Directions

1. 1

   Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil. Arrange graham crackers in a single layer across the bottom, covering as much surface as possible without overlapping.

2. 2

   In a small saucepan over medium heat, melt the butter completely. Add the granulated sugar and brown sugar to the melted butter.

3. 3

   Whisk the sugar mixture constantly until both sugars have fully dissolved and the mixture is smooth and well combined.

4. 4

   Bring the mixture to a gentle boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally. The toffee will darken slightly during this time.

5. 5

   Remove from heat and carefully pour the hot toffee mixture evenly over the graham crackers. Working quickly with an offset spatula, spread the toffee in a thin, even layer across all the crackers, making sure to fill any gaps.

6. 6

   Bake in the preheated oven for 10 minutes, until the toffee is bubbling slightly at the edges. The toffee will set as it cools.

7. 7

   Remove the baking sheet from the oven and immediately sprinkle the dark chocolate chips evenly over the hot toffee layer. Allow the residual heat to soften the chocolate for about 5 minutes.

8. 8

   Using a clean spatula, spread the softened chocolate in an even layer across the entire surface, covering all the toffee.

9. 9

   While the chocolate is still warm, sprinkle the chopped macadamia nuts evenly over the top and gently press them into the chocolate so they adhere.

10. 10

    Allow the bark to cool to room temperature on the baking sheet for 15-20 minutes, then transfer to the refrigerator and chill for at least 2 hours until completely set and firm.

11. 11

    Once fully set, break the bark into irregular pieces using your hands or by tapping with the back of a knife. Store in an airtight container in the refrigerator for up to 2 weeks.