Toffee Crunch

This is absolutely the best GF treat I’ve found! Everyone loves it!

I’ve made it a bit simpler than the original “English Toffee”:–3298/gluten-free-english-toffee.asp

100 grams rice crackers (or enough to completely cover the bottom of a cookie sheet)

1 cup butter (do not substitute)
1 cup brown sugar
1 cup chopped pecans or almonds
1 cup chocolate chips
1/2 cup butterscotch chips

Preheat oven to 400.
Line a cookie sheet with foil and arrange rice crackers to cover.

Melt butter. Add brown sugar and bring to a boil stirring frequently to prevent burning. Boil for 3 minutes. Let mixture cool for a minute before pouring over crackers making sure all the crackers are covered.

Sprinkle nuts and chips evenly over the toffee sauce.

Bake at 400 for 7 minutes. Allow to cool before placing in refigerator or freezer to harden. Peel the foil from the back and break into serving size pieces. Store in a cool place.


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