Chocolate Toffee Bark
Adapted from www.rachaelray.com
12 to 16 whole graham crackers
1 cup packed brown sugar
1 cup unsalted butter (2 sticks)
1 12 oz bag semi-sweet chocolate chips
chopped pecans, toasted
Preheat oven to 350°F.
Line a 15 X 9 baking sheet with parchment paper. Grease the parchment paper or spray with non-stick cooking spray. Line the baking sheet with graham crackers breaking crackers as needed to cover the baking sheet completely.
In a small saucepan, melt butter and brown sugar over medium heat. Stir constantly until mixture boils and thickens. The mixture should have a caramel texture. Pour the caramel mixture over the graham crackers and spread so it covers the crackers completely.
Place graham cracker and caramel into the oven and bake until the mixture bubbles, about 2 to 4 minutes. Remove from the oven and sprinkle chocolate chips over the top. Place back into the oven to soften the chocolate chips, about 1 minute. Spread the chocolate chips over the caramel, and sprinkle with chopped pecans. Place the baking sheet in the freezer for at least an hour or until the mixture is completely cool. Remove from the freezer and break into pieces. Keep bark in the refrigerator to keep the chocolate firm.