Cracker Toffee

contributed by Kathie Blozan

Preheat oven to 350 degrees


1 cup butter
1 cup light brown sugar
1 sleeve saltines (I use Club Crackers)
1 cup milk chocolate chips (for special occasions, Dove Milk Chocolates)
3/4 cup toasted sliced almonds

Line a jelly roll pan with aluminum foil.

Place crackers flat in the pan.

Using a wire whisk, whip butter and sugar mixture while bringing it to a boil.

Ladle it over the crackers.

Bake 8 minutes at 350. If it doesn't bake at least 8 minutes, it will be hard to remove the toffee from the aluminum foil.

Remove from the oven and sprinkle chocolate chips over the top.

Place back in the oven for one minute-just long enough to let the chips melt.

Remove from the oven again and carefully smooth the chocolate out somewhat, then top with nuts.

Let cool completely, then cut with a pizza cutter or break into pieces.

Store with wax paper in between layers.

Recipes listing
Christian Harmony HomePage
September 2010

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