I was excited to see this recipe because:
1. It reminded me of the yummy Red Neck Toffee Bars I made at Christmas
2. I actually HAVE that heart pan!!!
The people at work are going to LOVE this!!!
(this recipe isn't on our Atkins/South Beach Diet)... but I HAVE the pan, and the ingredients so I have to make it!!!
1 cup light brown sugar
1 cup butter, cubed
1 1/2 tsp. vanilla extract
1/2 cup each of chocolate chips (milk, dark, white, whatever you like)
heart pan by Wilton-it's the pan I have had for years and never made ANYTHING with it.
Preheat oven to 350 degrees. Put parchment paper squares on in pan, place saltines on top
To make the caramel mixture: Boil light brown sugar and butter for 5 minutes on stove top stirring constantly.
Remove from heat and add vanilla.
Ladle the caramel mixture over the saltine
Bake in the over for 5 minutes or until bubbly.
Sprinkle chocolate chips on top. Let it sit for 5 minutes then use a spoon to smooth out the chocolate
Add the crushed pistachios on top.
Pop in fridge for one hour to harden.
Remove from fridge and run a knife along the edges of the pan.