CHOCOLATE TOFFEE CRUNCH |
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(Makes one 10 x 15-inch
baking pan or two pans of equivalent size) |
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40 |
saltine crackers (1 sleeve) (or
substitute graham crackers, we did) |
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1 |
cup butter |
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1 |
cup brown sugar |
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2 |
cups (500ml) semisweet chocolate
chips |
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3/4 |
cup (175ml) chopped nuts |
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Line a
10 x15-inch baking pan (or a couple of smaller pans), with aluminum foil so
the foil |
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extends up the sides of the pan
slightly |
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Cover
bottom of the pan (s) with 5 rows of 8
saltine crackers, (or equivalent other crackers) |
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In a medium saucepan, melt butter |
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Add brown sugar, bring to a boil,
boil for 3 minutes without stirring. |
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Carefully pour hot liquid over
crackers. |
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Bake in a preheated 400F oven for 5
minutes. |
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Carefully remove pan from oven. |
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If
crackers have shifted a little, use a fork to quickly push them back into
position. |
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Sprinkle with chocolate chips. |
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Let
stand for 1 minute, then gently spread melted chips with spatula or back of
spoon. |
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Sprinle nuts over chocolate and
press down lightly. |
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Let stand or chill until firm. |
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Lift
whole slab out of pan, turn over and break into pieces with a table knife
handle or |
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similar weighted object. |
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Store in refrigerator. |
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Can be frozen. |
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Optional: Any kind of nuts can be
used, we used walnut pieces. |
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Use
mini marshmallows instead of nuts, (or some of each at opposite ends of pan) |
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After
sprinkling marshmallows, pop the pan into the oven briefly to soften
marshmallows |
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