Baking Banquet: EASY BUTTERSCOTCH (OR PEANUT BUTTER) TOFFEE

Ingredients:

2 cups sliced almonds

1 cup semisweet chocolate pieces

1 cup milk chocolate pieces

1/3 cup white baking pieces

¼ cup butterscotch chips (or peanut butter chips for peanut butter toffee)

4 tablespoons malted milk powder

1 ¼ cups butter

1 ¼ cups sugar

4 tablespoons water

Directions:

1.Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. In a bowl combine sliced almonds, semisweet and milk chocolate pieces, butterscotch and white baking pieces. Sprinkle half of the nut/chocolate piece mixture over the bottom of prepared baking pan. Sprinkle malted milk powder over mixture in pan.

2.In a 2-quart heavy saucepan combine butter, sugar, and water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)

3.Remove from heat; remove thermometer. Pour mixture quickly over nuts and chocolate pieces in pan. Immediately sprinkle remaining nut/chocolate piece mixture over toffee. Cool about 1 hour before breaking into pieces. If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings).