Her recipe reminded me, like her Meyer Lemon Squares did, of something (which I DO have the recipe for, unlike the Lemon Bars I tried to recreate) that my mother use to make when I was "but a youngin". I have been dreaming about them ever since I saw Spryte's post and cannot get them out of my head so I am now forced to make them for myself. (sigh) Bummer Huh?
What I always liked about these, is that they are kind of like eating Almond Roca in cookie form. I tend to make this with the Pecans or Hazelnuts, even though I DO like Almond Roca... A LOT.... (Which will be another post, thanks to Grandma)
Mom's Toffee Crunch Cookies
About 15 graham crackers
1/2 cup chopped Almonds (or Pecans or Hazelnuts)
1 1/2 cup Unsalted Butter plus more for the baking pan
1 1/2 cup Brown Sugar
1/2 tsp Almond Extract (Omit if you are using pecans, use hazelnut extract for hazelnuts)
1/2 tsp Vanilla Extract
Pinch of Kosher Salt
1 1/2 cup of Milk or Semi Sweet Chocolate Chips, depending on your taste. You can use chopped high quality chocolate as well. i.e Scharffen Berger 62%
Preheat oven to 350 degrees
Butter a 13x9 baking pan or dish (pan works better)
Roast Almonds or Hazelnuts or Pecans in a shallow skillet.
Let them cool on a rack.
Break cookie into smaller pieces (they will be very random sized) and store in an airtight container in the fridge because the Chocolate is not actually tempered properly and will melt very easily.