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Toffee Crisps (D, TNT)
Source: Unknown
Serves: 12 or more

12 whole graham crackers
3/4 cup brown sugar, packed
3/4 cup butter
1 teaspoon vanilla
1 cup semisweet chocolate chips
1/2 cup almonds or pecans, chopped

Preheat oven to 350°F. Arrange graham crackers side by side in a single layer in a baking pan.

In 2-quart saucepan, combine brown sugar, butter, and vanilla. Cook over medium heat, stirring occasionally, until mixture comes to a full boil across the surface. Continue boiling 4 minutes, stirring constantly (or until digital thermometer reaches 244°F). Remove saucepan from heat and immediately pour mixture evenly over crackers.

Bake 10 to 12 minutes, or until bubbly and lightly browned. Remove pan from oven to cooling rack.

Sprinkle with chocolate chips and allow chips to melt. Spread evenly. Chop almonds or pecans and sprinkle on top. Cool completely. Refrigerate until chocolate is firm. Break into pieces or cut with a pizza cutter.

Poster's Notes:
Today I got this version of the matzo crunch, and found the temperature that it has to reach as the difference. Also I would add the vanilla AFTER it cooks to keep the flavor. This recipe specifies not to use margarine in place of the butter. I have used margarine with the matzo ones and did cook it until the sugar melted. I have had this years ago with the graham crackers which gives a nice flavor.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A