A good candy bar brings out the kid in all of us, and this little gem of a sweet treat will not disappoint. The buttery, crunchy graham cracker toffee base has just the right amount of sweetness and is the perfect complement to the chocolate. We like using a mix of both dark and milk chocolate, along with dry roasted peanuts—though this recipe works well with almonds, pecans or walnuts. This is a fun recipe for changing the topping up to suit any sweet tooth.
Servings: Makes 1 8-by-8-inch pan
12-16 graham crackers
1 stick butter
½ cup brown sugar
1 teaspoon vanilla
1 cup dark chocolate chips
1 cup milk chocolate chips
½ cup chopped dry roasted peanuts
½ cup crushed pretzels
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½ cup peanut butter or caramel chips
- Line an 8-by-8-inch square baking pan with non-stick foil. Heat the oven to 350 degrees.
- Place the graham crackers side by side along the bottom of the lined pan.
- In a heavy sauce pot, melt the butter and brown sugar together until the sugar is completely dissolved. Reduce the heat to medium. Stir mixture as it boils for 4 minutes to create toffee.
- Carefully remove from the heat and pour the toffee over the graham crackers. Use a butter knife or small metal spatula to spread this out evenly.
- Place this into the oven and bake for 6-8 minutes, or until the edges begin to bubble.
- Remove from the oven, and spread both the dark and milk chocolate chips over the bubbly toffee. Allow the chips to begin to melt, and then use a knife to spread the chocolate out smoothly.
- Sprinkle the warm chocolate layer with the chopped peanuts, crushed pretzels and peanut butter chips.
- Allow the candy bark to cool in the pan for 5 minutes. Then use the foil edges to gently lift the candy bark out of the pan. Place it onto a cooling rack for another 10-15 minutes to set.
- Place the bark into the fridge to cool completely. When you are ready to serve, remove it from the fridge for 5 minutes, and then use a sharp knife to break it into pieces. Store the bark in an airtight container for up to one week … if it lasts that long.
This article was originally published in the August 2021 issue of 225 magazine.