I am adding all kinds of things to this fun workshop.
See more in my new letter on my website- Marylouweidman.com
Charlotte if I gave out grades this would get an A+ for sure! Thank you for sharing with us~
I am sharing these Christmas images again because I think they are so pretty.
12 graham crackers broken into squares
1-8 oz. bag toffee pieces (found in the baking aisle)
1 1/2 cups roasted, salted almonds, roughly chopped (I used pecans. I
roasted and lightly salted them and they were great)
1 cup unsalted butter
1/2 cup granulated sugar
3/4 cup semi-sweet chocolate chips
3/4 tsp. sea salt
Set the oven rack in the middle of the oven and preheat to 350 degrees.
Line a rimmed baking sheet with non-stick foil.
Lay the graham crackers on the baking sheet, touching each other. Sprinkle
the toffee pieces and the chopped nuts evenly over the crackers. Set aside.
Combine the sugar and butter in a small saucepan and cook over medium-high
heat, stirring occasionally. Bring the mixture to a boil, until the mixture
has the consistency of a syrup. Remove from heat and pour over the graham
crackers, trying to soak all of them.
Bake for about 12 minutes until the top is bubbly. Remove and immediately
sprinkle with the chocolate chips and sea salt. Let cool for about 10
minutes, and then use a pizza cutter to cut into 2 inch squares. Transfer
the squares to a cooling rack.