Saturday, February 6, 2010
Toffee recipe from Down The Cereal Aisle
Down the Cereal is now available for purchase on my website. The cookbook is in memory of children who have died too soon. From the simple to the more complex, Down the Cereal Aisle holds tender food-related stories, recipes, poetry, and tips on how to cope with the loss of a child.
The recipe below is one I make a couple of times a year. With it comes a great memory in the actual cookbook. I'm only placing an abbreviated version of the entry here.
Teresa's Wonderful Toffee
15 graham crackers (2 1/2-inch squares)
1 cup of firmly packed brown sugar
1 cup butter or margarine
6 oz. pkg. milk or dark chocolate chips
1/4 cup chopped nuts
Heat oven to 400 degrees F.
Line a 13 by 9-inch pan with foil, oiled generously.
Arrange graham crackers in the pan. You might need to break the squares so that they all fit. In a saucepan melt the butter and sugar until the mixture boils. Pour this mixture on top of the graham crackers. Bake for 5 minutes and then remove from oven. Pour the chocolate over the top and spread it evenly. Add the chopped nuts by sprinkling them over the chocolate. Place in fridge for at least 30 minutes. Cut into bars or break into pieces.
Store in refrigerator. Makes 24 bars.
~ From page 70 of Down the Cereal Aisle
In memory of Teresa Wesley Hough, April 25, 1968--October 2, 1993