Sugar's Sweet

These yummy little bites are inspired by the brilliant minds at Martha Stewart. I am not huge on baking, mostly because I don't have much of a sweet tooth. And the patience some baking requires...well, I don't have it. So I love recipes like this where there's very little actual measuring or baking involved. These crispy, nutty, chewy little bars were reminiscent of Samoas Girl Scout cookies {a fave of mine}, and they a big hit at the party. Jason doesn't even like coconut, and he enjoyed these.
Like so many other sweets, the end result of these is so much greater than the sum of it parts. I made a few substitutions to the original recipe...and I thought the end result tasted more like toffee than butterscotch, so I just rewrote it and linked the original. Finally, I didn't count how many graham crackers I used...just fill your baking sheet; you'll have enough toppings.

Loaded Toffee Bars
adapted from marthastewart.com

1 cup chopped walnuts
1 cup shredded, sweetened coconut
1 cup semisweet mini chocolate chips
12 to 15 cinnamon graham crackers, plus more as needed
12 tablespoons unsalted butter
1/2 cup plus 1 tablespoon brown sugar

Preheat oven to 350º. Spread walnuts and coconut on baking sheet; bake until golden, 5 minutes. Cool thoroughly; toss with chocolate chips.

Line a large rimmed baking sheet with foil. (katie note: mine was 17.25x11.5) Break graham crackers into quarters; fit in pan in single layer.

In saucepan, whisk butter and sugar over medium heat until smooth; slowly and carefully pour over crackers. Bake until bubbly, 10 minutes. Sprinkle with nut topping; press gently but firmly. Cool; press fillings again, and separate rectangles.