In an effort to learn more about my camera ... and perhaps venture into taking it off the automatic settings (aaackk) ... I have signed up for a session of Souvenir Foto School. The photo above was my first submission and although I'm relatively pleased with it I have been fighting gloomy, dark, rainy weather and a very, very busy schedule! The session runs for six weeks and my plan each week is to bake something out the Martha Stewart 2010 Holiday Cookies magazine.
Salted Toffee-Chocolate Squares
From Martha Stewart 2010 Holiday Cookies Magazine
Tasty little treat ... but do not be tempted to oversalt. Too much salt = not so much tasty little treats! Mine are too salty.
13 graham crackers
1 bag (8 ounces) toffee bits
1 1/2 cups coarsely chopped toasted natural almonds
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
3/4 teaspoon coarse salt
Preheat oven to 350 degrees. 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. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. 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 1 week.)
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