Printable Area
Easy Crunchy Toffee
By pammyowl on October 12, 2011
Photo by Hey Jude
1 Reviews
- Prep Time: 5 mins
- Total Time: 20 mins
- Serves: 20, Yield: 30 pieces
Photo by Hey Jude
About This Recipe
"Toffee"
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 4 sheets unsalted matzo crackers
- 1 cup chocolate chips
- 3/4 cup almonds, sliced
Directions
- Place the matzo crackers on a greased jellyroll pan, to cover the entire bottom.
- Bring butter and brown sugar to a boil, boil for three minutes. Pour the mixture over the crackers. Bake in preheated 350 degree oven for 15 minutes. Remove, sprinkle chocolate chips evenly over the top. Wait five minutes, then spread the melted chips over the crackers. Sprinkle toasted almonds over the crackers, chill. Break apart, and enjoy!
- You can adapt this with saltines, simply cover the pan with them. I have to say, I couldn't believe how good they were, and I'm not a sugary treat kind of girl!
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (35 g)
Servings Per Recipe: 20
- Amount Per Serving
- %
- Calories 194.2
- Calories from Fat 129
- 66%
- Amount Per Serving
- %
- Total Fat 14.4g
- 22%
- Saturated Fat 7.5g
- 37%
- Cholesterol 24.4mg
- 8%
- Sugars 15.5 g
- Sodium 102.5mg
- 4%
- Total Carbohydrate 17.2g
- 5%
- Dietary Fiber 1.0g
- 4%
- Sugars 15.5 g
- 62%
- Protein 1.5g
- 3%
Reviews
-
"OK, to begin I want to say this toffee is absolutely delicious. However, the execution of the recipe was a bit difficult. I made this exactly as written and, after chilling in step #2, I had a pan full of rock solid crackers totally cemented into the pan. So, to salvage it, I put it back into the oven, in the residual heat leftover from baking it, and left it for five minutes to hopefully soften it enough to get the stuff out. That worked and I was then able to chisel out the crackers, which I then placed onto a wire rack so they could chill (again) so I could put them into a tin. My plan is to take them to work tomorrow at the library as a pre-Valentine's Day treat for our patrons.....I already know they will love them! I DO plan on making these again but will make the following changes....I'm going to use non-stick foil on the bottom of the pan because even though I greased the pan thoroughly, it still stuck like crazy. After baking and spreading the chocolate and sprinkling the nuts, just let them cool enough to handle and they're no longer sticky-dripping and then transfer them to another sheet of non-stick foil to cool completely. Also, I used unsalted saltines as I live in the northwoods of Wisconsin and there are no matzo crackers around, unless I order them from the internet. I think it would be interesting to make these with Salted crackers to get that salty-sweet goodness and I plan on trying that the next time. Thanks for posting this potentially easy recipe Pammyowl...I'm going to play around with it and make it work for me!"
By Hey Jude on February 12, 2013 | 1366612
Advertisement