• Line 20 to 24 mini muffin cups with miniature muffin papers or squares of nonstick foil or parchment paper.
• Put the almonds in a dry skillet and toast over medium to medium high heat, stirring often, until they start to brown. Remove from heat and put in a bowl to cool.
• Break the graham crackers up into small ½ inch (ish) chunks. Put them in the bowl with the almonds. Stir in the toffee bits.
• In a microwave safe bowl, melt the chocolate using 50% power and stirring every 30 seconds.
• Combine the chocolate and graham mixture and stir well.
• Spoon mixture into lined mini muffin pan and chill until set.

Clodhopper Clones

• Melt 2 cups of white chocolate wafers or equivalent white bark and 1 teaspoon of butter together. You can do it in the microwave or a double boiler.
• To the white chocolate, add 4 cups of Golden Grahams and 1 cup lightly salted cashew pieces. Spoon onto a waxed paper lined tray and chill until set.