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 nuts. Allow to completely cool before breaking toffee up in pieces. Enjoy!
-
-
-
-
Have you enjoyed this post, photos, or recipe? Share this post with friends and family using your favorite social media service and support Savory Sweet Life at the same time. Each time you submit (it's free) SSL's content to StumbleUpon and click on the green "I like it!" button, you assist others in discovering Savory Sweet Life and help this site grow. This allows me to continue to do what I love -sharing with you! I hope you've enjoyed your time here today. Thank you so much for supporting this site! :) - Alice
Print This Post
{ 53 comments… read them below or add one }
← Previous Comments
I made these on Chrstmas eve. I used generic brown sugar and they turned out fine. I think there is a rule about caramelizing sugar that you aren’t supposed to stir it too much, because that grainy bit has happened to me before. I boiled the caramel until it reached a soft ball — when you drop a few drops into cold water, it hangs together and does not dissolve easily or turn the water cloudy.
I put the crackers on parchment and that worked well. I set the timer for 15 minutes but took it out when it “smelled done” . Good thing I did because it started to burn around the edges. If that happens, you can just throw that part out and the recipe is not a total loss.
I put the whole pan in the fridge to cool for half an hour or so, then broke up the pieces. They were still warmish, so I put the pieces back in the fridge for another half an our or so. Less than 12 hours later, it’s all gone and everyone wants more! I’m out of almonds so I’ll try pecans.
this is what I sound and sent to Diana, the pictures tell it all…ummmgood
Hi made these and OMG they are addicting – it’s like crack
Although never tried crack but if it’s this good I’d imagine I’d be hooked. Thanks for the great recipe. Being a fellow Korean I really enjoy reading your blog. I linked the recipe back on my blog if you wanted to check it out. THanks 
← Previous Comments
{ 2 trackbacks }