Alice in the Kitchen

Salted Toffee Chocolate Grahams

This bark is the result of a happy experiment, and it offers a combination of some of my absolute favorite flavors.

In the last few weeks, multiple people have recommended that I make “cracker candy” – a concoction of toffee soaked into saltine crackers and topped with chocolate.  I’ve made it before, and it’s good, but I don’t love it.

But I started thinking about those chocolate covered graham crackers at Starbucks – maybe graham crackers would make the perfect base for a variation of cracker candy.  But what is it that makes cracker candy so popular?  Is it that salty hint that comes from those salted cracker tops?  So I decided to add a topping of coarse salt to the chocolate layer.  And it was exactly right.

These didn’t turn out very beautiful, but they were delicious, and that’s what really matters.  Most of the time.

You’ll need:

• 12-13 graham crackers (full rectangle sheets)
• 1 cup butter (2 sticks)
• 1 cup sugar
• 2 cups chocolate chips
• 1 tablespoon coarse sea salt

Preheat your oven to 350.  Line a rimmed 11×15 baking sheet with foil and place the graham crackers in a single layer, closely touching.

In a saucepan, combine the butter and sugar over medium heat and stir until the butter has melted.  Once the butter has melted, let the mixture bubble for 4 minutes.  Pour the mixture over the top of the graham crackers, spreading to cover completely.

Bake for 10 minutes.

Sprinkle the chocolate chips over top immediately.

Once the chips have melted, spread them with a spoon to cover all the toffee.  Sprinkle liberally with sea salt.

Allow to cool until chocolate has hardened.  This treat didn’t cut very nicely, so it was better to break them against the counter, creating a bark.  Delish – eat your heart out Starbucks!