Here’s another family Christmas cookie recipe that The River Club wants to share with all the readers of our blog. It’s actually not a cookie recipe, it’s for something even better: Toffee Brittle!!!! Enjoy . . .
Double-Chip Toffee Brittle
2 cups butter (plus 1 tsp. to grease pan)
2 cups sugar
1 cup slivered almonds
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
Butter a 15 inch x 10 inch x 1 inch baking pan (jelly roll or half-sheet pan) with 1/2-1 tsp. of butter.
In a heavy saucepan over medium heat, bring sugar and 2 c. butter to a boil, stirring constantly. Cover and cook 2-3 minutes.
Uncover; add almonds. Cook and stir with a clean spoon until candy thermometer reads 300 degrees F. (hard crack stage) and mixture is golden brown. Pour into prepared pan (do not scrape sides of saucepan, it will crystalize!). Surface will be buttery. Cool for 1-2 minutes. Sprinkle with the milk chocolate chips, let stand 1-2 minutes to melt and spread chocolate over the top of the toffee. Optional: can sprinkle with about 1 cup of chopped walnuts or pecans if you want, press down gently with back of a spoon. Let cool for 10 minutes.
In microwave or heavy saucepan, melt semisweet chips, stir until smooth. Drizzle over nuts or top of chocolate covered toffee. Cover and refrigerate for 2 hours. Break into pieces.
Yields about 2-1/2 pounds.