Back to Salted Toffee-Chocolate Squares
All Reviews for Salted Toffee-Chocolate Squares
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 24
med105506_0510_salted_toffee.jpg
Ingredients
Ingredient Checklist
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
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 24
med105506_0510_salted_toffee.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 24
Recipe Summary
Yield: Makes 24
Yield: Makes 24
Makes 24
med105506_0510_salted_toffee.jpg
med105506_0510_salted_toffee.jpg
Ingredients
Ingredients
- 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
Directions
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.)
Reviews (30)
Add Rating & Review
295 Ratings
5 star values:
71
4 star values:
69
3 star values:
90
2 star values:
53
1 star values:
12
Load More Reviews
Reviews (30)
Add Rating & Review
295 Ratings
5 star values:
71
4 star values:
69
3 star values:
90
2 star values:
53
1 star values:
12
Add Rating & Review
295 Ratings
5 star values:
71
4 star values:
69
3 star values:
90
2 star values:
53
1 star values:
12
295 Ratings
5 star values:
71
4 star values:
69
3 star values:
90
2 star values:
53
1 star values:
12
295 Ratings
5 star values:
71
4 star values:
69
3 star values:
90
2 star values:
53
1 star values:
12
- 5 star values:
- 71
- 4 star values:
- 69
- 3 star values:
- 90
- 2 star values:
- 53
- 1 star values:
- 12
Martha Stewart Member
Rating: 5 stars
12/10/2018
I went to an event where I needed six different kinds of cookies. These were my slacker option.
SO EASY! I used kosher salt at the end so the flakes were big.
They're very rich so a batch goes a long way. A great addition to a cookie plate where you have a mix of cakey, sweet and spicy offerings.
My only wish is that it were sized to use an entire box of graham crackers. I bought the generic store brand, without sugar on top. Now I've got about half a pack left over. The butter is more than generous, next time I might try using the rest of the box on another sheet, stretching the butter a bit and adding a few more toppings so I'm not tossing the rest of the box.
Martha Stewart Member
Rating: Unrated
12/04/2014
Would I be able to freeze these?
Martha Stewart Member
Rating: 5 stars
09/26/2014
I made this and is very easy and delicious.
Martha Stewart Member
Rating: 5 stars
10/18/2013
These were super easy to make and incredibly addictive.
Martha Stewart Member
Rating: Unrated
04/03/2013
These were certainly a hit and requested repeat recipe. Easy to make - rich treat but all you need is a small piece. And they tasted great the next day too.
Martha Stewart Member
Rating: 5 stars
01/04/2013
Easy, delicious recipe. I keep the graham crackers whole & line tray end to end the long way. I reduce the salt to 1/2 to 1/4 teaspoon and sprinkle on from high above tray for even distribution. Make sure to wrap the aluminum foil over the edge of sheet pan to avoid any spill over. Never had a problem lifting the squares off the foil. Best to cut with pizza cutter when warm. A little messy, but easier to cut warm than cool. Huge hit every time!
Martha Stewart Member
Rating: Unrated
12/14/2012
Made these for school's winter concert. Gone gone gone! Very easy and tastes like you slaved! My family LOVED them. Thank you Sarah!!!
Martha Stewart Member
Rating: Unrated
12/12/2012
Followed this very closely, and chopped up chocolate chips for the top. They didn't melt very well and got all seize-y. What did I do wrong? Maybe for the next batch I'll try melting the choc. first and drizzling it over.
Martha Stewart Member
Rating: Unrated
11/06/2012
Do the bars stick to the aluminum foil? If so, how do you get the foil off of the bars?
Martha Stewart Member
Rating: Unrated
06/02/2012
This is fantastic and pretty easy! I took it to a party and everyone loved it! I goofed a little and didn't boil the butter and sugar long enough, but it turned out great anyway. Be sure to get your chocolate chopped before you start because you need to put it on right after you take the base out of the oven. These things should come with a warning lable because they are clearly addictive!
Martha Stewart Member
Rating: Unrated
02/22/2012
Do not use 13 graham crackers- use enough to cover the cookie sheet. I thought 13 was strange but I went ahead and followed the recipe I ended up with an over sweet messy thing. I watched the video after and the graham crackers used are bigger than what I had and covered the entire sheet.
