Saltine Cracker Toffee With Chocolate Food

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.

BEST CHRISTMAS CRACK RECIPE

Steps:

• Preheat oven to 400 degrees. Line a 10x15 inch baking sheet with aluminum foil and spray with cooking spray.
• Place your saltine crackers in even rows and set aside.
• In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
• Pour. over the. saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
• Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve

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 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!

SALTINE CRACKER TOFFEE

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan or large rimmed cookie sheet with foil. Spray foil with cooking spray. Place saltine crackers in single layer in pan.
• In 1 1/2-quart saucepan, heat butter and brown sugar to boiling over medium heat. Continue boiling for 3 minutes. Immediately pour over saltines; spread to cover crackers completely.
• Bake 5 to 6 minutes or until crackers look all bubbly.
• Remove from oven; sprinkle chocolate chips over top. Let stand a minute or two to melt; spread evenly. Or, in microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until they can be stirred smooth; spread over crackers. Top with pecans.
• Cool completely on cooling rack, about 40 minutes. Refrigerate 15 to 20 minutes or until chocolate is firm. 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 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.

ADDICTING CHRISTMAS CRACK (SALTINE TOFFEE BARK)

Steps:

• CARAMEL: Position a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with a silicone mat or parchment paper, trust me, you don't want to skip this! Place the saltine cracker side by side, in a single layer on the baking sheet; set aside. Melt the butter and brown sugar together in a saucepan until the sugar dissolves, stirring as required until the caramel comes to a boil. Once it boils, don't stir it, just let it cook for 3 minutes. Carefully pour the caramel over the saltines and make sure all the crackers are covered in the caramel, using an offset spatula. Bake for 8 minutes.
• CHOCOLATE: Pull the baking sheet out of the oven and immediately top with the chocolate chips. Let the chocolate sit for a minute and heat through, then spread using an offset spatula. If all of the chocolate doesn't melt right away, pop the baking sheet back in the oven for roughly 1 minute or until the chocolate spreads easily.
• DECORATE: Top with chopped nuts and heath toffee bits. Melt the white chocolate in the microwave (see notes) and drizzle on top; sprinkle with Maldon sea salt if desired. Let cool for several minutes before placing it in the refrigerator to cool for at least 2 hours or pop it into the freezer for roughly 30 minutes if you want to have them ready to eat quicker!

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.

CHOCOLATE SALTINE CRACKERS

Steps:

• Preheat oven to 350 degrees F. Line a 9x13 cookie sheet with aluminum foil. Place the saltine crackers on the foil, single, not on top of each other. In a saucepan, melt together the butter and sugar. Pour the butter/sugar mixture onto the crackers. Place in the oven for 5 minutes. It will be bubbly when it comes out. Turn oven off. Pour the chocolate chips over the crackers. Place in the oven for about 1 minute to get the chips soft. Remove from oven and gently spread the chips, like icing. Sprinkle with nuts (if using). Place in the freezer for about 20 minutes. Break apart, like brittle. Store in an airtight container. Variation -- use a mixture of chocolate chips and peanut butter chips.

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 BACON SALTINE TOFFEE

Steps:

• Preheat oven to 400 degrees. Line a 9x13 baking dish with parchment paper, carefully folding the edges so you can easily lay the crackers flat.
• Line baking dish with crackers.
• In a medium saucepan, heat butter, brown sugar and maple syrup over medium heat, stirring frequently until fully combined and smooth. Do not boil. Pour over crackers, top with crumbled bacon.
• Bake for 10 minutes. Remove and allow to cool to room temperature.
• Melt both white chocolate and milk chocolate in plastic candy bags. Snip ends and drizzle over bacon. Place in the refrigerator until hardened. Remove parchment paper and cut into squares.
• If you've tried this recipe, come back and let us know how it was!

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!

CHOCOLATE SALTINE CRACKER TOFFEE

Steps:

• Combine the sugar and butter over medium heat, stirring constantly.
• Bring to a boil and allow to boil for 3 minutes without stirring.
• Line a cookie sheet with parchment paper and arrange the crackers into a single layer.
• Pour the hot sugar mixture over the crackers and bake for 5 minutes at 350 degrees F.
• Remove from the oven and quickly sprinkle with chocolate chips.
• Place back into the oven for 1 minute.
• Remove and use a spatula to spread the chocolate evenly.
• Place in the freezer to set for 1 hour.
• Break apart and enjoy.
• Store in an airtight container at room temperature or in the fridge for 10-14 days.

SALTINE CRACKER TOFFEE

Steps:

• Preheat the oven to 425 degrees.
• Line a 10x15" rimmed baking sheet with aluminum foil, and cover with a single layer of saltine crackers, 5 crackers wide by 8 crackers long.
• Combine the butter and brown sugar in a saucepan over medium heat to form the toffee. Stir constantly until the mixture reaches a temperature of 250-268 degrees (I highly recommend using a candy thermometer) or until the mixture runs off a spoon in thick, rope-like strands.
• Pour the toffee mixture over the saltine crackers, and spread it out evenly from edge to edge with a small offset spatula. Place the baking sheet back into the oven and bake for 3-5 minutes at 425 degrees until the toffee mixture is bubbly on top. Keep a close watch to ensure the mixture does not bubble over.
• Allow the toffee to cool for about 10 minutes. