Almond Toffee Crunch

Submitted by Chef Mommydude

"This recipe came from a book of wonderful recipes from a bunch of wonderful people. All of which are diagnosed with Scleroderma. It's called "Cooking Up a Storm for Scleroderma". I received it from my support group leader as a Christmas gift. Thank you, Annie!"

 

• Ready In: 25mins
• Ingredients: 5
• Yields: 15-20 pieces
• Serves: 10-15

ingredients

• 40 saltine crackers
• 1 cup butter
• 1 cup brown sugar
• 1 (12 ounce) bag chocolate chips
• 1 cup chopped walnuts

directions

1. Preheat oven to 400 degrees. Line a jelly roll pan or cookie sheet with aluminum foil. Spread saltine crackers over the pan (do not overlap). In a saucepan, melt butter. Add in brown sugar. Bring mixture to a rolling boil and boil for 3 minutes, stirring constantly. Pour on top of crackers, spread evenly. Put in oven for 5 minutes. Remove from oven and immediately pour chocolate chips evenly on top. Let chips stand for a few minutes until they are shiny and soft. With a spatula, spread chocolate to cover entire pan. Top with walnuts. Let cool, then refrigerate about 2 hours. Do not cut with a knife. Break into pieces and enjoy.

Reviews

[makmom]

Absolutely delicious! Made this ... used wrong pan however, but it still turned out so wonderful! Easy to break into pieces to eat & melts in your mouth! I'm making it again & giving as gift to friends! Thanks for posting!