Chocolate Toffee Graham Cookies Recipe

Ingredients:

• 15 whole rectangular graham crackers
• 3/4 cup unsalted butter
• 1/2 cup packed light brown sugar
• Pinch of salt
• 3/4 cup white chocolate chips
• 3/4 cup semisweet chocolate chips
• 1 cup salted peanuts (or nut of choice), roughly chopped

Directions:

1. Place rack in center of oven. Preheat oven to 375°F.
2. Line a rimmed baking sheet with foil. Arrange graham crackers in a single layer. Fifteen crackers fit nicely on a 12 x 16-inch pan.
3. In a small pot, melt butter over low heat. Add brown sugar and salt. Whisk until smooth and everything is melted together.
4. Pour mixture over crackers and distribute evenly. Bake 10 minutes or until bubbly.
5. Remove from oven. Scatter white and semisweet chocolate chips in stripes over crackers. Return pan to oven for one minute to soften chocolate. Remove pan and smear chocolate with a spatula, swirling both types together. Sprinkle with nuts and set aside 30 minutes to cool.
6. Refrigerate toffee on the baking sheet 15 to 20 minutes or until chocolate hardens. Separate crackers from foil and break into pieces. Store in an airtight container at room temperature for up to a week, but they probably won't last that long!