Martha Stewart Member
Rating: Unrated
12/16/2011
LOVE, LOVE, LOVE this recipe! We bring it to every gathering and everyone goes crazy over it!! Sometimes we sprinkle coconut over the top of half the pan and put it quickly under the broiler to toast the coconut for those coconut lovers! It's so easy and delicious!!! Thank you Martha!!!!
Martha Stewart Member
Rating: Unrated
09/15/2011
I found it easier to pour the butter/sugar mixture over the graham crackers before adding the toffee and nuts - could spread it around.
Next time I am going to try chocolate graham crackers and white chocolate chips
Martha Stewart Member
Rating: 5 stars
08/31/2011
I have made this several times and my family loves this recipe. You do have to cut them while they are fresh out of the oven. My husband prefers them without the salt. I like them either way. This one is a keeper and so easy to make.
Martha Stewart Member
Rating: Unrated
03/10/2011
Cutting while hot is easier and they break apart better when cooled (I tried both ways). You can't tell that you did a good job cutting until they cool. Variations are endless. As a chocoholic, I like spreading the melted chips so every bite gets some chocolate. Yum! Today I realized I did not have toffee bits and used caramel bits and they seem to work as well.
Martha Stewart Member
Rating: Unrated
01/03/2011
Fortunately, I read a step out of order, so I didn't cut them until they were cool; can't imagine why the directions would have one do otherwise. I used a 9x12" pan and 15 graham squares (didn't separate them at the perforation)
Martha Stewart Member
Rating: Unrated
10/08/2010
Cutting while they're still warm just gave me a messy pizza cutter. I, too, broke the graham crackers into squares before uptting them in the pan. Also, to make them lay flat, I trimmed some of them with kitchen shears.
Martha Stewart Member
Rating: Unrated
10/04/2010
I tried this and added marshmallows after the chocolate chips. I popped it back into the oven really quick to give the marshmallows a little toasting. Simple smores like bars for the kidlets lunches. LOVE IT ! Can't wait to find other additions/substitutions.
Martha Stewart Member
Rating: Unrated
08/23/2010
I replaced the toffee ith coconut and the butter with margarine. It seems the sticky toffee bits hold the toppings, because the coconut and almonds were falling off the bars. It was delicious, but I prefer the original version where syrup is poured over crackers (before the nuts) and then it's baked. While hot, the chocolate chips are sprinkled over the top, and after they melt, you spread the melted chocolate evenly over the crackers, and then press the nuts into the chocolate.
Martha Stewart Member
Rating: Unrated
08/15/2010
These are absolutely terrific. Easy, delicious, and they last over a week in an air tight container! What more could you ask for?
Martha Stewart Member
Rating: Unrated
08/06/2010
I have a similar recipe which uses saltine crackers. They are very tasty. I plan to try your recipe with graham crackers this weekend. Thanks.
Martha Stewart Member
Rating: Unrated
08/04/2010
Yum, how easy is this? I changed a few things, too...as I used only ingredients that I had in my house. I used cinnomon graham crackers and cut Twix bars into small pieces and put three on each square of graham cracker. I added chopped walnuts and then poured the butter/sugar mixture on top. I baked it as directed for 11 min. at 350 and when it came out of the oven, I added chopped dark chocolate and a bit of table salt. They are amazing! :)
Martha Stewart Member
Rating: Unrated
08/04/2010
I found Heath Bar brand toffee bits right next to the chocolate chips at the Giant supermarket.
Martha Stewart Member
Rating: Unrated
07/31/2010
I made this and it is so delicious! They are also really good frozen. I used walnuts instead of almonds and heath bar instead of toffee bits (where can one find toffee bits?) Thanks Martha!
Martha Stewart Member
Rating: Unrated
06/19/2010
Thank you. My grand daughters favorite. She wants toffee bars instead of a birthday cake!
