Fool's toffee

Yield: 1 Servings

Measure Ingredient
1 cup Butter
1 cup Packed brown sugar
36 \N 2-inch-X-2-inch Keebler Club crackers (these seem to turn out the best)
12 ounces Milk chocolate chips (milk chocolate tastes better than the semi-sweet)
½ cup Or more of chopped pecans or walnuts (I usually use the pecans)

(by Joanne Turnley from this Craft Guild) Cover a 10 X 15 jelly roll pan or cookie sheet with foil and butter lightly. Place a single layer of saltines on foil, close together. Melt butter and brown sugar in small saucepan. Heat to boiling and boil for 4 minutes. Pour butter mixture over saltines and spread evenly (The sides on the jelly roll pan work better than the cookie sheet so the mixture won't go over the edges). Bake at 375 degrees for 5 minutes. Remove from oven and immediately sprinkle chocolate chips on top. Allow chips to soften and spread evenly over cooked crackers. Sprinkle with chopped nuts. Refrigerate until cold. Break into pieces and store in the refrigerator. Can be kept in refrigerator for 1-2 weeks. Posted to bakery-shoppe digest V1 Number 027 by robin carr <robin@...> on Apr 14, 1997

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