Almond Toffee Cracker Cookies Food

ALMOND TOFFEE CRACKER COOKIES

Steps:

• 1. Spread crackers touching each other in a single layer on a rimmed baking sheet. OK to break some in order to completely fill the baking sheet.
• 2. Melt butter and sugar together in saucepan on medium-high heat until mixture comes to a full-rolling boil. Lower heat to medium and continue to cook for 3 more minutes, stirring occasionally.
• 3. Remove from heat and stir in vanilla. Stir in almonds. Pour mixture evenly over crackers. Caramel will even out completely as it bakes. Bake at 350 for about 7-8 minutes or until it looks "dry". Check often to make sure that the crackers on the edges don't burn. Cool and break apart.

TOFFEE CRUNCH GRAHAMS

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. , Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely.

SWEET CLUB CRACKER SNACKS

Steps:

• Arrange single layer of Club Crackers on a cookie sheet with sides.
• In saucepan, melt butter, add sugar and boil for two minutes; add the vanilla and stir. Pour immediately over crackers and sprinkle with sliced almonds.
• Bake in the oven for 10-12 minutes at 350 degrees or until lightly browned.
• Cool, break apart crackers carefully and arrange on serving platter.48.

SALTINE TOFFEE COOKIES

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Line cookie sheet with saltine crackers in single layer.
• In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
• Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

SWEET ALMOND CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the crackers in a single layer on a rimmed baking sheet so that the baking sheet is completely covered with a solid layer of crackers. Set aside.
• In a medium saucepan, melt the butter with the brown sugar and vanilla. Bring to a gentle boil over medium heat and boil until it starts to thicken, 1 to 2 minutes. Immediately pour the mixture over the crackers in an even layer. Use an offset spatula to spread the mixture all over the crackers. Bake for 5 minutes. Sprinkle the almonds all over, then let cool completely.
• When cool, break apart for a great snack.

SALTINE TOFFEE COOKIES

Steps:

• Heat oven to 350°F.
• Line a cookie sheet with foil.
• Arrange crackers snugly in a single layer, filling the sheet completely, about 40 crackers.
• In a saucepan, melt the butter over medium-low heat.
• Add the brown sugar and mix well.
• Pour the butter mixture evenly over crackers, spreading as necessary.
• Bake 8-10 minutes, or until the butter is bubbly.
• Remove the sheet from the oven and sprinkle chocolate chips over the crackers.
• When the chips have softened, spread them over the crackers with a knife.
• Sprinkle immediately with the nuts.
• Let the cookies cool 5-10 minutes before cutting between the individual cookies with a spatula.
• Remove them to a plate, keeping them in a single layer.
• If you don't remove them while they are still warm, they will stick to the foil.

SODA CRACKER TOFFEE

Steps:

• Line a jelly roll pan with aluminum foil and spray with vegetable oil spray.
• Place crackers in a single layer, (4 wide x5 deep), close together.
• Put butter and brown sugar in sauce pan and bring to boil.
• Boil for 3 minutes.
• Pour sugar mixture over crackers and spread evenly.
• Place in 350 degree oven for 5 minutes.
• Scoop toffee that has boiled off crackers back on crackers so that crackers are completely covered.
• Remove from oven and sprinkle chocolate chips over mixture. Spread chocolate to cover toffee as it melts.
• Sprinkle with nuts.
• Cut into squares while still warm.
• Number of servings depending on cut size of candy.

TOFFEE ALMOND SANDIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits. , Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 12-14 minutes or until lightly browned.

FOOL'S TOFFEE

Steps:

• Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
• Place the saltines side by side but not over lapping each other.
• In a sauce pan melt the 2 sticks of butter and add the cup of brown sugar bring to a slow boil stirring constantly for about 3 minutes.
• Immediately pour over the crackers try to coat as evenly as possible.
• Bake in the oven at 350°F for 12-14 minutes immediately remove from oven and pour the entire bag or morsels over the toffee and spread evenly with a spatula. Sprinkle the chopped nuts over the candy and press down lightly.
• Refrigerate till cool (at least an hour) then remove and break into pieces and serve!

SALTED TOFFEE-CHOCOLATE SQUARES

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
• In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)