Toffee Crunch Cookies


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These crunchy toffee cookies don't contain egg! Just a whole bunch of other yummy ingredients!

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  • 15 graham crackers
  • 1/2 C. almond slices or chopped nuts
  • 3/4 C. butter or margarine
  • 3/4 C. packed brown sugar
  • 1/4 tsp. almond extract
  • 1 C. chocolate chips

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Arrange crackers in bottom of well-buttered 9x13-inch pan. Sprinkle with nuts. Combine butter and brown sugar in saucepan. Boil hard for 3 minutes. Stir in extract. Pour carefully over crackers. Bake at 375 degrees for 10 minutes or until bubbly all over. Sprinkle with chips. When soft, spread to frost. Cut into small squares while warm or refrigerate and break into pieces when hard.

Serve with: White Chili

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