Sometimes only a super sweet and chocolatey mess will resolve a downward spiral of a day. You know what I mean, those moments where you feel like you’re about to lose it and then you bite into something totally awesome and you’re blinded by all the insanity. So, a few weeks ago I was in a baking frenzy, just as everyone in the house was on the verge of illness. Of course, it was not a coincidence that there was also a Cranky-Pants Festival in town that week.
Thank goodness this recipe came to mind. I found it a while back in Martha Stewart’s Everyday Food and set it aside for a rainy day as a recipe to try out. Check it out! This recipe is super easy, totally tasty and massively impressive. Ok, it’s not so impressive if you’ve read the recipe, but it got pretty good reviews from the kids’ preschool teachers, not to mention that I ate more than half the batch myself. I really had planned on bringing some of it to work, but it just didn’t make it that far out of the kitchen.
Oh yeah, the reason I set it aside in the first place was that it’s fantastically easy with very little hands on time, and definitely doable during the witching hour with kids underfoot.
It’s not chicken soup or anything, but it certainly made me feel so much better as I began my downward spiral into sickness.
13 graham crackers
1 bag (8 ounces) toffee bits
1 1/2 cups coarsely chopped, toasted almonds (I used peanuts instead)
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup (4 ounces) bittersweet chocolate, chopped or chocolate chips
1/4 teaspoon coarse salt
1. Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet with edges touching.
2. Sprinkle toffee bits and nuts over graham crackers.
3. 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, 2 minutes.
4. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes.
5. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. Store in an airtight container up to a week.
This salty, sweet treat is one reason to keep toffee bits on hand for sure.
Adapted from: Everyday Food