Chocolate Saltine Cracker Toffee Food

CHOCOLATE SALTINE TOFFEE (AKA CHRISTMAS CRACK)

Steps:

• Line an 11x17 baking sheet with the saltine crackers. Place in a single layer. Set aside
• Preheat oven to 350 degrees.
• In a saucepan over medium heat, mix together brown sugar and butter. Bring to a boil, stirring frequently. Boil for 3 minutes, not stirring.
• Pour mixture over the crackers. Quickly spread, so it covers all of the crackers.
• Place in the oven and bake for 7 minutes.
• Remove and sprinkle chocolate chips evenly over toffee. Place back in the oven (oven heat turned off), for 5 minutes.
• Remove from oven. Using an off set spatula spread the melted chocolate evenly over the toffee. Sprinkle immediately with sprinkles or M&M's.
• Let harden completely before slicing.
• Store in an air tight container.

SALTINE CRACKER TOFFEE WITH CHOCOLATE

Steps:

• Preheat the oven to 400 degrees.
• Line a sheet pan with aluminum foil and spray the foil with cooking spray.
• Lay the crackers (salt-side down) in a single layer until the sheet pan is filled.
• In a nonstick sauce pan melt the butter.
• Add the brown sugar and bring the butter and sugar mixture to a boil.
• Boil for 4-5 minutes until it lightens in color as it bubbles.
• Pour mixture carefully over the crackers.
• Move the pan to the oven and bake at 400 for 5 minutes.
• When the cracker toffee is bubbling, take the pan out of the oven.
• While the crackers are still hot sprinkle the chocolate chips over the top.
• Let the chocolate chips start to melt from the heat of the cracker toffee for a few minutes, then carefully spread the chocolate over the crackers until smooth and covers each cracker.
• *optional: Drizzle with bright white candy melts while the chocolate is still spreadable and drag a tooth pick through the candy melt drizzle to make a cool design on top.
• Let cool to room temperature, then chill in the refrigerator until chocolate solidifies about 20-30 minutes.
• When ready break the cracker toffee apart and move to another plate to serve. Enjoy!

SALTINE CRACKER TOFFEE WITH CHOCOLATE

Steps:

• Preheat the oven to 400°F. Line a rimmed baking sheet with heavy-duty aluminum foil and spray with nonstick spray.
• Lay the crackers (salt-side down) in a single layer until the sheet is covered.
• Melt the butter in a nonstick pan set over medium-low heat.
• Add the brown sugar and bring to a rolling boil.
• Boil for 4-5 minutes, until lighter in color of bubbly.
• Pour the butter/sugar mixture carefully over the crackers.
• Bake the toffee for 5 minutes.
• Let the toffee cool for 1-2 minutes, then sprinkle the chocolate chips on top.
• Let sit for a few minutes until the chocolate melts (you might need to put the pan in the oven for 30 seconds or so to warm the chocolate chips).
• Carefully spread the chocolate over the crackers until smooth and covers every cracker.
• Let cool to room temperature, then cool in the refrigerator until cold.
• Break the crackers into rough pieces.

SALTINE CRACKER TOFFEE

Steps:

• Pre-heat the oven to 325°F.
• Line a medium sized cookie sheet with aluminum foil and then spray it with non-stick cooking spray.
• Place the saltine crackers out on the cookie sheet until it's completely covered. (If you overlap the crackers, they'll be thicker in the end)
• Melt the butter and sugar over medium low heat. Then bring to a boil for 3 minutes, stirring constantly.
• Pour the bubbly mixture evenly over the saltine crackers. If you missed any big areas use a knife to spread it out, but it should settle evenly when it bakes.
• Bake it at 325°F for 8 minutes.
• Remove the cookie sheet from the oven and then sprinkle the chocolate chips evenly on top.
• Return the cookie sheet to the oven for another 1 to 2 minutes to help melt the chocolate chips.
• Use a spatula to spread the melted chocolate evenly.
• Decorate with sprinkles, M&M's or chopped pecans.
• Place in the freezer for 30 minutes.
• Break it apart, or use a sharp knife to cut it into squares.

SWEET AND SALTINES

Steps:

• Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

CHOCOLATE COVERED SALTINE CRACKERS

Steps:

• Arrange 40 saltine crackers on a non-stick foil in a jelly roll pan.
• Melt butter and brown sugar in pan and boil 3 minutes.
• Pour over crackers.
• Bake at 350°F for 5 minutes.
• Pour chocolate chips over and let stand 5 minutes to melt.
• Spread around with knife and then sprinkle nuts and toffee bits over top and or raisins.
• Garnish with colored sprinkles.
• Place in refrigerator until hard.
• Break into bite-size pieces.

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.

SALTINE TOFFEE

Steps:

• Place crackers in a single layer in a foil-lined 15x10x1-in. baking pan. In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers., Bake at 350° for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top. , In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over toffee. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator.

CHOCOLATE TOFFEE CANDY COOKIES (SALTINE CANDY)

Steps:

• Preheat oven to 400 degrees.
• Cover cookie sheet with a single layer of saltines.
• Boil butter, sugar, and vanilla for one minute. Pour evenly over saltines. If needed, gently spread to make even. Bake for 7 minutes.
• While toffee is still hot and bubbly, pour chocolate chips evenly on top of candy. When the chocolate chips begin to melt, gently spread chocolate over toffee. Freeze for one hour. Break into pieces and enjoy!
• ***I have sprinkled nuts and/or drizzled white chocolate over the top of this candy to make it even better, but the basic recipe is outstanding as well. You can also change the type of chocolate that you use in the chips. White chocolate chips and milk chocolate both work, but make the candy incredibly sweet.***.