This is a FANTASTIC recipe. It’s super easy and fast, too. I make these at holiday time for the neighbors, who rave about them. The recipe is from Martha Stewart Everyday Food magazine, but I reduced the amount of nuts because these cookies are a bit pricy to make.
Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits, almonds, and chocolate chips over graham crackers.
In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and sprinkle salt over graham crackers. While still hot, cut into 2-inch squares with a sharp knife or pizza cutter. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)