Saltine Candy Toffee Food

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.

SALTINE CANDY / TOFFEE

Steps:

• Line jelly roll pan with foil and spray with non-stick spray.
• Lay crackers out flat on foil.
• Melt sugar and butter until foamy (3 minutes).
• Pour over crackers and spread to coat.
• Bake 10 minutes in 350ºF oven.
• Remove from oven.
• While hot, sprinkle with chocolate chips, let soften and melt, then spread.
• Sprinkle with nuts.
• Let cool.
• Refrigerate until hardened.
• Break into pieces like peanut brittle.
• Serves one, hee hee, two if you share!

CHOCOLATE-ALMOND SALTINE TOFFEE

Steps:

• Preheat the oven to 350°. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
• Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
• In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
• Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
• Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

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.***.

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.

SALTINE TOFFEE BARK

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 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 toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.

SALTINE TOFFEE BARS

Steps:

• Line cookie sheet with tin foil and lay saltines touching in a single layer. (If there is excess room on the cookie sheet, fold up the foil so the crackers stay close together and the butter doesn't seep away from the crackers.)
• Combine sugar and melted butter (the sugar will not dissolve). Evenly distribute mixture, being sure to cover all the crackers with some butter and sugar.
• Bake for 10-15 minutes at 350 degrees. While baking, the butter will start to look frothy and bubbly. Be sure to remove from oven as soon as butter turns a light golden brown.
• Once removed from the oven, push crackers together as they may of moved or overlapped while baking. Immediately sprinkle with peanut butter and chocolate morsels. Let sit a few minutes to melt then use a spatula to spread it over all the crackers.
• Top with pecans (pressing them with your hands into the chocolate will help them stick a little better) then cool in the refrigerator. Break into bite size pieces and store in a closed container.

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.

CHOCOLATE CRACK -- SALTINE TOFFEE SQUARES

Steps:

• Preheat oven to 375°.
• Line a jelly roll pan with foil. Coat with nonstick spray.
• Cover the bottom of the pan with a single layer of saltine crackers.
• Melt butter and sugar over med-low heat. Whisk until butter melted and mixture begins to boil. Boil for 3 minutes, whisking constantly. All the sugar granules should be melted.
• Carefully pour over the crackers.
• Bake for 5-6 minutes until bubbly. The crackers may bubble & lift off the bottom of the baking sheet, don't worry!
• Remove from oven and sprinkle with chocolate chips. Let rest for a couple minutes until choc chips begin to get glossy and soft.
• Spread the chocolate over the toffee, sprinkle with nuts, pressing the nuts into the warm toffee.
• Cool completely. *Best results when cooled in in the fridge.
• Cut or break into pieces.

SALTINE TOFFEE

Steps:

• Place crackers in a single layer in a foil-lined 15-in X 10-in X 1-in baking pan.
• In a saucepan, bring butter and sugar to a boil.
• Reduce heat and simmer uncovered for 5 or 6 minutes or until mixture is thickened and sugar is completely dissolved.
• Spread over crackers.
• Bake at 350 degrees 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.
• Melt white chocolate and shortening.
• Drizzle over toffee.
• Chill for 15-20 minutes or until set.
• Break into pieces.
• Store in the refrigerator.