Ingredients
13 graham crackers
1 8-ounce bag toffee/skor bits
1 1/2 cups coarsely chopped almonds
1/2 cup sugar
1 cup butter
3/4 cup mini chocolate chips (or 4 oz finely chopped bittersweet chocolate)
3/4 tsp sea salt
Directions
Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
In a small saucepan, bring sugar and butter to a boil over medium-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, about 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes.
Remove from oven and immediately sprinkle chocolate chips and salt over graham crackers. With a sharp knife or a pizza cutter, cut into 2-inch squares. Let cool completely. Store in an airtight container, up to 1 week.
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