- Cooking Time:
- Preparation Time:
- 1/2 pound (two sticks) butter
- 1/4 cup brown sugar
- 1/4 cup granulated white sugar
- 1/2 box (about) graham crackers (not crumbs)
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts of your choice
- Preheat oven to 350 degrees F. Line a 10 x 15-inch jelly-roll pan with non-stick foil. 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 brown sugar and white sugar. Stir to combine. Bring mixture to a boil. Reduce heat and let the mixture gently bubble for 4 minutes. 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 nuts, pressing down gently into the chocolate.
- Cool to room temperature, then refrigerate for 2 hours. Peel foil from chilled bark. Break into 2-inch irregular pieces.
- Refrigerate any leftovers.
- Yield: about 1 pound candy bark pieces