"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Toffee Break Up Recipe

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This recipe for Chocolate Toffee Break Up, by , is from Let's Eat Phillips' Style! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Phillips


1 package of Saltines (40)
lb. butter.
1 cup packed brown sugar.
12 oz of chocolate chips
1/2 cup chopped nuts.

Line cookie sheet with aluminum foil.
Preheat oven to 400
Lay a package of Saltines (40) side by side (no overlapping) on cookie sheet.
In a pot, melt lb. butter.
Add 1 cup packed brown sugar.
After it dissolves and comes to a rolling boil for 3 minutes, pour evenly over saltines.
Bake for 5 minutes.
Add 12 oz of chocolate chips over top, spread evenly and top with chopped nuts.
Refrigerate 2 hours.
Break into pieces. Store in airtight container.

Personal Notes:
Personal Notes:
Great if you need to bring a dessert and want a quick/easy finger food




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