Almond Chocolate Toffee Crunchies Recipe
Ingredients:
1 sleeve of saltine crackers
1 cup butter
1 cup packed brown sugar
2 cups chocolate chips
1 cup chopped almonds, toasted
Directions:
Preheat oven to 350 degrees F. Spray cookie sheet with non-stick spray. Line crackers on cookie sheet close together.
Melt butter and brown sugar in a medium pan on medium-high heat.
Stirring often, heat the mixture for about 3-5 minutes until it turns into a nice caramel looking sauce. (*note* I have used generic brown sugar without success. Not sure why it does not caramelize, but instead the butter starts to clarify and the brown sugar clumps. I recommend using C&H Brown Sugar.) Pour the sauce over the crackers until they are completely covered. Bake for 15 minutes.
Remove from oven and immediately sprinkle chocolate chips over the cookie sheet. The chocolate should start to melt. Spread chocolate over the toffee mixture and top with toasted almonds. Allow to completely cool before breaking toffee up in pieces. Enjoy!
2 comments:
Anything that comes from your kitchen tastes great, I'm sure, but I made something very simular to this for a Christmas bar exchange and it turned out so gross! I bet I used generic (dark) brown sugar.. I always have had a preference for C&H but sometimes I get cheap. I remember it tasting very metallic. I don't know if it was the pan/utensils, or if I overcooked the mixture or what. I'll have to try your recipe this winter (or sooner!)
I made these last night and did not put the almonds on (one kid with allergies to nuts) and they were still delicious! I was too anxious to try them before they were totally cooled. Not a good idea, unless you hover over the pan, a sink, or a garbage. Nummy gooey chocolate!
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