As Aired on December 4, 2013
Recipes Courtesy Chef Bryan Woolley
1/2 (14-ounce) package whole graham crackers
1 cup unsalted butter
3/4 cup packed brown sugar
2 cups chocolate chips
3/4 cup chopped almondsDirections:
Preheat the oven to 350 degrees. Line a 10x15 inch rimmed backing sheet with foil and spray with nonstick cooking spray.
Arrange the graham crackers with sides touching in the prepared pan, breaking to fit as needed. Melt the butter and brown sugar in a saucepan over medium heat, stirring constantly. Bring to a boil. Reduce the heat and simmer for 5 minutes, stirring frequently.
Pour over graham crackers to cover completely. Bake for 8 to 10 minutes, watching carefully to prevent burning. Remove from oven. Let cool until the brown sugar mixture stops bubbling. Sprinkle the chocolate chips evenly over the top. Let stand for 2 to 3 minutes or until softened. Spread the chocolate evenly over the surface.
Sprinkle with the almonds. Cool to room temperature, then chill in the refrigerator. Remove the foil and break the toffee bark into pieces. Place in a covered container and store in the refrigerator.
From "Salt to Honey: Recipes for Great Gatherings," a cookbook by the Junior League of Salt Lake City. Purchase at www.jlslc.org