Dandy candy: Toffee Crunch Bars are popular and a breeze to make

RECIPE FINDER

February 09, 2005|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Clara Schmidt from Rapid City, S.D., was looking for a recipe she had misplaced for soda-cracker candy that she says tastes a lot like English toffee but is made with crackers and is much simpler to make then real toffee.

Brenda Walker from Westminster sent in her recipe for Toffee Crunch Bars, which sounded exactly like what Schmidt was looking for.

She says that it is a favorite of her college-student daughter and her friends and that it ships very well.

This is a great recipe to have in your collection. It is a breeze to make and a treat to eat.

For a real toffee flavor, I definitely recommend using butter, not margarine, and adding the chopped nuts to the top. I opted to use almonds, which made it taste just like a Heath Bar candy.

Recipe requests

Vivian Borden of Santa Margarita, Calif., is looking for a recipe for spongecake, not to be confused with angel food cake, that has lots of "airy spongelike holes and is yolk-yellow in color."

Ann Millington from Palatine Bridge, N.Y., is looking for a pickle recipe made from overripe cucumbers. They are peeled, seeded and cut into chunks. She knows it calls for oil of cloves and oil of cinnamon.

If you are looking for a recipe or can answer a request for a recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. Names must accompany recipes to be published.

Toffee Crunch Bars

Makes 35 servings

1/4 pound of saltine crackers (approximately 35)

2 sticks ( 1/2 pound) butter or margarine

1 cup firmly packed brown sugar

12 ounces chocolate chips

chopped nuts (optional)

Line a 10-inch-by-15-inch jellyroll pan with aluminum foil. Butter the foil. This is very important. Cover the pan with a single layer of saltine crackers.

Heat butter and sugar. Boil for 3 minutes, stirring constantly. Pour hot mixture over crackers and bake at 400 degrees for 5 to 7 minutes. Remove from oven and, while still piping hot, cover with the chocolate chips and spread as quickly as the chocolate melts. You may add chopped nuts on top of the smoothed chocolate if desired. Cool slightly and finish cooling in the refrigerator. Break into pieces and store in the refrigerator or freezer.

Per serving: 135 calories; 1 gram protein; 8 grams fat, 5 grams saturated fat; 14 grams carbohydrate; 0 grams fiber; 16 milligrams cholesterol; 80 milligrams sodium

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