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Ghirardelli(R) Chocolate Saltine Toffee
December 21, 2009

It's so funny to make toffee on saltines, but it works! My pan only held 54 crackers, and I used a whole 11.5oz bag of chips (don't think 5 oz would be nearly enough). I've seen the other recipes that call for baking the toffee, but I trust my thermometer more, and this turned out just perfect. TRY IT!! Update in review: Just made a half batch, couldn't stand it anymore, had to have it! One tip, for those who have problems making the almonds stick: toast them on the stove and keep warm until you need them. That way, the heat from the almonds will help melt them into the chocolate. (also a good thing to do when you're making peanut brittle!). Since I have discovered how wonderful sweet and savory are together, I also sprinkled kosher salt on top...elevates this treat to a new level!

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