Receta Salted Toffee-Chocolate Squares...
You can make these and be eating them in 20 minutes. Just think of it...20 minutes from now your teeth could be sinking into rich bittersweet and milk chocolate, and as it melts on your tongue the crunch from toasted almonds and the chewiness of toffee swirls around and around your mouth until your feet begin to swirl in solidarity...then you get just the tiniest taste of salt and as you dance in the kitchen, mouth full of happiness, you've totally forgotten that the IRS paid you a visit, and your ship, the one that's been stuck in the harbor waiting to come in, the one that sunk yesterday, you've forgotten that, too. Salted Toffee-Chocolate Squares. There are the cure for what ails you. Glory, glory hallelujah!
This could NOT be any simpler to make...the base of this deliciousness is graham crackers! Sprinkle on store-bought toffee bits and chopped almonds...then sugar and butter is cooked until it reaches perfection and it's poured on top...pop it into the oven until the top is bubbly and those almonds are toasted...next comes the chocolate and as you watch it slowly melt over all of the goodness that came before, you'll want to weep...but don't, not until you sprinkle on the coarse salt...and then, then you can weep and say a prayer of thanks for this medicine called Salted Toffee-Chocolate Squares.
- Salted Toffee-Chocolate Squares ~ Adapted Slightly from Martha Stewart, Everyday Food
- 13 graham crackers
- 1 bag (8 oz.) toffee bits
- 1 1/2 cups coarsely chopped natural almonds
- 1/2 cup sugar
- 1 cup (2 sticks) butter
- 2 oz. (a bit more than 1/3 cup) bittersweet chocolate, chopped, or chocolate chips
- 2 oz. (a bit more than 1/3 cup milk chocolate), chopped, or chocolate chips
- 3/4 teaspoon coarse salt
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
In a small saucepan, bring sugar and butter to a boil over medium-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, about 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Stir in airtight container, up to 1 week.) Makes 24.
"Looked at in the right light, any food might be thought aphrodisiac." ~ Diane Ackerman
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