-
1
Preheat oven to 425 degrees.
-
2
Melt butter, sugars and salt in a saucepan over very low heat.
-
3
Don't rush.
-
4
I have a 'melt' setting on my new-fangled stove and that worked great.
-
5
Bring to a low boil over medium heat and continue boiling, stirring to prevent burning, for 4 minutes.
-
6
USE A SILPAT!
-
7
Spray a 1/2 sheet pan and then line with a silpat or you are doomed to crumbs.
-
8
Ask me how I know --
-
9
Arrange grahams on sheet pan in a single layer, and drizzle with toffee.
-
10
Use an offset spatula to spread toffee to the corners, covering all crackers.
-
11
Work quickly but be careful not to burn yourself.
-
12
Bake at 425 degrees for 5 minutes.
-
13
Watch the baking carefully it is only a few seconds from bubbly and perfect to burned.
-
14
Remove from oven and spread chocolate chips evenly.
-
15
Pop back into the oven for two or three minutes to help soften the chocolate chips.
-
16
Use your offset spatula to spread over all the toffee covered graham crackers.
-
17
Sprinkle with ground nuts, gently pressing into the melted chocolate and being careful not to burn your hands.
-
18
Score into 1 inch pieces while still warm.
-
19
I used a bench knife which kept my cuts somewhat straight.
-
20
Cool in refrigerator until chocolate has hardened and then cut through the score marks.
-
21
Freeze or refrigerate in an airtight container.
-
22
NOTE: This stuff is like molten lava.
-
23
I gave myself a doozie of a burn when I took the toffee out of the oven because the thumb of my oven mitt touched the toffee.
-
24
I took off the mitt and burned myself.
-
25
What?
-
26
You didn't hear me screaming?
