I made these yesterday. They were a huge hit. My learning was that I did not keep them in the fridge long enough, so some of the chocolate/almonds kind of broke off. But, I think this recipe has potential. I might even throw them in the freezer. Also, my chips were not melting properly, so I added some heavy cream to smooth them out. Everyone enjoyed the flavors; even if they did not "look beautiful!"
Enjoy!
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Toffee Crunch
1/2 cup Butter
2/3 cup packed Brown Sugar
2 cups Rice Krispies
1/2 cup melted chocolate chips
1/4 cup toasted sliced almonds
1. Line bottom and 1-inch up sides of 13 x 9 x 2-inch baking pan with heavy
foil.
2. Place butter and sugar in 2-quart saucepan. Cook over medium heat
until mixture bubbles, stirring constantly. Continue cooking 30 seconds. Pour
into prepared pan, tilting to coat bottom. Carefully and evenly sprinkle with Rice Krispies.
3. Bake at 375° F for 11 minutes. Cool 5 minutes on wire rack. Drizzle with
chocolate and sprinkle with almonds. Let cool in pan on wire rack. Chill in
refrigerator until chocolate is hard. Break into bite-size pieces and store in
airtight container in refrigerator.
Enjoy!
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Toffee Crunch
1/2 cup Butter
2/3 cup packed Brown Sugar
2 cups Rice Krispies
1/2 cup melted chocolate chips
1/4 cup toasted sliced almonds
1. Line bottom and 1-inch up sides of 13 x 9 x 2-inch baking pan with heavy
foil.
2. Place butter and sugar in 2-quart saucepan. Cook over medium heat
until mixture bubbles, stirring constantly. Continue cooking 30 seconds. Pour
into prepared pan, tilting to coat bottom. Carefully and evenly sprinkle with Rice Krispies.
3. Bake at 375° F for 11 minutes. Cool 5 minutes on wire rack. Drizzle with
chocolate and sprinkle with almonds. Let cool in pan on wire rack. Chill in
refrigerator until chocolate is hard. Break into bite-size pieces and store in
airtight container in refrigerator.