Sweet. Chocolatey. Crunch!

Oh, I'm so sorry to do this to you.  Do you want to take a minute to grab a napkin?  I wouldn't want drool to harm your keyboard in anyway or anything.  You know how sometimes you just think of one of your "oldie" recipes and decide to pull it back out.

I thought this might be a great "oldie" to pull out for Valentine's Day.  Have you identified the confection, yet?  It's Toffee Butter Crunch.  Would you like the recipe so you can make some for your sweetie?  If you don't already have it, I'll share (the recipe, that is, you're on your own for the finished goodies!):

Toffee Butter Crunch

Preheat oven to 350^o

Cook:  Two sticks of butter

1 cup dark brown sugar

Boil for 3 minutes.*

Line cookie sheet with foil (I use my jelly roll pan for the edges, lined with my Silpat®.):

Place saltine crackers in a single layer over the entire surface.

Pour mixture over crackers and spread evenly.

Bake up to 15 minutes.  (Mine is generally done in 12 min.)
Remove from oven.
Sprinkle chocolate chips (milk or semisweet) over cracker/toffee mixture.  When they have begun to melt, spread evenly over the surface.  Sprinkle with ground nuts or candy sprinkles.

Refrigerate till the chocolate hardens.
Break into pieces for serving.  (You will probably want to store this in your 'frig in an air-tight container.)

*Maintain a medium boil.  A hard boil will make your toffee taste scorched, too low of a boil and it won't harden properly.

Just.  Right.

My cute little native (Six-Foot Chick) was restless waiting for the photo shoot to end.  (Could you resist this face?)  How about you, are you feeling restless, yet???

How 'bout now?