Candies with toffee and nuts
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 385, total fat 19 G., saturated fats G., proteins 6 G., carbohydrates 47 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 385, total fat 19 G., saturated fats G., proteins 6 G., carbohydrates 47 G., fiber G., cholesterol mg, sodium mg, sugar G.
This simple recipe makes incredibly delicious candies with just five ingredients. Try it and see for yourself! Who would have thought that saltine crackers would be the perfect base for crunchy toffee with brown sugar and chocolate? You can also spice up the dessert by adding other nuts or dried fruits, or decorating with swirls of white or milk chocolate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 50 saltine crackers
- 100 g butter
- 200 gr. brown sugar
- 350 g semi-sweet chocolate chips
- 1/2 cup salted peanuts, coarsely chopped
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Recipes with similar ingredients: crackers, brown sugar, chocolate chips (granules), semi-sweet chocolate, Peanut
Cooking the dish according to the recipe:
- Preheat oven to 350°F (170°C). Prepare a 28 x 43 cm baking pan by lining it with foil and spraying it with non-stick cooking spray.
- Place the crackers on a baking sheet in a single layer, leaving no empty space between them. If necessary, break them into pieces to close the gaps.
- Place the butter and brown sugar in a small saucepan over medium-high heat. Stir to melt the butter and bring the mixture to a rolling boil. Carefully pour the boiling mixture in an even layer over the crackers, covering as many as possible. If there are any gaps, don't worry—the toffee will set in the oven.
- Bake for 5 minutes, until the toffee begins to bubble. Carefully remove the baking sheet from the oven and let cool for 1 minute.
- Sprinkle the hot toffee with chocolate chips and let it sit for a minute to soften and melt. Then, using a knife or spatula, spread the melted chocolate into an even layer over the entire surface. While the chocolate is still soft, sprinkle it with chopped peanuts.
- Refrigerate for about 30 minutes to allow the toffee and chocolate to set. Then, break the "bark" into jagged pieces and enjoy! Store the candies in an airtight container for up to a week.
Recipe Chocolate Bark Candy with figs.
Author of the recipe - Elizabeth Labau is a food writer, pastry chef, and food photographer based in Salt Lake City, Utah.
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