Wednesday, May 9, 2012

Graham Cracker Toffee Chocolate Bark

I tried this recipe a while ago from Food Network's Clarie Robinson. With the bake sale coming up this weekend I thought this would be a good recipe to make again. I suggest using good quality chocolate and any combination of nuts you prefer. I used walnuts instead of pecans because I had them on hand.

Don't forget to come visit us this Saturday at Ann Marie's Farm Stand. We will be raising money for The Canine Counsel for animals in need. The farm stand is also having a tomato plant sale Saturday and Sunday. A group from out east on Long Island bring all different types of tomato plants for you to buy for your garden. Last year they had at least 20 different varieties. Hope to see you there!

(Excuse the quality of the pictures, I did not have my nice camera when I took these)

Graham Cracker Toffee Chocolate Bark

14 graham crackers (standard 5" x 2.5")
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1 cup chopped pecans (or any other nut)
Kosher salt, to taste
12 oz dark chocolate-finely chopped

1. Preheat the oven to 350 degrees F.

2. Line a rimmed baking sheet with a silicone mat or parchment paper. Arrange the graham crackers in a single layer on the lined baking sheet.

3. Combine the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.

4. Meanwhile, melt the chocolate in a glass bowl placed over simmering water. (You can also melt the chocolate in the microwave) Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut into pieces.

**You can sprinkle the top with some sea salt while the chocolate is still melted. I suggest doing this, I love chocolate and salt together!

No comments:

Post a Comment