Happy Summer!Summer has been slow to come to us this year. We've only had a few days over 80°F. And, to make matters worse, we vacationed in Olympic National Park in Washington where, if you believe most of my pictures, we were on a winter vacation. It wasn’t quite as bad as my pictures would lead you to believe, but I told my family we were going to vacation somewhere warm next year! I’m thinking of booking a trip to one or two of the national parks in Utah. Maybe we will be assured of warm weather then.
The 4th of July was quiet for us this year. We usually throw a big party on the 4th, but Les had to work, so we held a smaller barbeque on the 2nd. Our friend Janet invited us over to their place to see the fireworks on the 4th, so my son and I headed over after dinner to join them, and it was great fun!
The neighbors put on an impromptu fireworks display in the street before the big fireworks started, and Janet brought out these delicious sweet treats to tempt us away from our diets. I tried to resist, but I love toffee, and these had some of the same flavors. I’m pleased to say, Janet sent me home with the recipe, so I could make them myself.
I can’t believe how easy this chocolate toffee bark is to make, but they taste like you’ve been making candy for hours.
Chocolate Toffee BarkAdapted from www.rachaelray.comPrintable Recipe 12 to 16 whole graham crackers1 cup packed brown sugar1 cup unsalted butter (2 sticks)1 12 oz bag semi-sweet chocolate chipschopped 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.
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