Old Fashioned Saltine Cracker Toffee Food

CRACKER TOFFEE RECIPE

Steps:

• Heat the oven to 325°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
• Arrange the crackers in a single layer on the pan.
• Cook the butter and brown sugar in a small saucepan over medium-low heat until melted and smooth, stirring slowly. When it begins to bubble, cook for 3 minutes while stirring
• Pour slowly and evenly over the crackers. The crackers might float a little, but that's fine, just move them back in place with the tip of a knife and make sure all of the crackers are covered in the sugar mixture.
• Bake 15 minutes. Remove from the oven and sprinkle chocolate morsels evenly over the top. Return to the oven until the chips begin to melt and lose their shape, about 1 minute. Spread the melted chocolate evenly over the surface and sprinkle with pecans.
• Let stand until nearly set and then chill until firm, at least 2 hours. Break into pieces. Store refrigerated in an airtight container.

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!

SALTINE CRACKER TOFFEE RECIPE

Steps:

• Preheat oven to 325°F. Line 9×13" jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers.
• Place butter in a medium-sized pot over low medium/low heat. Stir until butter is slightly melted, then add sugar. Once butter is melted, bring to a boil over medium-heat for 3 minutes, or until it thickens and sugar has dissolved. Stir constantly. You want the butter and sugar to be combined and turn an amber caramel color.
• After 3 minutes, remove pan from heat and pour evenly over the saltine crackers. Spread mixture with a knife. Place pan in oven and bake for 7-8 minutes or until lightly golden brown. Do not over bake. The mixture will spread evenly over the crackers as it bakes.
• Remove pan from oven and then take foil off of the pan. Allow the toffee to cool and then break pieces off of foil.

OLD-FASHIONED SALTINE CRACKER TOFFEE

Steps:

• Preheat oven to 400 degrees.
• Cover cookie sheet with foil and place a single layer of saltines on cookie sheet.
• Bring butter, sugar, and vanilla to a rolling boil for three minutes. Pour evenly over saltines. Gently spread to make even. Bake for 6 minutes or until bubbly.
• 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. Sprinkle with sliced almonds or your favorite nut, if desired.
• Freeze for one hour. Break into pieces. Can be stored in the fridge or left on counter.

SALTINE CRACKER COOKIES

Steps:

• Preheat oven to 400 degrees.
• Line cookie sheet with foil.
• Place 40 crackers in one layer on cookie sheet.
• In saucepan on low heat, combine butter and brown sugar.
• Heat until blended. Boil 3 minutes.
• Pour mixture evenly over crackers.
• Sprinkle cracker centers with chocolate chips.
• Place in oven until chips melt.
• Sprinkle with chopped nuts.
• Cut while warm.
• Store on wax paper.

OLD FASHIONED CRACKER CANDY

Steps:

• Combine sugar and evaporated milk in a medium saucepan and bring to a boil. (stir constantly to prevent scorching).
• Remove from heat; add peanut butter and vanilla. Mix well.
• Add crushed crackers and toss lightly to blend. Allow mixture to stand for 15 minutes.
• Drop mixture by small teaspoon onto waxed paper.
• Allow candies to firm before serving.

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.

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.