Almond Toffee Bark
13 graham crackers 1 bag (8-ounces) toffee bits 1 cups coarsely chopped almonds ½ cup sugar 1 cup (2 sticks) unsalted butter 1 bag (11-ounces) semi-sweet chocolate chips White chocolate chips for decoration

Preheat oven to 350° F. Line a 10 x 15-inch baking sheet with parchment paper or non-stick aluminum foil.

Place graham crackers in a single layer on the baking sheet edges touching (some may need to be broken to fit). Sprinkle toffee bits and almonds over graham crackers.

In a small saucepan, bring sugar and butter to a boil over medium-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, about 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, about 12 minutes. Remove from oven and immediately sprinkle chocolate over graham crackers. When chocolate melts, spread evenly with a knife. Drizzle melted white chocolate over semi-sweet chocolate for decoration

Let cool completely on sheet on a wire rack. Break into 2-inch pieces. Store in an airtight container for up to 1 week.