Monday, February 21, 2011

Almond Toffee Brickle Recipe

40 Saltine crackers
1 cup brown sugar
1 cup butter
12 oz bag of chocolate chips
1/2 cup finely chopped almonds

Preheat over to 400˚ and cover the bottom of a cookie sheet with tin foil. Place crackers on the sheet, covering the entire area without overlapping.

Melt butter in a sauce pan and add sugar. Bring to a rolling boil and stir for exactly 3 minutes. Pour over the crackers and distribute evenly with a spoon. Sprinkle chocolate chips on top and place in the over for 3 minutes (just enough to melt the chocolate).

Spread chocolate with a spoon and sprinkle with nuts. Refrigerate for at least 2 hours.

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