I'm so glad it's close (enough :) ) to Christmas so I can make this candy again. It's so good that I only make it this time of year. Loaded with butter and sugar (yum, my favorite combination) it is to be savored and saved for special occasions! Here's the recipe for this awesome candy that I'm sure everyone will love.
Buttery Chocolate-Toffee Candy
44 Club House Crackers
1 cup butter (not margarine)
1 cup light brown sugar
1-12 oz. pkg. milk chocolate chips
Preheat oven to 350 degrees. Arrange crackers side by side on a cookie sheet covered in aluminum foil. Melt butter and sugar in saucepan at low to medium heat until sugar is dissolved then turn it up to medium or medium-high and boil for about 2 minutes or so until it resembles a caramel sauce. (Hint: Don't boil too long or butter will separate and will not work.) Pour sauce over the crackers and carefully spread over all the crackers. Put cookie sheet in the oven for 10 minutes. Remove cookie sheet and sprinkle chocolate chips evenly over toffee and place back in the oven for a few minutes until the chips are melted. Spread the melted chips out evenly with a rubber spatula. Refrigerate until set and break into pieces. Enjoy!
