Post by Debbie on Jun 23, 2012 22:10:38 GMT -5
1 1/2 sleeves Saltine crackers
1 cup butter not margarine
1 cup packed brown sugar
2 1/2 cups semi-sweet chocolate chips
1 cup chopped almonds, toasted and salted
Preheat oven to 350° F.
Spray a cookie sheet with non-stick spray.
Line crackers on cookie sheet close together salt side up.
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.
Pour the sauce over the crackers until they are completely covered. Bake for 12-15 minutes.
Remove from oven and immediately sprinkle chocolate chips over the cookie sheet.
Let chocolate set for 90 seconds.
Spread chocolate over the toffee mixture and top with nuts.
Pat down nuts lightly into the wet chocolate.
Allow to completely cool before breaking toffee up in pieces.
If you’re impatient or in a hurry put them in the freezer for 10 minutes.
These taste a lot like almond roca
1 cup butter not margarine
1 cup packed brown sugar
2 1/2 cups semi-sweet chocolate chips
1 cup chopped almonds, toasted and salted
Preheat oven to 350° F.
Spray a cookie sheet with non-stick spray.
Line crackers on cookie sheet close together salt side up.
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.
Pour the sauce over the crackers until they are completely covered. Bake for 12-15 minutes.
Remove from oven and immediately sprinkle chocolate chips over the cookie sheet.
Let chocolate set for 90 seconds.
Spread chocolate over the toffee mixture and top with nuts.
Pat down nuts lightly into the wet chocolate.
Allow to completely cool before breaking toffee up in pieces.
If you’re impatient or in a hurry put them in the freezer for 10 minutes.
These taste a lot like almond roca