Dark Chocolate Toffee
Crushed Club Crackers (I Pulverize Mine in a Cuisinart)
1.5 Sticks Unsalted Butter
1 Cup Sugar
8 oz Semi Sweet Mini Chocolate Chips
1 small metal cake-icing spatula (Works best for spreading chocolate)
Preheat Oven to 400F
Line small cookie sheet with Aluminum Foil (Jelly Roll size pan)
Spread Cracker Crumbs evenly over foil
In saucepan: Melt butter over medium heat. Stir in Sugar and cook 3-4 minutes, stirring.
Pour evenly over Cracker Crumbs.
Bake in 400 Degree Oven for 4-5 minutes (Check so it doesn’t burn)
Remove and immediately sprinkle Chocolate Chips over the Toffee. Place back in oven for 30 seconds to soften chips.
Remove and spread the chocolate evenly over the toffee with the Metal Icing Spatula.
You can top with Chopped Nuts or Sprinkles if you like.
Refrigerate 4 hours to overnight until solid.
Break into bite-size pieces.
Recipe from (Great) Aunt Char.
Toffee is a confection made by boiling molasses or sugar (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 300 to 310 °F (150 to 160 °C). While being prepared, toffee is sometimes mixed with nuts or raisins.
The process of making toffee involves boiling the ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sweet. Different mixes, processes, and (most importantly) temperatures of toffee making will result in different textures and hardnesses, from soft and often sticky to a hard brittle material.
Toffee has been enjoyed in the Americas since the 17th Century.