We found a new go-to holiday dessert in the pages of new cookbook. The Junior League of Salt Lake’s Salt to Honey: Recipes for Great Gatherings.
Graham Cracker Toffee Bark
1/2 (14-ounce) package whole graham crackers
1 c. (2 sticks) unsalted butter
3/4 c. packed brown sugar
2 c. (12 ounces) chocolate chips
3/4 c. almonds
Preheat the oven to 350 degrees. Line a 10×15 inch rimmed baking sheet with foil and spray with nonstick cooking spray. Arrange the graham crackers with sides touching in the prepared pan, breaking to fit as needed. Melt the butter and brown sugar in a saucepan over medium heat, stirring constantly. Bring to a boil. Reduce the heat and simmer for 5 minutes, stirring frequently. Pour over the graham crackers to cover completely. Bake for 8 to 10 minutes, watching carefully to prevent burning. Remove from the oven. Let cool until the brown sugar mixture quits bubbling. Sprinkle chocolate chips evenly over the top. Let stand for 2 to 3 minutes or until softened. Spread the chocolate over the surface. Sprinkle with the almonds. Cool to room temperature, then chill in the refrigerator. Remove the foil and break the toffee bark into pieces. Place in a covered container and store in the refrigerator.
Recipe from Salt to Honey: Recipes for Great Gatherings…a new cookbook by the Junior League of Salt Lake City.