Chocolate Toffee Bark with Sea Salt
"All you need is love. But a little chocolate now and then doesn’t hurt."
                                                                           --- Charles M. Schultz

These thin after dinner chocolates are simply addictive. Just the right magical combination of salty to sweet has made them a staple in our repertoire. Layers of toffee bits, chocolate, toasted almonds, plus a sprinkling of sea salt have made them completely habit-forming for The Woman of Wickwood and my own sweet tooth. Best of all, they’re simple to make. Makes 4 dozen.

1. Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds evenly over the crackers.

2. Bring sugar and butter to boil in a small saucepan. Reduce heat and cook at a rapid simmer, swirling pan occasionally until mixture is blended and syrupy, approximately 2 minutes. Immediately pour over the graham crackers. Bake until sugar topping is bubbling, about 15-18 minutes. Immediately sprinkle chocolate and salt evenly over graham crackers. When the chocolate has melted using the back of a spoon spread it evenly using Jackson Pollock strokes across the diagonal of the surface creating a striated surface. Sprinkle evenly with the sliced almonds and allow to cool completely. Bars may be cut with a sharp knife, or broken apart into irregular pieces with the tip of a knife. Store in an airtight container at room temperature for up to a week.