Prep Time: 15 minutes
Total Time: 30 minutes
Yield: one pound
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:
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.
Melt butter in a medium saucepan over medium heat. Add brown sugar and white sugar. Stir to merge. Bring mixture to a boil. Reduce heat and let the mixture gently bubble for four minutes. Remove from heat.
When done, remove from oven and 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.
Carefully pour sugar/butter mixture evenly over the graham cracker layer. Spread to cover. Bake for ten minutes.
Icy 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
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