"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mock Toffee Recipe

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This recipe for Mock Toffee, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsha & Tony Booth
Added: Tuesday, March 24, 2009


1 c finely chopped pecans or walnuts
2 sticks butter
1 c sugar
1 sleeve saltines (possible a few more depending on the size of the cookie sheet)
12 oz package semi sweet, milk chocolate or white chocolate chips (white chocolate is my favorite)

Preheat oven to 350 degrees
Arrange saltines on a 9x13 greased cookie sheet (I use PAM)
Boil butter and sugar for 3 min on top of the stove
Pour evenly over saltines
Bake in oven on 350 degrees for 15 minutes (do not over bake)
Remove pam and spread the chocolate chips over hot crackers.
Use a spatula to help spread and melt the chips.
Sprinkle finely chopped pecans or walnuts on top of chip mixture and press down gently.
Let cool completely.
Lift corner of bark and break into small pieces and store in container or zip lock bag. Freezes well!

Personal Notes:
Personal Notes:
This is always a big hit and easy to do and keep on hand in the freezer.




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