1 (10 oz) pkg. saltine crackers
1 cup butter
1 cup light brown sugar
1 (12 oz) pkg. semi-sweet chocolate chips
1 cup chopped pecans or slivered almonds
Heat oven to 325.
Line a jelly roll pan with foil and coat with cooking spray. Line jelly roll pan with saltine crackers with edges touching. (You may need to break some crackers to cover the bottom of the pan.)
In a saucepan, combine the butter and brown sugar. Cook until mixture reaches 235 (stirring constantly). Pour mixture over crackers and spread evenly.
Bake at 325 for 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with a spatula. Sprinkle with pecans or almonds. Freeze for 20 minutes. (Or, refrigerate for a couple of hours.) Break into pieces before serving.
Kimberly
No comments:
Post a Comment