Today: Foolproof Recipes -- Fool's Toffee

THE FOLLOWING RECIPE IS FROM "CREME DE COLORADO COOKBOOK" FROM THE JUNIOR LEAGUE OF DENVER. Fool's Toffee About 48 pieces; approximate preparation time 10 minutes 36 (2-by-2-inch) saltine crackers

1 cup butter

1 cup packed dark brown sugar

12 ounces milk chocolate chips

1/2 cup chopped pecans or walnuts

1. Line a 10-by-15-inch jelly roll pan with aluminum foil and butter lightly. Place a single layer of saltines close together on top of the foil.

2. Combine the butter and brown sugar in a medium saucepan and place over medium heat. Stir until the sugar has melted. Bring to a boil and continue to boil, stirring often, 4 minutes.

3. Pour the butter-sugar mixture over the crackers, spreading evenly. (The mixture does not need to spread all the way to the edges.) Bake in a preheated 375-degree oven 5 minutes.

4. Remove from the oven and sprinkle with the chocolate chips. Let soften for a minute and spread evenly over the toffee layer with a small spatula. Sprinkle with the nuts.

5. Cool in refrigeration until completely set up. Break into pieces and store in an airtight container in refrigeration.

Data per piece Calories 337 Protein 3g Fat 30g Carbohydrates 18g Sodium 71mg Saturated fat 6g Monounsaturated fat 17g Polyunsaturated fat 6g Cholesterol 12mg