Turtle Graham Bars

For years I've subscribed to the Food Network's "12 Days of Cookies" newsletter. What I like best about it is that I signed up once, and it arrives automagically every year without my having to do anything else.

Seldom do I see a recipe that's a "must try" but every once in a while a goodie pops up. When I got this year's Day 6 email, I thought I'd give Clare Robinson's Turtle Graham Bars - a riff on the old favorite Saltine Toffee - a shot. I was in the mood to bake something and coincidentally had a brand new box of graham crackers and a bag of chopped pecans in the house already, along with brown sugar and some chocolate chips. This was so easy, and didn't involve getting out the flour canister or dirtying up the stand mixer.

The recipe below is as it came off the Food Network site. I, however, only used 1.5 sticks of butter and about 9 ounces of semi-sweet chocolate chips (or the remainder of a bag that was in my pantry). For my tastebuds, even 9 ounces was too much dark chocolate, so next time I make this, I'd use either milk chocolate, or cut the amount back to 7 or so ounces. The best part, after all, is the pecan toffee.

Oh, and Clare likes to add sea salt on the chocolate while it's still warm. I went one better and added some espresso-flavored sea salt. Oh yes I did.

Clare Robinson's Turtle Graham Bars (from foodnetwork.com)
Approximately 14 graham crackers (if each graham cracker is 5" x 2.5")
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1 cup chopped pecans
Kosher salt, to taste
12 ounces dark chocolate, finely chopped

Preheat the oven to 350 degrees F.

Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.

Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.

Meanwhile, melt the chocolate in a glass bowl placed over simmering water. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut into bars.