salted chocolate toffee bars

How To Make salted chocolate toffee bars

• 
  Step 1
  Preheat oven to 350 degrees F. Cover a cooking sheet with aluminum foil. Place graham crackers in a layer on the sheet, without overlapping. (They should fit perfectly, but you might have to turn some of them sideways.) NOTE: If you break the crackers into squares at this point, it will make it easier to cut them later. I figured this out AFTER I made them. =^..^=
• 
  Step 2
  Sprinkle the graham crackers with toffee bits...
• 
  Step 3
  ...then nuts. (This is when you could also sprinkle a few Rice Krispies, too, if you want.)
• 
  Step 4
  In a small pan, melt butter & sugar together over medium-high heat, NOT STIRRING. (This is important!) You can swirl the mixture in the pan occasionally. When the mixture starts to boil, REDUCE heat and cook at a rapid simmer for 2 minutes, swirling occasionally.
• 
  Step 5
  Once the butter & sugar mixture is syrupy, remove from the heat and immediately pour over the graham crackers.
• Step 6
  Bake in the oven for about 10-12 minutes, until the syrup is bubbling.
• 
  Step 7
  Remove the pan from the oven & place on a wire rack. Immediately sprinkle chocolate chips (and/or butterscotch chips) over the graham crackers. (NOTE: I used the entire bag of chocolate chips but it was, and I don't say this often, too much chocolate for me. So I've listed a smaller amount in the ingredients section. But suit yourself, as I always encourage!)
• 
  Step 8
  NOTE: You can leave the chocolate chips as they are or spread the chocolate with a knife, if you want, after waiting a few minutes until the chocolate chips soften. You could also add the raisins or craisins before spreading the chips.
• 
  Step 9
  Sprinkle with coarse salt. (I actually do this with my fingers to make sure it all doesn't end up in one spot!) It doesn't take much!
• 
  Step 10
  Cut the bars into 2 inch squares with a pizza cutter or sharp knife. If you broke the graham crackers up into squares early, this will be REALLY easy!
• Step 11
  Cool completely on the cookie sheet, but I usually put them in the refrigerator to set the chocolate once they finally cool enough to do so.
• 
  Step 12
  Carefully peel the aluminum foil from the backs of the bars. (Don't ask me how I know this!) Store in an airtight container for up to a week.
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