Easy Cracker Candy Food

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.

CRACKER CANDY RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C) degrees.
• Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling - then boil for 3 minutes (set timer).
• Pour over crackers, spread evenly working quickly.
• Put sheet into oven - bake for 5 minutes.
• Remove - pour chocolate chips over top - place a sheet of foil over and let melt for 3 minutes.
• Spread melted chocolate over the top evenly. Add nuts to top - replace foil and refrigerate until set. (Can be frozen.)
• Break up into pieces.
• Nutrition Calories: 2589 Fat: 229 grams Carbs: 142 grams Fiber: 0 grams Sugars: 137 grams Protein: 2 grams
• Enjoy!

EASY CRACKER CANDY

Steps:

• Preheat oven to 400°F.
• Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray).
• Combine the butter and brown sugar in saucepan.
• Bring to a boil, stirring constantly.
• Cook for 3 minutes.
• Pour the mixture over the crackers.
• Bake 5 minutes.
• Sprinkle the chocolate chips over the baked crackers.
• Let stand 5 minutes then spread the melted chocolate over the top.
• Sprinkle with nuts if desired.
• Chill in the refrigerator until set.
• Invert onto a flat surface; remove the foil and break into pieces.
• Store, covered in an airtight container in refrigerator.
• Note: You can skip the chocolate chips- it's still delicious.

GRAHAM CRACKER CANDY

Steps:

• Boil butter and sugar for three minutes.
• Spread graham crackers in cookie sheet lined with aluminum foil.
• Pour butter and sugar mixture over graham crackers.
• Top with chopped nuts.
• Bake at 350 degrees for 8 to 10 minutes.
• One box of graham crackers makes 2 batches.

20 EASY CHOCOLATE CANDIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chocolate candy in 30 minutes or less!

SALTINE CRACKER TOFFEE

Steps:

• Preheat oven to 350 F.
• Line a jelly roll pan with foil. Spray with a non-stick cooking spray.
• Fill the bottom of the cookie sheet with crackers. Set the pan aside.
• In a sauce pan melt the butter over low-medium heat. Add brown sugar once butter is completely melted and stir to combine. Bring to a boil and continue boiling for 3 minutes.
• Immediately remove from heat and pour bubbly mixture over crackers covering the crackers completely.
• Place pan in the oven for 4-5 minutes, or just until edges of brown sugar mixture gets bubbly.
• Remove pan from oven and immediately and sprinkle the chocolate chips on top of the crackers.
• Allow the crackers to sit for 5 minutes to melt the chocolate. Then use a spatula to spread the melted chocolate over the cracker layer.
• Sprinkle chopped pecans or your favorite topping over the melted chocolate (optional).
• Place the pan in the refrigerator to allow the toffee to harden.
• Then remove the toffee from the pan and break it apart. Enjoy!

EASY SALTINE CRACKER TOFFEE

Steps:

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment paper leaving a bit of overhang and line the sheet with saltines.
• In a small saucepan, melt the butter and then add the light brown sugar stirring to combine. Bring the mixture to a boil and continue boiling for approximately 3 minutes or until the mixture is deep caramel in color. Pour the boiling mixture (please be careful!) onto the saltines and spread to cover evenly.
• Bake the saltines in a 400 degree oven for 5 minutes. Remove from the oven and sprinkle chocolate chips over the saltines.
• Let the toffee sit for a few minutes to allow the chocolate to melt and then spread evenly over the toffee using an offset spatula or a butter knife. Sprinkle the chopped pecans on the chocolate and let cool completely.
• Once the toffee has cooled break apart into pieces and store in an airtight container.

SALTINE CRACKER CANDY WITH TOASTED PECANS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers., Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

CRACKER CANDY

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes.
• Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown.
• Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.

HOW TO MAKE CRACKER CANDY

Steps:

• Place crackers on a parchment-lined tray in a single layer.
• Melt brown sugar, syrup and butter and bring to a simmer. Bring to 300F / 149C degrees, then remove from heat, pour on top of the crackers, and spread it out evenly.
• Allow it to set up for 10 minutes, then melt chocolate chips and spread evenly over the caramel.
• Place in the fridge for at least 1 hour, then remove and cut into serving-size pieces.

CRACKER CANDY- SOOO EASY!

Steps:

• 1. Line a large cookie sheet with foil, place crackers side by side on top of foil.
• 2. Melt Butter, Margarine and Brown sugar in pot bring to boil for 3 min. Pour this mixture over crackers and spread to cover evenly. Bake this in the oven 400 for 5-7 min.
• 3. as soon as this comes out of the oven pour the bag of morsels over HOT crackers and spread around till melted. Once evenly spread sprinkle pecans on top. Chill in fridge for 1 hour then break into pieces.

CRACKER CANDY

Steps:

• Preheat oven to 400 degrees.
• Line a half sheet baking sheet (18" x 13") with aluminum foil and spray with cooking spray.
• Line baking sheet with soda crackers, salt side up with edges touching. Set aside.
• Over medium heat, while constantly stirring, bring butter and sugar to a gentle, yet constant, boil. Don't turn the heat too high or the mixture might separate. I like to use a whisk for stirring.
• Once the caramel mixture comes to a gentle, yet boil that doesn't stop when stirred, remove the whisk or spoon. Boil for exactly 3 minutes without stirring. The heat needs to as low as possible and still hot enough for the caramel mixture to boil. If you turn the heat too high it might burn.
• Remove caramel from heat and drizzle over crackers in prepared pan. Spread with the back of the spoon to cover crackers as much as possible. Don't worry if there are spots without any caramel covering them. It will work itself out in the oven.
• Bake for 5 minutes.
• After removing from the oven, sprinkle with chocolate chips. Let them sit for about 5 minutes. The heat from the candy will melt the chocolate chips as they sit.
• Spread chocolate chips with the back of a spoon. If desired sprinkle with chopped nuts.
• Cool completely. Break or cut into pieces.