Fool’s Toffee

Fool’s Toffee might be just the hor d'oeuvre you are searching for. This recipe serves 36 and costs 24 cents per serving. One portion of this dish contains approximately 2g of protein, 10g of fat, and a total of 156 calories. It is brought to you by Bakerette. From preparation to the plate, this recipe takes approximately 15 minutes. Head to the store and pick up brown sugar, saltine crackers, nuts, and a few other things to make it today. 1668 people found this recipe to be scrumptious and satisfying. With a spoonacular score of 9%, this dish is improvable. Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce, Vanilla Toffee Quinoa Cupcakes with Toffee Frosting, and Sticky Toffee Pudding with Port Toffee Sauce are very similar to this recipe.

Servings: 36

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

1 cup brown sugar, packed

1 cup butter

1 cup chopped nuts (walnuts, peanuts, pecans, etc.)

36 (1 sleeve) saltine crackers

1 (12 ounces) package semi-sweet or white chocolate chips

Equipment:

baking sheet

sauce pan

aluminum foil

oven

spatula

Cooking instruction summary:

Preheat oven to 375 degrees F. Line a baking sheet with foil and coat with non-stick cooking spray.Line the crackers side-by-side on the baking sheet making sure not to overlap. Set aside.In a medium saucepan on medium heat, stir together butter and brown sugar and bring to a slow boil stirring constantly for 3 minutes.Pour and evenly spread mixture over crackers and bake in the oven for 5 minutes.Remove from oven and evenly sprinkle entire bag of chocolate chips over toffee. Let sit for a few minutes until the chocolate chips begin to melt. Using the back of a spatula, spread the chocolate to cover toffee completely. Sprinkle with nuts.Allow to cool a few minutes and refrigerate until cooled completely. Break into pieces and serve. Store in an airtight container in the refrigerator (if there's any left!)

 

Step by step:


1. Preheat oven to 375 degrees F. Line a baking sheet with foil and coat with non-stick cooking spray.Line the crackers side-by-side on the baking sheet making sure not to overlap. Set aside.In a medium saucepan on medium heat, stir together butter and brown sugar and bring to a slow boil stirring constantly for 3 minutes.

2. Pour and evenly spread mixture over crackers and bake in the oven for 5 minutes.

3. Remove from oven and evenly sprinkle entire bag of chocolate chips over toffee.

4. Let sit for a few minutes until the chocolate chips begin to melt. Using the back of a spatula, spread the chocolate to cover toffee completely. Sprinkle with nuts.Allow to cool a few minutes and refrigerate until cooled completely. Break into pieces and serve. Store in an airtight container in the refrigerator (if there's any left!)


Nutrition Information:

Quickview
155k Calories
1g Protein
10g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
155k
8%

Fat
10g
16%

  Saturated Fat
5g
34%

Carbohydrates
14g
5%

  Sugar
11g
13%

Cholesterol
15mg
5%

Sodium
86mg
4%

Get Enough Of These
Protein
1g
3%

Manganese
0.11mg
5%

Phosphorus
39mg
4%

Vitamin A
161IU
3%

Copper
0.06mg
3%

Magnesium
11mg
3%

Calcium
28mg
3%

Vitamin B2
0.05mg
3%

Vitamin B1
0.03mg
2%

Vitamin B3
0.42mg
2%

Iron
0.37mg
2%

Potassium
65mg
2%

Fiber
0.47g
2%

Vitamin E
0.27mg
2%

Folate
7µg
2%

Zinc
0.25mg
2%

Vitamin K
1µg
2%

Vitamin B5
0.13mg
1%

Vitamin B12
0.07µg
1%

Selenium
0.75µg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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