Almond Toffee Chocolate Squares

All I can say about this recipe is WOW!  I don’t prepare many sweets at home as I’ll be the one consuming all that sugar.  However, a few weeks ago my friend Heidi sent me this recipe.  I finally had a chance to prepare it and it literally took 3 hours and every bar was gone.  I quickly blamed our big old dog, Elwood (our Airedale Terrier),  I thought he’d snagged all the bars off the kitchen counter!

My big old boy Elwood the Airedale 🙂

To save our old boy from the wrath of Mom, the Bennett crew confessed, they were the consumers of all those delicious treats.   So, I did what any good Mom would do, I made a second batch.  This time I doubled the recipe and after just one day, only half the bars are remaining.  I’m hiding the rest!

These yummy little treats are divine!  A perfect picnic dessert, take to school treat, after soccer game treat or just a special treat for a weekend.  I have to confess, they even make a tasty little breakfast treat with coffee!

Enjoy these decadent little bars, and don’t forget to hide a few for yourself!

Thanks Heidi for sharing this yummy recipe!

Makes 24 bars


13 graham crackers (large rectangles)

1 bag (8oz) toffee bits

1 1/2 cup coarsely chopped toasted natural almonds

1/2 cup sugar

1 cup unsalted butter

3/4 cup (4oz) bittersweet chocolate, chopped (or chocolate chips)

3/4 teaspoon coarse salt


Pre-heat the oven to 350F.  Line a rimmed baking sheet with foil. Place graham crackers in a single layer on the sheet, edges touching.  Sprinkle with toffee bits and almonds over the graham crackers.

In a small saucepan, bring sugar and butter to a boil over medium-high.  Reduce heat and cook at a rapid simmer, stirring occasionally until mixture is syrupy about 2 minutes.

Immediately pour over the graham crackers.  Bake until the sugar topping is bubbling, about 12 minutes.  Remove from the oven and immediately sprinkle chocolate and salt over the crackers.  With a sharp knife or pizza cutter, cut into 2-inch squares.  Let cool completely on the sheet on a wire rack.  Store in an airtight container for up to 1 week. (however, I think they’ll all be eaten in 1 week!)

Recipe compliments of Heidi Rodgers



  1. Colleen says:

    O Karista I can’t wait to make these! I’m not a huge sweet eater but my son will be real excited to have these….I think I’ll double them tooo and hide a batch for him……LOL…actually since he is 35 I think I’ll let him help make’um!!!

  2. Michele, I recently had someone tell me they also use saltines. Mmmm… it’s all good, especially if it’s chocolate. 🙂

  3. Michele says:

    Yum! I make something similar with saltines instead of graham crckers. These sound good, too!

  4. Jodi Boatright says:

    Karista, I’ve got to try these today. Maria made them for the IMS curriculum night last week. LOVED them! Thanks for all of your great posts. Jodi

    • You are so welcome Jodi! These are so yummy and I think I will post them once again on Karista’s Kitchen Facebook page with additional seasonal ideas. Happy Baking! 🙂

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