This post is sponsored by Blue Diamond Almonds.
This easy toffee recipe is made with only 5-ingredients: butter, brown sugar, graham crackers, chocolate chips, and Honey Roasted Blue Diamond Almonds.
It’s a noble goal.
While I’m the worst at keeping resolutions, I have a feeling this one will be relatively easy. A cookie? A piece of this buttery, ridiculously-easy-yet-amazing toffee? The last peppermint mocha of the season? Don’t mind if I do!
Apart from my dessert-eating aspirations, one of my real resolutions is to actually use a calendar/daily planner. While this might seem like a ridiculous resolution, I am the queen of buying organizational tools, using them once, and then forgetting about them until the new year. It’s a struggle.
2016. The year of organization!
If you can’t tell, I’m a real party animal. ?
Are you ready for the toffee of your dreams? New Years Eve won’t be the same without it! (Neither will your life, fyi).
- 14 Graham Cracker Sheets
- 3/4 cup brown sugar
- 3/4 cup butter
- 12 oz chocolate chips milk or semi-sweet
- Honey Roasted Blue Diamond Almonds chopped
- Preheat oven to 350 degrees. Line a large baking sheet (with sides) with parchment paper or non-stick aluminum foil. Place graham cracker sheets evenly on the tray (you will most likely have to break some of the graham crackers into smaller pieces in order to line the tray).
- In a medium saucepan, bring butter and brown sugar to a boil, whisking constantly. Once boiling, reduce the heat to med-low and allow to cook for 3 minutes, stirring constantly. Pull off of the heat and pour evenly over the graham crackers.
- Bake for 5 minutes, or until the liquid is bubbly. Pull out of the oven and allow to cool.
- In the microwave in 30-second increments, melt chocolate chips, stirring after each hit in the microwave. Once the chips are melted, pour over the toffee and spread with a spatula. Sprinkle with chopped almonds.
- Allow the toffee to cool before breaking or cutting into pieces (it takes about 3 hours cooling on the counter and about 1 hour in the fridge).