I bought a new camera recently and wanted to test it out with something fun. I’ve mentioned Sally Sampson’s new book, 100-Calorie Snack Cookbook, here before, and even though this recipe is one of Sally’s, it definitely doesn’t come from that book. I got the recipe from the equally fabulous The Bake Sale Cookbook, one of my go-to sources for impulse treats. I’m thrilled with the photos (and the new camera), and the recipe turned out fabulously. Here’s a little recap.
Making the candy is easy — butter, sugar, and water — the trick is to stir, a lot. Towards the end the mixture gets dark pretty quickly, so pay close attention until the color looks just right and you won’t need to bother with a candy thermometer.
You pour the candy into a baking pan, and it cools pretty fast, so be sure to put the chocolate chips on top while it’s still warm.
And then spread the chocolate once it starts to melt. YUM!
Then put some toasted, chopped nuts on top and let everything harden. Anybody can do this, as long as you have a little patience. Then again, chocolate and patience do not always go hand-in-hand. Trust me though, it’s worth the wait.