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Category: Sweet Snacks
Prep Time: Cook Time: Total Time:
Makes 12 to 15 servings.
35 - 40 unsalted soda crackers
1 c. butter
1 c. brown sugar, packed
1 c. semisweet chocolate chips
1 c. milk chocolate chips
1 c. blanched slivered almonds
Preheat oven to 400F. Line a 9 x 13-inch baking pan with non-stick aluminum foil.
Arrange soda crackers on foil, covering bottom of pan completely.
Combine butter and brown sugar in a saucepan. Bring to a boil over medium-high heat.
Keep at a low boil for 3 minutes, stirring constantly. Pour over crackers, covering completely.
Bake at 400F for 5 to 6 minutes; watch carefully to prevent scorching.
Turn off oven.
Remove pan from oven; sprinkle chocolate chips over crackers.
Return to warm oven for 3 to 4 minutes to soften chocolate chips.
When chocolate has melted, spread over crackers with a spatula or the back of a spoon.
Sprinkle immediately with slivered almonds; pressing down slightly to allow nuts to stick into chocolate coating.
Refrigerate at least 8 hours or overnight. Break into bite-size pieces. Freezes well.
Delicious with chopped pecans, filberts or peanuts, or a combination of any and all.
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BRITTLE - CHOCO TOFFEE
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Category: Sweet Snacks
Prep Time: Cook Time: Total Time:
Makes 12 to 15 servings.
35 - 40 unsalted soda crackers
1 c. butter
1 c. brown sugar, packed
1 c. semisweet chocolate chips
1 c. milk chocolate chips
1 c. blanched slivered almonds
Preheat oven to 400F. Line a 9 x 13-inch baking pan with non-stick aluminum foil.
Arrange soda crackers on foil, covering bottom of pan completely.
Combine butter and brown sugar in a saucepan. Bring to a boil over medium-high heat.
Keep at a low boil for 3 minutes, stirring constantly. Pour over crackers, covering completely.
Bake at 400F for 5 to 6 minutes; watch carefully to prevent scorching.
Turn off oven.
Remove pan from oven; sprinkle chocolate chips over crackers.
Return to warm oven for 3 to 4 minutes to soften chocolate chips.
When chocolate has melted, spread over crackers with a spatula or the back of a spoon.
Sprinkle immediately with slivered almonds; pressing down slightly to allow nuts to stick into chocolate coating.
Refrigerate at least 8 hours or overnight. Break into bite-size pieces. Freezes well.
Delicious with chopped pecans, filberts or peanuts, or a combination of any and all.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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