Sunday, January 17, 2010

Dark Chocolate Toffee


Crushed Club Crackers (I Pulverize Mine in a Cuisinart)
1.5 Sticks Unsalted Butter
1 Cup Sugar
8 oz Semi Sweet Mini Chocolate Chips
1 small metal cake-icing spatula (Works best for spreading chocolate)

Preheat Oven to 400F
Line small cookie sheet with Aluminum Foil (Jelly Roll size pan)
Spread Cracker Crumbs evenly over foil

In saucepan: Melt butter over medium heat. Stir in Sugar and cook 3-4 minutes, stirring.

Pour evenly over Cracker Crumbs.

Bake in 400 Degree Oven for 4-5 minutes (Check so it doesn't burn)

Remove and immediately sprinkle Chocolate Chips over the Toffee. Place back in oven for 30 seconds to soften chips.

Remove and spread the chocolate evenly over the toffee with the Metal Icing Spatula.

You can top with Chopped Nuts or Sprinkles if you like.

Refrigerate 5 hours to overnight until solid.

Break into bite-size pieces.

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