Post by NancyRogers on Dec 18, 2003 10:08:58 GMT -6
Hi, Nancy!
This is for Kim in Puyallup, WA who was looking for a cracker toffee recipe.
Nancy :-D
Bonney Lake, WA
Almond Cracker Toffee
1 sleeve saltine crackers (I prefer salted)
1 cup butter
1 cup brown sugar
1 (12 oz.) bag semi-sweet chocolate chips
1 teaspoon butter
1/2 cup sliced almonds
Preheat oven to 350 degrees. Lay the saltines in a single layer in a well-buttered or nonstick (preferable) 15x10-inch pan. In a heavy saucepan heat the butter and brown sugar until they blend well. Boil for about 3 1/2 minutes more then pour over the crackers. Spread
mixture evenly. Bake for 10 minutes.
In the meantime, toast the sliced almonds in a medium skillet over medium heat with the teaspoon of butter. Set aside. Remove toffee from oven and top evenly with chocolate chips. Bake for 2 minutes more. Remove pan and spread melted chocolate to cover. Top with toasted nuts and lightly tap nuts with tip of a knife to secure them in the chocolate. Cool completely and chill in refrigerator about 1 hour. Toffee should be so chilled you can pop it out like a big ice cube. If it resists, try freezing it for 15 minutes. Break it into
uneven pieces and eat! Makes about 40 to 50 pieces.
This is for Kim in Puyallup, WA who was looking for a cracker toffee recipe.
Nancy :-D
Bonney Lake, WA
Almond Cracker Toffee
1 sleeve saltine crackers (I prefer salted)
1 cup butter
1 cup brown sugar
1 (12 oz.) bag semi-sweet chocolate chips
1 teaspoon butter
1/2 cup sliced almonds
Preheat oven to 350 degrees. Lay the saltines in a single layer in a well-buttered or nonstick (preferable) 15x10-inch pan. In a heavy saucepan heat the butter and brown sugar until they blend well. Boil for about 3 1/2 minutes more then pour over the crackers. Spread
mixture evenly. Bake for 10 minutes.
In the meantime, toast the sliced almonds in a medium skillet over medium heat with the teaspoon of butter. Set aside. Remove toffee from oven and top evenly with chocolate chips. Bake for 2 minutes more. Remove pan and spread melted chocolate to cover. Top with toasted nuts and lightly tap nuts with tip of a knife to secure them in the chocolate. Cool completely and chill in refrigerator about 1 hour. Toffee should be so chilled you can pop it out like a big ice cube. If it resists, try freezing it for 15 minutes. Break it into
uneven pieces and eat! Makes about 40 to 50 pieces.