One of my first Christmas posts on my blog was for this amazing and very addictive toffee recipe. It is considered a short cut to the traditional arduous toffee recipes. I recently found a recipe in the newspaper that used condensed milk so I thought I would give it a try. It turns out the recipe in the paper was different than the one online. This one makes more sense and probably would have made a more crispy cookie.
I decided to try making this recipe with two different flavor combinations as I love the addition of butterscotch in this but definitely wanted to try this version. It is simple to make your sheets half and half as the basic recipe is the same.
Can you see the swirls of butterscotch in the left hand side?
This homemade toffee recipe is so much easier because you don’t have to worry about a candy thermometer and there is some room for error.
This is when you make you different flavors. I placed half the sheet with mixture of butterscotch and chocolate the other just semi sweet chocolate. Change it up try mint or peppermint toppings and chocolates. It is such an easy recipe you can make several batches in a short time.
I use an off set spatula to spread the chocolate and just be careful to keep each side separate if you are doing two flavors.
- 1 cup 2 sticks butter divided
- 35 -40 soda crackers
- 1 cup packed dark brown sugar
- 3 cups Semi-Sweet Chocolate Morsels, I used 1 1/2 cup of butterscotch chips
- 3/4 cups finely chopped walnuts or heath bar pieces
- Mini M&M's optional
- PREHEAT oven to 425° F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil. (I use non stick spray or non stick foil)
- Arrange crackers over butter, breaking crackers to fit empty spaces.
- MELT butter and sugar in medium saucepan Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat. Pour over crackers.
- BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.
- SPRINKLE with morsels. Let stand for 5 minutes or put back in the oven for 2 minutes until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.
Adapted from Also known as Christmas Crack
Amount Per Serving: Calories: 184 Saturated Fat: 7g Cholesterol: 21mg Sodium: 70mg Carbohydrates: 13g Fiber: 1g Sugar: 11g Protein: 1g