Martha Stewart Member
Rating: Unrated
05/31/2010
This recipe is somewhat confusing. First, it says to use 13 graham crackers, but it appears that you should use graham cracker BOARDS (the rectangular, two-part cracker) rather than individual crackers (i.e, 1/2 board.) Then, even with using a 1/2-sheet baking pan, 13 boards do not fit. I could only get 2 rows of 6. Also, it took me at least 2x the time indicated for the butter-sugar mixture to get syrupy. And lastly, I don't understand why you would cut them before they are cool-the chocolat
Martha Stewart Member
Rating: Unrated
05/28/2010
Absolutely AWESOME - Thank you, Martha!!!
I did make a few changes (but then I always do):
1. used 1 cup rough chopped roasted pecans
2. broke the crackers in half (2x2) first and then I did not need to cut afterwards, Just snapped apart when cool.
3. used parchment paper
4. my OPPS -- forgot the salt - but still great
Theses only got better each day. (much better than that ol' saltine version)
Martha Stewart Member
Rating: Unrated
05/25/2010
Oh my these are amazing! I could eat the whole pan!
Martha Stewart Member
Rating: Unrated
05/24/2010
This recipe is super easy and delicious...I have made it three days in a row!!
Martha Stewart Member
Rating: 5 stars
12/10/2018
I went to an event where I needed six different kinds of cookies. These were my slacker option.
SO EASY! I used kosher salt at the end so the flakes were big.
They're very rich so a batch goes a long way. A great addition to a cookie plate where you have a mix of cakey, sweet and spicy offerings.
My only wish is that it were sized to use an entire box of graham crackers. I bought the generic store brand, without sugar on top. Now I've got about half a pack left over. The butter is more than generous, next time I might try using the rest of the box on another sheet, stretching the butter a bit and adding a few more toppings so I'm not tossing the rest of the box.
Rating: 5 stars
Rating: Unrated
12/04/2014
Would I be able to freeze these?
Rating: Unrated
Rating: 5 stars
09/26/2014
I made this and is very easy and delicious.
Rating: 5 stars
10/18/2013
These were super easy to make and incredibly addictive.
Rating: Unrated
04/03/2013
These were certainly a hit and requested repeat recipe. Easy to make - rich treat but all you need is a small piece. And they tasted great the next day too.
Rating: 5 stars
01/04/2013
Easy, delicious recipe. I keep the graham crackers whole & line tray end to end the long way. I reduce the salt to 1/2 to 1/4 teaspoon and sprinkle on from high above tray for even distribution. Make sure to wrap the aluminum foil over the edge of sheet pan to avoid any spill over. Never had a problem lifting the squares off the foil. Best to cut with pizza cutter when warm. A little messy, but easier to cut warm than cool. Huge hit every time!
Rating: Unrated
12/14/2012
Made these for school's winter concert. Gone gone gone! Very easy and tastes like you slaved! My family LOVED them. Thank you Sarah!!!
Rating: Unrated
12/12/2012
Followed this very closely, and chopped up chocolate chips for the top. They didn't melt very well and got all seize-y. What did I do wrong? Maybe for the next batch I'll try melting the choc. first and drizzling it over.
Rating: Unrated
11/06/2012
Do the bars stick to the aluminum foil? If so, how do you get the foil off of the bars?
Rating: Unrated
06/02/2012
This is fantastic and pretty easy! I took it to a party and everyone loved it! I goofed a little and didn't boil the butter and sugar long enough, but it turned out great anyway. Be sure to get your chocolate chopped before you start because you need to put it on right after you take the base out of the oven. These things should come with a warning lable because they are clearly addictive!
Rating: Unrated
02/22/2012
Do not use 13 graham crackers- use enough to cover the cookie sheet. I thought 13 was strange but I went ahead and followed the recipe I ended up with an over sweet messy thing. I watched the video after and the graham crackers used are bigger than what I had and covered the entire sheet.
Rating: Unrated
12/16/2011
LOVE, LOVE, LOVE this recipe! We bring it to every gathering and everyone goes crazy over it!! Sometimes we sprinkle coconut over the top of half the pan and put it quickly under the broiler to toast the coconut for those coconut lovers! It's so easy and delicious!!! Thank you Martha!!!!
Rating: Unrated
09/15/2011
I found it easier to pour the butter/sugar mixture over the graham crackers before adding the toffee and nuts - could spread it around.
