Almond Toffee Crunch

"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!"
 
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photo by Chef Mommydude photo by Chef Mommydude
photo by Chef Mommydude
Ready In:
25mins
Ingredients:
5
Yields:
15-20 pieces
Serves:
10-15
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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RECIPE SUBMITTED BY

47 year old mom with 3 lovely daughters, been married since 1991. I have been a hairdresser since 1988, (wow that's a long time!) I've been dx'd with Diffuse Scleroderma/Interstitial Lung Disease with Raynaud's and Rhuematoid Arthritis since '98. I don't cook often, but when I do, I enjoy it, I think! I'd much rather bake.
 
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