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Recipe - Almond toffee brickle

December 04, 2002

Almond Toffee Brickle



  • 40 saltine crackers

  • 1 cup brown sugar

  • 1 cup butter

  • 12 ounces chocolate morsels

  • 1 cup chopped almonds


Preheat oven to 400 degrees. Cover bottom and sides of jellyroll pan with aluminum foil. Place crackers side by side, not overlapping. Set aside. Melt butter in saucepan. Add brown sugar. Bring to a full rolling boil. Boil exactly 3 minutes; stir often. Remove from heat and pour immediately over saltines. Bake for 5 minutes at 400 degrees. Take out of oven and sprinkle with chocolate chips. Allow chocolate to melt a few minutes, then spread evenly. Sprinkle almonds over chocolate. Refrigerate at least 2 hours. Remove foil and break (do not cut) into small pieces. Store in refrigerator in plastic containers.

- Debbie Calhoun, Big Pool

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