to/2SgdTtH
Dairy Free Chocolate Chips - https://amzn.to/2BJBH2q
brittel last edited by
I ate way too many of these. Very good!