You need to stop whatever you’re doing and make this recipe immediately!

I know it freezes well because the first time I made it (as a test), it was so good, I had to tightly wrap it, seal it up and put in my garage freezer to stop from eating it all.

And as good as it is, it’s even easier to make. It’s a very flexible recipe which means you can substitute peanut butter for almond butter and use any combination of nuts you have on hand. The base of the toffee is a plain cracker and I used Orgran Toasted Buckwheat Crisp Bread (available at my Amazon Affiliate Store), which is crunchy, crisp and totally gluten free.

I wasn’t the only one who couldn’t get enough of this. The night of the party, I asked my friend Keith to cut the large rectangular bar into squares. Somehow he kept cutting thin slices or shards which ended up in a bowl “for the staff”.

The possibilities are endless. I even think those shards would be great crumbled over a dish of ice cream. There’s an idea I might have to try.

Make it now and keep it in your freezer just in case.

This is a very flexible recipe which means you can substitute peanut butter for almond butter and use any combination of nuts you have on hand.

Place the crackers in a single layer, completely covering the pan.

Allow to cool completely. Use baking paper or foil to lift entire slab out of the pan.

ROCKY ROAD TOFFEE 

EVENT: 2nd Annual Apps & Alcohol

YIELD: 19 X 13-Inch Pan

Ingredients

Approximately 4 oz. Orgran Toasted Buckwheat Crisp Bread (enough to line 9 X 13-inch pan)

8 oz. unsalted butter

3/4 cup brown sugar

1/4 cup almond butter (okay to substitute smooth peanut butter)

1 teaspoon vanilla extract

1/4 teaspoon sea salt

1/2 cup white marshmallows, chopped

1/2 cup sliced almonds

8 oz. dark chocolate, roughly chopped

1/2 cup hazelnuts, chopped

Equipment

9 X 13-inch baking pan fully lined with parchment paper up the sides or foil sprayed with non-sticky baking spray

Directions

1. Preheat oven to 350 degrees.

2. Place the crackers in a single layer, completely covering the pan.

3. Combine the butter, sugar, almond butter, vanilla and salt in a medium saucepan and gently bring to a boil.

4. Whisk to dissolve the sugar. Reduce the heat and simmer 1 minutes, constantly whisking.

5. Pour the mixture over the crackers. Using an offset spatula, spread the mixture evenly.

6. Bake 8-9 minutes. Remove from the oven, scatter half the chocolate, all the marshmallows, sliced almonds and top with remaining chocolate. Return to oven for approximately 1 minute to melt the chocolate.

7. Remove from oven and sprinkle the chopped hazelnuts.

8. Allow to cool completely. Use baking paper or foil to lift entire slab out of the pan.

9. Using a sharp knife, cut into pieces or if freezing, gently remove Toffee from paper and wrap in waxed paper and then plastic wrap.

10. Place wrapped slab in airtight container and freeze.

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