🌎 The World Cookbook

1½ sleeves chocolate graham crackers
1 cup butter
1 cup brown sugar
pinch kosher salt
3 tablespoons heavy cream
1 teaspoon pure almond extract
1¼ cups semi-sweet chocolate chips
1¼ cups white chocolate chips
1 cup slivered almonds
pinch sea salt or pink Himalayan salt optional

Preheat oven to 400-degrees. Prepare a 13″ x 9″ baking sheet by spraying liberally with baking spray or coconut oil spray. Lay a piece of parchment paper on the baking sheet and also spray it liberally with baking spray. Lay the graham crackers in an even layer on top of the prepared parchment lined baking sheet. Set aside. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring to a low boil, stirring occasionally. Continue to stir and boil the brown sugar and butter mixture for an additional 3-4 minutes. Remove the saucepan from the heat and stir in the heavy cream, almond extract, and salt. Carefully pour the hot toffee mixture evenly over the graham crackers, spreading it to completely cover the crackers. Bake the toffee crackers in the preheated oven for 10-12 minutes. Remove the baking sheet from the oven and sprinkle the top of the crackers evenly with the semi-sweet and white chocolate chips. Allow the chips to sit for 1-2 minutes to soften, and then spread and swirl the melted chocolate evenly over the top of the crackers. Sprinkle the almonds evenly over the melted chocolate and sprinkle the entire surface with a light pinch of finishing salt. Chill until the chocolate hardens. Remove the parchment paper from the back of the toffee. Break the toffee into pieces and serve, or gift.