Leigh Ann is
making this delicious Dark Chocolate Almond Butter Toffee
1 1/4 Cups Butter, divided
35 Saltine Crackers, or 40
1 Cup Dark Brown Sugar
1 Can Sweetened Condensed Milk, 14 ounce
1 2/3 Cups Nestle Toll House Dark Chocolate Morsels, one bag
3/4 Cup Coarsely Chopped Almonds, dry toasted
Preheat oven to 425° 1 F. Line 15x10-inch sheet pan with nonstick foil.
Melt 1/4 cup butter. Pour into prepared sheet pan. Arrange crackers on top of butter,
breaking crackers to fit empty spaces.
Melt remaining butter in saucepan; add brown sugar. Bring to a boil, then reduce heat to
low, stirring occasionally, for 2 more minutes. Remove from heat; stir in sweetened
condensed milk. Pour mixture over crackers.
Bake for about 10 minutes, until mixture is bubbly and slightly darkened. Remove from
oven; cool for 1 minute.
Sprinkle chocolate on top of pan. Let stand for 5 minutes; until chocolate is shiny; spread
evenly. Sprinkle with chopped almonds and lightly press into chocolate. Cool for 20
minutes, then refrigerate for about 1/2 hour or until chocolate is set. Remove foil; break into