2. Melt three-quarters of the chopped chocolate in the microwave, stirring every 30 seconds.
3. Stir in 1 tablespoon shortening and the remaining chocolate until smooth.
4. Spread thinly on a parchment-lined baking sheet
5. sprinkle with 1 cup mini marshmallows and 1/2 cup chopped peanuts. Let set; break apart.
Butter Pecan Toffee
Combine 1 stick butter, 3/4 cup sugar and 1 tablespoon corn syrup in a saucepan over medium heat
cook, stirring occasionally, until brown
(305 degrees F on a candy thermometer).
Arrange 20 tea biscuits side by side on a large buttered, foil-lined baking sheet
pour the sugar mixture on top and sprinkle with chopped toasted pecans. Chill until firm then break apart.
Chocolate-Almond Toffee
Make Butter Pecan Toffee
(1. Chop 1 pound semisweet chocolate
2. Melt three-quarters of the chopped chocolate in the microwave, stirring every 30 seconds.
3. Stir in 1 tablespoon shortening and the remaining chocolate until smooth.
4. Spread thinly on a parchment-lined baking sheet
5. sprinkle with 1 cup mini marshmallows and 1/2 cup chopped peanuts. Let set; break apart.
Combine 1 stick butter, 3/4 cup sugar and 1 tablespoon corn syrup in a saucepan over medium heat
cook, stirring occasionally, until brown
(305 degrees F on a candy thermometer).
Arrange 20 tea biscuits side by side on a large buttered, foil-lined baking sheet)
After pouring the sugar mixture over the biscuits immediately sprinkle with 3 ounces chopped bittersweet chocolate. Let melt, then spread. Top with toasted sliced almonds.
