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Saturday, October 09, 2010

Sweet Treats Saturday: Salted Toffee Chocolate Squares

A little break from the fruit trend. Now it’s time for some serious sweets!  I was craving chocolate this week, when my daily Martha Stewart recipe popped up in my inbox.  Salted Toffee Chocolate Squares? Yes, please!  

Graham crackers covered with toffee and almonds. Before baking.

The recipe was incredibly simple.  I followed it almost exactly with the only variations being because of my pan size.  I was able to fit 14 graham crackers on my sheet pan and there was still a little space around the edge.  When I make them again (which I definitely will), I’ll use a slightly smaller sheet pan.  

Butter and sugar mixture covering the previous layer. After being in the oven for 10 minutes.

The flavor was great! My husband couldn’t stop raving about it.  The final product wasn’t the most beautiful thing I’ve ever seen, but taste definitely made up for that.  I think if I used the smaller sheet pan the toppings would have filled up more evenly across the surface.

Final product minus a few... test samples... mmmm...

Regardless, I highly recommend it.  You can get the recipe below, or directly from the source at Martha Stewart.

Salted Toffee Chocolate Squares
From: Martha Stewart.com

13 graham crackers
1 bag (8 ounces) toffee bits
1 1/2 cups coarsely chopped toasted natural almonds
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
3/4 teaspoon coarse salt
1. Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
2. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)


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