Cookies, Candy & Desserts |
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Toffee Crunch Bars - 2005
Recipe courtesy of Ginny Shonk
INGREDIENTS
PREPARATION
Line a 10x15 inch jellyroll pan with aluminum foil. Butter the foil. This is very important!
Cover the pan with a single layer of saltine crackers.
Heat butter and sugar. Boil for three minutes, stirring constantly. Pour hot mixture over crackers and bake at 400 degrees for 5 to 7 minutes. Remove from oven and while still piping hot, cover with the chocolate chips and spread as quickly as the chocolate melts.
You may add chopped nuts on top of the smoothed chocolate if desired. Cool slightly and finish cooling in the fridge. Break into pieces and store in fridge or freezer.
This is so yummy, Joan makes it, then HAS to give some away, or she will snack on it all day long!
- ¼ pound saltine crackers -- (approx 35)
- 2 sticks butter or margarine -- (1/2 lb)
- 1 cup brown sugar, packed
- 12 ounces chocolate chips
- chopped nuts -- optional
PREPARATION
Line a 10x15 inch jellyroll pan with aluminum foil. Butter the foil. This is very important!
Cover the pan with a single layer of saltine crackers.
Heat butter and sugar. Boil for three minutes, stirring constantly. Pour hot mixture over crackers and bake at 400 degrees for 5 to 7 minutes. Remove from oven and while still piping hot, cover with the chocolate chips and spread as quickly as the chocolate melts.
You may add chopped nuts on top of the smoothed chocolate if desired. Cool slightly and finish cooling in the fridge. Break into pieces and store in fridge or freezer.
This is so yummy, Joan makes it, then HAS to give some away, or she will snack on it all day long!