Ingredients

The following ingredients have 4 Servings
  • 15 graham cracker sheets (approximately)
  • 1 cup unsalted butter (cut into pieces)
  • ¾ cup brown sugar, packed
  • ¼ teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • ½ cup chopped roasted salted nuts
  • flaky sea salt (optional)

Instruction

  • Preheat oven to 375°F. Line a 13x18 rimmed baking sheet/cookie sheet with foil or a silicone liner. If using foil, lightly spray it with nonstick spray. Lay the graham cracker sheets side by side in the pan, breaking pieces as needed to fill the pan.
  • Place butter, brown sugar, and salt in a medium saucepan. Bring the mixture to a boil, and boil for 3 minutes, stirring occasionally. Carefully pour over the graham crackers, and use a rubber spatula to evenly spread the mixture (work quickly - the toffee will start to firm up).
  • Place the pan in the oven for 3-4 minutes, the toffee should be bubbling. Remove from the oven and turn the oven off. Sprinkle the chocolate chips over the top of the toffee. Place back in the warm oven for one minute. Remove from the oven and use an offset spatula to spread the softened chocolate evenly over the toffee. Some of the toffee might get mixed in with the chocolate, that's ok. Immediately top with chopped nuts and flaky sea salt, if desired.
  • Allow to cool to room temperature, then transfer to the refrigerator to firm up completely (at least 2 hours). Once chilled, break the bark into irregular pieces. Store in the fridge.