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Toffee Crunch


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  • 1/2 cup butter
  • 2/3 cup firmly packed brown sugar
  • 2 cups rice krispies cereal
  • 1/2 cup semi sweet chocolate morsels, melted
  • 1/4 cup toasted, chopped almonds



Step 1

Line bottom and 1 inch up sides of 13x9x2 inch baking pan with heavy foil. Set aside.

Place butter and sugar in a pan. Cook over medium heat until mixture bubbles, stirring constantly. Continue cooking 30 seconds. Pour into prepared pan, tilting to coat the bottom. Carefully and evenly sprinkle with cereal.

Bake at 375* for 11 minutes. Cool 5 minutes on wire rack. Drizzle with chocolate and sprinkle with almonds. Let cool in pan on wire rack. Chill in refrigerator until chocolate is hard. Break into bite sized pieces and store in airtight container in refrigerator.

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