Friday, March 22, 2013
1 c. brown sugar, packed
11 oz. chocolate chips
2 sticks of butter
1 c. walnuts, chopped
1 sleeve of club crackers
Heat oven to 375 degrees. Grease a non-stick 9 x 13, or use quick release foil. In a small saucepan, combine butter and sugar and bring to a boil. Boil, stirring constantly with a wire whisk, for 2 minutes. The mixture will gradually combine and form a thick sauce. Be careful with this sauce; it can burn very easily. Carefully spoon the sauce over the crackers. You can gently spread the sauce to cover all the crackers with the tip of a spoon. Bake the mixture for 10-12 minutes, or until the sauce bubbles all over its surface. Pour over the crackers and spread evenly. Scatter the chocolate chips
over the dish and return to the oven for 1 - 2 minutes. Remove and spread chocolate evenly, scatter the nuts and chill for 30 minutes. Break into pieces, as you normally would toffee.
Note: I like this because I like salt club crackers. This gets an A+ for easy!