¼teaspoongood quality sea salt for sprinkling on top
Instructions
Preheat oven to 350 degrees
Line an 8" x 8" pan with foil, so that it is tucked well into the corners and hangs over all sides
Lay the graham crackers in a single layer, breaking them to fit as necessary
In a small saucepan, melt butter, brown sugar, and ¼ teaspoon salt, over medium-high heat, stirring constantly until the sugar is thoroughly dissolved.
With a spatula, spread the butter sugar mixture evenly over the charm crackers.
Place the pan in the oven and bake for about 8-10 minutes, or until the caramel is bubbling.
Remove the pan from the oven, and pour chocolate chips over the caramel.
Return the pan to the oven for about 1 minute, until chocolate is softened.
Turn oven off and heat broiler on high. Set oven rack right under the broiler
With a spatula, spread the chocolate chips evenly over the caramel layer. Sprinkle the toasted almonds over, and then marshmallows, pressing lightly so they stick to the chocolate.
Place the pan under the broiler for about 20-30 seconds, just until the marshmallows start to toast. Remove immediately.
Sprinkle sea salt lightly over the bars, and let cool for at least 30 minutes at room temperature, and then refrigerate for at least 45 minutes until chocolate is hardened.
When chocolate is hard, lift the foil out of the pan, and cut the bars into 2-inch pieces.
Store any leftovers in the freezer or refrigerator in an airtight container.