Toffee Cracker Cookies
Preheat oven to 400°F. Line a medium (about 9 × 13 inches) lipped cookie sheet or baking pan with parchment paper.
- Cook30 min
- Total30 min
- Serves12
- LevelEasy
Ingredients
- 4 to 5 ounces (about 25 crackers) gluten-free
- ½ cup non dairy margarine
- ½ cup Brown Sugar
- 1 cup semi-sweet non dairy chocolate chips
- ½ cup sliced toasted almonds or pecans
Method
- Preheat oven to 400°F. Line a medium (about 9 × 13 inches) lipped cookie sheet or baking pan with parchment paper.
- Arrange the crackers on the parchment, as best as you can, in a single layer. Small gaps in between are fine.
- In a 2-quart saucepan, bring together the margarine and brown sugar over medium heat. Stir often, and bring to a boil. Once it hits a boil, let cook for 3 minutes, without stirring. Carefully and strategically pour the hot candy syrup over the crackers to cover. Bake for 5 minutes. Immediately remove from the oven and sprinkle the chocolate chips to cover. Let set for about 4 minutes, and then spread the chocolate to evenly cover the candy. Sprinkle with the almonds. Let rest for 1 hour in a cool place. Freeze briefly until candy has hardened and then cut into squares. Store in airtight container for up to 1 week.
