32 graham crackers
1 ¼ cup (300 mL) unsalted butter
1 cup (250 mL) packed brown sugar
2 Tbsp (25 mL) maple syrup
¼ tsp (1 mL) salt
1 tsp (5 mL) vanilla
¾ cup (175 mL) sliced blanched almonds
½ cup (125 mL) pine nuts
½ cup (125 mL) whole cashews
2 Tbsp (25 mL) sesame seeds
28 pure milk chocolate moulding wafers
1. Preheat oven to 350°F (180°C). Line 17 x 11-inch (43 x 28-cm) rimmed baking sheet with foil; spray lightly with cooking spray. Arrange graham crackers on prepared baking sheet to cover sheet completely. Some graham crackers may need to be cut to ensure a tight fit.
2. In small saucepan, add butter, sugar, maple syrup and salt. Bring to boil over medium heat, stirring frequently, until candy thermometer reaches 220°F (110°C). Remove from heat; stir in vanilla, almonds, pine nuts and cashews.
3. Immediately pour toffee mixture all over graham crackers, spreading evenly with an offset spatula; sprinkle sesame seeds over top. Bake in centre of oven for 8 minutes or until golden. Using sharp knife, immediately score into 28 squares and top each square with 1 chocolate wafer. Let cool on sheet for 5 minutes; cut into individual squares and continue to let stand until ready to serve. Gems can be stored in a sealed tin for up to 5 days.