Sprinkled with toasted chopped almonds, this decadent chocolate butter toffee features melted chocolate chips spread over homemade butter toffee and crispy crackers.
Salty and sweet chocolate butter toffee recipe
Parchment paper or aluminum foil
30 saltine crackers
1 cup (2 sticks) butter
1 cup granulated sugar
1/4 teaspoon salt
1-1/2 cups (9 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1/2 cup finely-chopped toasted almonds
LINE a baking sheet with parchment paper or foil; place crackers on prepared baking sheet 5 across and 6 down to form a 10 x 12-inch rectangle.
COMBINE butter, sugar and salt in 2-quart, heavy-duty saucepan. Cook over medium heat, stirring occasionally with a wooden spoon, until candy thermometer reaches 300° F (this should take about 20 minutes from the time you turn on the burner). It should be a rich, golden amber color. Remove from heat; immediately pour mixture over crackers. Sprinkle evenly with morsels. Let stand for 5 minutes. Spread melted morsels over toffee with metal spatula or back of spoon. Sprinkle with almonds.
COOL for 2 hours before breaking into 30 pieces. Store in airtight container for up to 2 weeks.
Makes about 30 pieces