A taste of Christmas

By Lydia Pankratz
Times-News correspondent

   Toffee is one of my favorite Christmas recipes. It’s a recipe my Grandma got from a friend many years ago and which has been a staple in our Christmas baking ever since. In fact, I can’t remember a Christmas without its caramel-ey, sweet and salty, chocolatey, crunchy goodness. Toffee is one of the only Christmas cookies we make more than once in December — it disappears quickly. If you try it, you will see why. I hope this recipe adds some joy to your Christmas celebrations.

Heath toffee crunch bars

• 1 sleeve of saltine crackers
• 2 sticks butter
• 1 cup brown sugar
• 1 12-ounce package of chocolate chips

Preheat oven to 400 degrees F. Lay saltines out on cookie sheet with lip on edges. Melt butter and sugar together and then boil for two minutes. Stir constantly. Pour mixture over saltines. Bake for 6 minutes. Remove from oven; sprinkle chocolate chips over hot toffee and spread after they melt. Chill completely in refrigerator or freezer. Break apart into pieces. You can store toffee at room temperature, in fridge or freezer. It depends on what texture you want — I like it best crunchy and cold, so I keep it in the freezer. Enjoy.

Lydia Pankratz is a home-schooled high school senior and a Teens & 20s writer.

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