From Cream de Colorado Cook Book
1 cup butter
1 cup packed brown sugar
36 (2x2) saltine crackers
11 ½ ounce bag milk chocolate chips
½ cup chopped pecans
In a small sauce pan melt butter and sugar. Bring to a boil and boil for 4 minutes. Cover 12x15 jelly roll pan with foil and place crackers close together. Pour sugar mixture over them and bake at 375* for 5 minutes. Immediately sprinkle chocolate chips on top. Allow to soften and spread. Sprinkle with nuts and refrigerate. Cut into pieces and store in an air tight container.
1 comment:
Have I ever told you how many people I have converted to this "toffee"? Everyone who tries it falls in love with it! I always tell them I had an old roommate who was an amazing cook!
Post a Comment