Title: “Cracker” Toffee Triangles
Yield: 1 Servings
Graham crackers; (or saltine
-crackers) to cover a 15″ x
-10″ jelly roll pan in a
-single layer (cut to fit at
-one end and along one side)
1 c Brown sugar; (light or dark)
1/2 c Butter or margarine
2 c Chocolate chips
1 c Chopped walnuts or pecans
Heat oven to 350 F.
Lightly but thoroughly grease bottom and sides of jelly roll pan (some
versions of the recipe specify lining the pan with foil and also greasing
Line pan with crackers to cover completely in a single layer.
Stir butter and brown sugar together in a saucepan over medium heat until
butter has melted, sugar is dissolved, and mixture is blended and thickened
slightly (no longer than 3 minutes!).
Pour hot mixture over crackers, spreading to cover them completely. Bake 8
minutes (no longer!). Remove from oven. Wait a few seconds for topping to
stop bubbling, and then sprinkle chocolate chips evenly over surface. When
the chips have melted, spread the chocolate evenly over the crackers (now
one giant piece!). Sprinkle chopped nuts over all.
When chocolate has set, cut cookies: Make three lengthwise cuts and five
crosswise cuts to make twenty-four 2 1/2 inch squares. Cut squares on the
diagonal to make 48 triangular cookies.
Per cookie (with graham base) 100 cal, 1 g pro, 11 g car, 6 g fat, 5 mg
chol with butter, 45 mg sodium.
These are delicious. And no one ever guesses how easy they are.
Posted to Bakery-Shoppe Digest V1 #429 by Marilyn Olander
on Dec 01, 1997