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Yes, this crunchy chocolatey toffee treat is full of sugar and highly addictive, but it’s so easy to make, and it will bring a smile to your face after one bite. And it will win you rave reviews. It’s a recipe that has been around for years and it goes by a few different names. I’m not sure where it originated. I’ve made pans of it over the years and often use it for gifting. It’s a perfect sweet treat to present to someone you want to give a little something to, like a co-worker, teacher or the host/hostess at the next dinner party you go to.

To give, break up the crunchy brittle and layer it in a pretty tin or a cellophane bag. If you wish, first line the tin with tissue or parchment paper. You’ll likely be asked for a copy of the recipe so why not give it as part of the gift!

Chocolate Toffee Crunch
(Makes one 10 x 15-inch (25 x 30 cm) baking pan)

Approximately 40 soda crackers (about 1 sleeve of crackers)
1 cup (250 mL) butter
1 cup (250 mL) brown sugar
1-1/2 to 2 cups (375 to 500 mL) semisweet chocolate chips
3/4 to 1 cup (175 to 250 mL) chopped nuts (optional)

Line a 10 x 15-inch (25 x 30 cm) baking pan with aluminum foil so the foil extends up the sides up the pan slightly; wrap excess foil over edges. Cover pan completely with crackers, trimming to fit if necessary. You should have 5 rows of about 8 crackers each.

Melt butter in a medium saucepan over medium heat, stirring occasionally. Add brown sugar. Bring to a full rolling boil; boil for 3 minutes without stirring. Carefully pour hot mixture over crackers. Tilt pan (again, carefully!) to spread mixture evenly over all the crackers.

Bake in a preheated 350F (180C) oven for 15 minutes (mixture will be bubbling all over). Carefully remove pan from oven. If crackers have shifted a little, use a fork to quickly poke them back into position.

Sprinkle chocolate chips over the top. Let stand for a few minutes until the chips are shiny and look soft, then gently spread melted chips over entire surface with the back of a spoon. If desired, sprinkle nuts over chocolate and press down lightly.

Let stand or chill until firm. Cut or break into pieces and store in a covered container. Can be frozen.

TIPS: I’ve also baked this at 375F (190C) for 5 or 6 minutes with great results. The butter/sugar mixture should be bubbling all over.

VARIATION: Graham crackers can be substituted for soda crackers. You will need about 4 rows of 6 (square) crackers or 12 double crackers. Top with mini marshmallows instead of or in addition to nuts, if you wish. After sprinkling marshmallows on top, pop the pan into the oven for 30 seconds to a minute to soften marshmallows. Then lightly spread with the back of a spoon creating a marbled effect. Top with nuts, if desired.