Ingredients:
- 6-8 chocolate graham crackers
- ½ cup light brown sugar
- ½ cup unsalted butter
- 1 cup peanut butter chips
- ⅔ cups coarsely chopped salted peanuts (I used sliced almonds.)
- 1½ cups semi-sweet chocolate chips (I used half semi-sweet and half dark chocolate.)
Directions:
- Preheat oven to 425 degrees F.
- Line a 9x9-inch square baking pan with aluminum foil and lightly spray with nonstick spray.
- Place crackers in single layer of pan to fully cover the bottom. Break the crackers as necessary to fit.
- Spread brown sugar on the bottom of a small saucepan. Cut butter into about 8 slices and place on top of sugar. Place pan on top of medium-high heat and without stirring bring to a boil. Let boil about 2-4 minutes or until smooth and brown in color.
- Pour toffee mixture (sugar and butter) over graham crackers and spread evenly with an offset spatula. Bake for about 5 minutes at 425 degrees F to set.
- Sprinkle peanut butter chips evenly over crackers and place back in oven for about 2 minutes or until chips start to melt. Remove from oven and spread chips evenly over crackers.
- Sprinkle chopped nuts on top and gently press into the smooth peanut butter chips. Sprinkle chocolate chips evenly over nuts and place back in oven for about 2 minutes or until chocolate chips start to melt. Spread chocolate evenly over nuts. Cool.
- Place in refrigerator for about an hour or until chocolate sets. Break or cut into pieces.
Need a step-by-step visual? To see the video demo of this recipe, click here!
*www.snappygourmet.com