Tempting Toffee Crisps
These easy-to-make sweet treats area cross between a cookie and a candy. Be sure to use butter for the best flavor and texture.
- 12 whole (5 x 2 1/2-inch 13 x 6 cm) graham crackers
- 3/4 cup (175 mL) packed brown sugar
- 3/4 cup (175 mL) butter (do not use margarine)
- 1 teaspoon (5 mL) vanilla
- 1 cup (250 mL) semi-sweet chocolate morsels
- 1/2 cup (125 mL) almonds, chopped
Preheat oven to 350°F. Arrange graham crackers side by side in single layer in Large Bar Pan. In a small saucepan, combine brown sugar, butter and vanilla. Cook over medium heat, stirring occasionally with Bamboo Spoon, until mixture comes to a full boil across the surface. Continue boiling 4 minutes, stirring constantly.
Remove Saucepan from heat and immediately pour mixture evenly over crackers. Bake 10-12 minutes or until bubbly and lightly bronwed. Remove pan from oven to Stackable Cooling Rack. Sprinkle with chocolate morsels; allow to soften then spread evenly over baked crackers using Large Spreader. Chop almonds using Food Chopper; sprinkle over chocolate. Cool completely. Refrigerate until chocolate is firm. Break or cut into pieces.
- about 2 dozen pieces
servings of 1 piece
Nutrients per serving:
Calories 150, Sodium 110 mg, Dietary Fiber less than 1 g
Once the chocolate is firm, the crisps should be stored in a cool place at room temperature. Keep them tightly covered so the graham crackers will stay crisp.
Substitute peanuts, pecans or walnuts for almonds, or omit nuts, if desired.