While Mama Mia is patiently shaping and rising and kneading dough for holiday gifting, I'm frantically tossing together a few ingredients to create a shortcut toffee before the guests arrive.
But, even the non-baker/candy-maker will be awed at the ease and elegance of this holiday chocolate toffee treat. It's a recipe I've been using for years that was handed to me scribbled on a piece of notepaper. (You'll probably find something similar all over the Web.) It's one of those happy surprises you put together when you have no time.
It's got a surprising ingredient that you really don't need to reveal.
Chocolate Toffee
40 saltine crackers (1 sleeve)
1 cup butter
1 cup brown sugar
1 1/2 cups dark chocolate chips and/or chopped bittersweet chocolate
1 tsp. vanilla
1 cup sliced almonds, toasted
Preheat oven to 400 degrees. Line a jelly roll pan (10x15x1) or rimmed cookie sheet with parchment paper (or foil). Line the crackers in a single layer on the parchment paper in pan.
2. In a saucepan, melt the butter and brown sugar. Cook and stir over medium heat until mixture boils. Let it bubble for 3 minutes, without stirring. Remove from heat and stir in vanilla. Immediately pour mixture over crackers. Bake for 5 minutes.
3. Remove from oven and sprinkle chocolate chips evenly over top; let stand for 5 minutes, then spread melted chips evenly over all. Top with sliced almonds. Cool completely, then cut or break toffee into pieces.
