What to do:
Line a 10 x 15 cookie sheet with foil, roll edges to form sides. Butter the tin foil so the candy can be released easily after it is chilled. Lay out the Club Crackers, salted sides up, covering the entire bottom. Set aside while filling is prepared.
Preheat oven to 350 degrees, place rack in the middle.
Combine butter and brown sugar in a saucepan. Bring to a boil over medium-high heat, stirring frequently. Boil for exactly 5 minutes, stir the entire time.
Pour the toffee mixture over the crackers as evenly as you can. The recipe suggests starting out pouring in a zig-zag lined fashion, first width-wise, and then length-wise. Don’t worry if all area isn’t covered, the mixture will spread while it bakes.
Bake this for 10 minutes, remove from oven and sprinkle chocolate chips over entire surface of toffee. Let sit for a few minutes and then spread the melty chips til smooth. Sprinkle with nuts. Refrigerate until the candy is hardened. Peel foil away and break into pieces. Enjoy!
{I used walnuts and some white chocolate chips since *gasp* Thom doesn’t like chocolate}
Yummy….Gina you make some awesome looking food. I used to love to cook/bake, but haven’t enjoyed it as much in our house now because of a too small kitchen (I have a lot of excuses). Make sure you look for a generous kitchen in your house shopping!!!
Liz
🙂 Awww..thanks Liz. I’m gonna post some pics of Thom’s awesome looking food. Every time he cooked dinner for me back at my APT I’d take a pic…now his food is awesome! I don’t cook much here, either…I don’t have “my stuff” to do it with, so I leave the cooking to Thom…he’s sweet enough to keep doing it for me 🙂
dear mrs. jordan knight….funny.
this looks so good.
thank you for the recipe.
have a great day!
-meg