I was looking for something to make with some bittersweet chocolate chips I had in my pantry. This recipe from Ghirardelli piqued my interest.
Yield: 16 servings
1 cup 60% Cacao Bittersweet Chocolate Chips
2 cups unsalted butter, cut into pieces
5 ounces sliced almonds, toasted
6 1/2 ounces (appox. 60) saltine crackers
2 cups granulated sugar
2 tablespoons corn syrup
- In a half sheet pan lined with parchment paper, lay out saltine crackers, salt side down, in a single layer. Set aside.
- In a medium-size sauce pot, combine sugar, butter and corn syrup. Place over medium heat until butter melts, stirring continuously. Increase to high heat and cook until mixture registers 350°F on a candy thermometer, stirring occasionally. Remove from heat and carefully pour mixture over saltines, spreading evenly.
- Let sit a few minutes and then sprinkle chocolate over toffee. Once chocolate melts, spread in an even layer over toffee. Sprinkle sliced almonds on top. Freeze until chocolate sets. Once the chocolate is set, break into pieces.