Rocky Road Toffee

• 4 ounces Orgran Toasted Buckwheat Crisp Bread (enough to line 9 X 13-inch pan)
• 8 ounces unsalted butter
• 3/4 cup brown sugar
• 1/4 cup almond butter (okay to substitute smooth peanut butter)
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup white marshmallows, chopped
• 1/2 cup sliced almonds
• 8 ounces dark chocolate, roughly chopped
• 1/2 cup hazelnuts, chopped

1. Preheat oven to 350 degrees.
2. Fully line a 9 X 13-inch baking pan with parchment paper, up the sides, or with foil sprayed with non-sticky baking spray.
3. Place the crackers in a single layer, completely covering the pan.
4. Combine the butter, sugar, almond butter, vanilla and salt in a medium saucepan and gently bring to a boil. Whisk to dissolve the sugar. Reduce the heat and simmer 1 minute, constantly whisking.
5. Pour the mixture over the crackers. Using an offset spatula, spread the mixture evenly.
6. Bake 8-9 minutes. Remove from the oven, scatter half the chocolate, all the marshmallows, sliced almonds and top with remaining chocolate. Return to oven for approximately 1 minute to melt the chocolate.
7. Remove from oven and sprinkle the chopped hazelnuts. Allow to cool completely.
8. Use baking paper or foil to lift entire slab out of the pan. Using a sharp knife, cut into pieces; or if freezing, gently remove Toffee from paper and wrap in waxed paper and then plastic wrap.
9. Place wrapped slab in airtight container and freeze.

toasted buckwheat crisp bread, butter, brown sugar, almond butter, vanilla, salt, white marshmallows, almonds, chocolate, hazelnuts

Taken from food52.com/recipes/39779-rocky-road-toffee (may not work)