Sweet and salty. Just saying those two words together is exciting. That combination is why I love Chubby Hubby from Ben and Jerry's. I haven't had it in years, but it requires me to wipe a bit of drool from my mouth every week as I pass the freezer section.This sweet and salty cookie does remind me a bit of another favorite sweet and salty recipe of mine. In fact, I might even try this same technique on saltines next time instead of graham crackers. Make that salty contrast a bit more pronounced!
Now stop oooohhh-ing and aaaaahhhh-ing and go make some. I already know you attempted to take a bite of the computer screen....
(adapted from Everyday Food)
13 whole graham crackers
8 ounce bag toffee bits
1 1/2 C coarsely chopped almonds, toasted
1/2 C sugar
1 C butter
3/4 C semisweet chocolate chips
3/4 tsp coarse salt ** I will use a bit more next time
1. Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil and place the graham crackers in a single layer, edges touching. Sprinkle the toffee bits over the crackers evenly, followed by the almonds.
2. In a small saucepan, bring sugar and butter to a boil over medium-high heat, swirling the pan occasionally. Allow to boil for 2 minutes then pour over the crackers as evenly as you can. Bake for 12 minutes. Remove from the oven and add the chocolate chips and salt. Allow to cool completely then break into pieces. You can cut them into pieces while they are still hot if you prefer, but leave them in the pan until they cool completely.