Graham Cracker Toffee Bark with Almonds

I recently remembered this chewy graham cracker toffee my mom used to make when I was little.  She sent me to a school-wide overnight party in middle school, and gave me this to share with my friends.  It looked sort of unappetizing compared to the Chips Ahoy and Nutter Butter cookies that other kids brought, so no one really ate any of it.  My mom was super offended when I  brought home a full plate, she even claimed that we were all “just kids” and that we “don’t know what good food is when they see it”… see where I get it from?  But I was excited, because it meant there was more for me! That stuff was amazing.

I asked my mom for the recipe, but she couldn’t find it.  This isn’t as good as the original recipe, but it it is still pretty great. This recipe also takes ten minutes tops to make, and you probably have all the ingredients right in your pantry! So why not?

Graham Cracker Toffee Bark

12 whole graham crackers
1 and 1/2 sticks of butter
3/4 cup brown sugar
1 teaspoon vanilla
1/2 cup chopped almonds
1/2 cup chocolate chips

Line a jelly roll pan with foil (it’s like a cookie sheet with sides). Preheat oven to 400F. Place graham crackers in the pan, make sure there are no spaces in between each. In a saucepan, combine butter and brown sugar and bring to a boil. Boil for two minutes, stirring constantly.  Stir in vanilla, then carefully pour over graham crackers. Sprinkle chopped almonds and chocolate chips over the top and bake for 6-8 minutes. Cool completely, then break into pieces and eat.

Recipe by me

Pictures by Emily- check out her portfolio

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