This is a very small batch, for personal snacking or a small gift. It’s very quick and easy using the toaster oven. Any square cookies or crackers can be used for the base.
Arrange the Graham Crackers on greased or non-stick foil, folding up the edges to contain the butterscotch.
In a small saucepan, over medium heat, melt the butter and sugar together until the mixture achieves a full rolling boil, whisking to combine.
Whisk in vanilla and salt.
Pour the sugar mixture over the prepared graham crackers, spreading to cover.
Bake in the preheated oven for 3 – 5 minutes, until sugar is bubbling all over and edges are starting to brown. Watch carefully.
Let the cookies cool on their baking pan. While they are cooling, sprinkle with chocolate chips. When the chips melt, spread with a knife or offset spatula into a thin, even layer. Sprinkle with chopped nuts.
Continue to cool at room temperature until the chocolate is set. If you are in a hurry, pop the bars in the bridge to hasten the process. When completely cool, remove the bars from the foil and break or cut into desired-sized pieces.
Cookies can be kept in a covered container at room temperature for up to 2 weeks. They can be frozen for up to 6 months. Separate layers with waxed paper.