CHOCOLATE TOFFEE CRACK RECIPES

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BEST CHOCOLATE TOFFEE RECIPE - HOW TO MAKE CHOCOLATE TOFFEE



Best Chocolate Toffee Recipe - How to Make Chocolate Toffee image

This easy homemade English toffee from Delish.com is the best. Make it for everyone you need to buy a present for this holiday season.

Provided by Lindsay Funston

Categories     feed a crowd    dessert

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 8

1 1/4 c. (2 1/2 sticks) butter
1 1/4 c. granulated sugar
1/2 tsp. pure vanilla extract
Pinch kosher salt
2 c. semisweet chocolate chips
1/2 c. toasted chopped almonds
1/2 c. toasted chopped pecans
Flaky sea salt, for garnish

Steps:

  • Line a baking sheet with parchment paper. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and sugar dissolve and bring to a boil, then cook, stirring constantly with a whisk, so the butter and sugar don't separate, until mixture turns a dark amber and is thick, 12 to 15 minutes. (If you'd like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285º.)
  • Pour toffee mixture onto a prepared baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
  • Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and flaky sea salt.
  • Refrigerate until set, about 1 hour, then cut or break into pieces and serve.

HOW TO MAKE CHRISTMAS CRACKER CANDY | SWEET AND SALTINES ...



How to Make Christmas Cracker Candy | Sweet and Saltines ... image

Pour chocolate over salty crackers for Trisha Yearwood's Sweet and Saltines recipe from Trisha's Southern Kitchen on Food Network

Provided by Trisha Yearwood

Categories     dessert

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 20 servings

Number Of Ingredients 5

Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)

Steps:

  • Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

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