Thursday, December 6, 2007


Someone brought this to our Christmas Enrichment and people couldn't keep their hands off it. It's very good and very easy. I haven't tracked down who brought it was so I got the recipe off "All Recipes" They show a picture made with white chocolate. The person who brought these to Enrichment used regular chocolate chips--or maybe they were the milk chocolate ones--but then drizzled white chocolate over the top. It was very pretty.

1 (10 ounce) package saltine crackers
1 cup butter
1 cup light brown sugar
1 (12 ounce) package semisweet chocolate chips
1 cup slivered almonds or chopped nuts of choice

Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching.

Combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly.

Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.

BEST TOFFEE BARS--Susan Preator--a friend of Lynne's

Susan brought these to our Enrichment. Another woman held on to Susan's glass footed cake plate because she wanted that recipe and wasn't taking the chance that whomever owned it would claim it without the first woman knowing. It was pretty funny, Susan may have thought her cake plate had walked off but then, all was well, and she was flattered.

Cream together in a bowl:
1 cup butter (soften but don’t melt)
1 cup brown sugar
1 egg yolk
1 tsp. vanilla
Stir together until “fluffy”

2 cups flour
¼ tsp. salt
Mix well

Spray 9x13 cake pan. Spread dough on bottom, lightly with fingers, to within ½ to 1 inch of edge of pan.

Bake at 350ยบ for 20 to 25 minutes until lightly brown and soft (don’t over bake)
Remove from oven and cover top with milk chocolate chips (doesn’t take quite all of one 12 oz. bag)

Let melt for a few minutes then spread with a knife over all the top. While still melted, sprinkle top with chopped pecans. Let cool. Enjoy.