Ingredients
1/2 boxes (14 Oz. Size) Plain Whole Graham Crackers
2 sticks Butter
1/4 cups Brown Sugar
12 ounces, weight Bag Semi-Sweet Chocolate Chips
12 ounces, weight Bag Brickle/Toffee Chips (like Heath)
Method
Sources
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Recipe1M+
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Maple wood — sweet, mild smoke for bacon, ham, poultry
Unrefined whole cane sugar — Indian sweets, chai, payasam
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Maple wood — sweet, mild smoke for bacon, ham, poultry
Unrefined whole cane sugar — Indian sweets, chai, payasam
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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preheat oven to 350 f. line a 10 x 15-inch jelly-roll pan with non-stick foil. arrange whole graham crackers across the bottom to fit the bottom of the pan in a single layer, breaking up the last few to fit the space. melt butter in a medium saucepan over medium heat. then add brown sugar and white sugar. stir to combine. bring mixture to a boil. reduce heat and let the mixture gently bubble for 4 minutes. remove from heat. carefully pour sugar/butter mixture evenly over the graham cracker layer. spread to cover. bake for 10 minutes. when done, remove from oven and let it rest until bubbling subsides. sprinkle chocolate chips evenly over the top. wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham crackers. sprinkle with the crushed nuts and toffee bits, pressing down gently into the chocolate. cool to room temperature, then refrigerate for 2 hours. peel foil from chilled bark. break into 2-inch irregular pieces. refrigerate any leftovers.