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Toffee Cracker Candy
Ingredients:
- 1/2 pound (two sticks) butter
- 1/4 cup brown sugar
- 1/4 cup granulated white suger
- 1/2 box (about) graham crackers (not crumbs).... however, substitute with club crackers for a yummier candy
- 2 cups semi-sweet chocolate chips 1 cup chopped macadamia nuts (chopped pecans are just as good)
Preheat oven to 350 degrees. Line a 10x15 jellyroll pan with nonstick foil. Arrange whole crackers (graham or club) to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.
Melt butter in a medium saucepan over medium heat. Add brown sugar & white sugar. Stir to combine. Bring mixture to a boil. Reduce heat & let the mixture gently bubble for 4 minutes. Remove from heat.
Carefully pour sugar/butter mixture evenly over cracker layer. Spread to cover. Bake for 10 minutes.
When done, remove from oven and let rest until bubbling subsides. Sprinkle chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on tope of the toffee crackers. Sprinkle with the chopped macadamia nuts or pecans, pressing down gently into the chocolate.
Cool to room temperature, then refrigerate for 2 hours. Peel foil from chilled bark. Break into 2-inch irregular pieces.
Refrigerate any leftovers.
