Weight Watchers Points Plus: 7 per 2 inch square

13 graham crackers 1 bag (8 oz) toffee bits 1-1/2 cups coarsely chopped toasted natural almonds 1/2 cup sugar 1 cup (2 sticks) unsalted butter 3/4 cup (4 oz) bittersweet chocolate, chopped or chocolate chips 3/4 teaspoon coarse salt

Preheat oven to 350°. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on a sheet, edges touching. Sprinkle toffee bits and almonds 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 immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. Store in an airtight container for up to 1 week. Makes 24.