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Pittsburgh Toffee Recipe

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This recipe for Pittsburgh Toffee, by , is from The Jones Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Manda Hegseth
Added: Thursday, September 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 jacket of saltine crackers
1 c. sugar
1 c. butter, not margarine
1 pkg. (12-oz) chocolate chips

Directions:
Directions:
Preheat oven to 350. Take a cookie sheet and line it with tin foil and grease it slightly. Lay saltines in rows on sheet, all touching. Melt butter and add sugar, stirring constantly. Once the mixture boils for 1 minute, take off heat and pour and spread on crackers. It should be a well mixed, thickened sauce. Straighten crackers if they get out of line. Bake in oven for 10 minutes, or until the mixture has bubbled up, turned light tan, and saturated the crackers sufficiently. Take out and let it somewhat solidify, at least enough so you can sprinkle the chocolate chips on top and spread. Cool. Cut or break apart like brittle.

 

 

 

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