Cook Time: 15 minutes
Yield: one pound
Total Time: 30 minutes
Ingredients:
1/2 pound sticks) butter
1/4 cup brown sugar
1/4 cup granulated white sugar
1/2 box (about) plain graham crackers (not crumbs)
two cups semi-sweet chocolate chips
one cup chopped macadamia nuts (or substitute pecans, walnuts, peanuts, or your favourite nuts
Preparation:
Melt butter in a medium saucepan over medium heat. Add brown sugar & white sugar. Stir to combine. Bring mixture to a boil. Reduce heat & let the mixture gently bubble for four minutes. Remove from heat.
Preheat oven to 350 degrees F. Line a ten 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.
Carefully pour sugar/butter mixture evenly over the graham cracker layer. Spread to cover. Bake for ten minutes.
When done, remove from oven & let rest until bubbling subsides. Sprinkle chocolate chips evenly over the top. Wait about two minutes for chocolate to melt, then use a spatula to gently spread chocolate chips in to an even layer on top of the toffee graham crackers. Sprinkle with the chopped macadamia nuts, pressing down gently in to the chocolate.
Chilled to room temperature, then refrigerate for two hours. Peel foil from chilled bark. Crack in to 2-inch irregular pieces.
Refrigerate any leftovers.
Yield: about one pound sweet bark pieces
No comments:
Post a Comment