Next time I am going to try chocolate graham crackers and white chocolate chips
Rating: 5 stars
08/31/2011
I have made this several times and my family loves this recipe. You do have to cut them while they are fresh out of the oven. My husband prefers them without the salt. I like them either way. This one is a keeper and so easy to make.
Rating: Unrated
03/10/2011
Cutting while hot is easier and they break apart better when cooled (I tried both ways). You can't tell that you did a good job cutting until they cool. Variations are endless. As a chocoholic, I like spreading the melted chips so every bite gets some chocolate. Yum! Today I realized I did not have toffee bits and used caramel bits and they seem to work as well.
Rating: Unrated
01/03/2011
Fortunately, I read a step out of order, so I didn't cut them until they were cool; can't imagine why the directions would have one do otherwise. I used a 9x12" pan and 15 graham squares (didn't separate them at the perforation)
Rating: Unrated
10/08/2010
Cutting while they're still warm just gave me a messy pizza cutter. I, too, broke the graham crackers into squares before uptting them in the pan. Also, to make them lay flat, I trimmed some of them with kitchen shears.
Rating: Unrated
10/04/2010
I tried this and added marshmallows after the chocolate chips. I popped it back into the oven really quick to give the marshmallows a little toasting. Simple smores like bars for the kidlets lunches. LOVE IT ! Can't wait to find other additions/substitutions.
Rating: Unrated
08/23/2010
I replaced the toffee ith coconut and the butter with margarine. It seems the sticky toffee bits hold the toppings, because the coconut and almonds were falling off the bars. It was delicious, but I prefer the original version where syrup is poured over crackers (before the nuts) and then it's baked. While hot, the chocolate chips are sprinkled over the top, and after they melt, you spread the melted chocolate evenly over the crackers, and then press the nuts into the chocolate.
Rating: Unrated
08/15/2010
These are absolutely terrific. Easy, delicious, and they last over a week in an air tight container! What more could you ask for?
Rating: Unrated
08/06/2010
I have a similar recipe which uses saltine crackers. They are very tasty. I plan to try your recipe with graham crackers this weekend. Thanks.
Rating: Unrated
08/04/2010
Yum, how easy is this? I changed a few things, too...as I used only ingredients that I had in my house. I used cinnomon graham crackers and cut Twix bars into small pieces and put three on each square of graham cracker. I added chopped walnuts and then poured the butter/sugar mixture on top. I baked it as directed for 11 min. at 350 and when it came out of the oven, I added chopped dark chocolate and a bit of table salt. They are amazing! :)
I found Heath Bar brand toffee bits right next to the chocolate chips at the Giant supermarket.
Rating: Unrated
07/31/2010
I made this and it is so delicious! They are also really good frozen. I used walnuts instead of almonds and heath bar instead of toffee bits (where can one find toffee bits?) Thanks Martha!
Rating: Unrated
06/19/2010
Thank you. My grand daughters favorite. She wants toffee bars instead of a birthday cake!
Rating: Unrated
05/31/2010
This recipe is somewhat confusing. First, it says to use 13 graham crackers, but it appears that you should use graham cracker BOARDS (the rectangular, two-part cracker) rather than individual crackers (i.e, 1/2 board.) Then, even with using a 1/2-sheet baking pan, 13 boards do not fit. I could only get 2 rows of 6. Also, it took me at least 2x the time indicated for the butter-sugar mixture to get syrupy. And lastly, I don't understand why you would cut them before they are cool-the chocolat
Rating: Unrated
05/28/2010
Absolutely AWESOME - Thank you, Martha!!!
I did make a few changes (but then I always do):
1. used 1 cup rough chopped roasted pecans
2. broke the crackers in half (2x2) first and then I did not need to cut afterwards, Just snapped apart when cool.
3. used parchment paper
4. my OPPS -- forgot the salt - but still great
Theses only got better each day. (much better than that ol' saltine version)
Rating: Unrated
05/25/2010
Oh my these are amazing! I could eat the whole pan!
Rating: Unrated
05/24/2010
This recipe is super easy and delicious...I have made it three days in a row!!
All Reviews for Salted Toffee-Chocolate Squares
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Salted Toffee-Chocolate Squares
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
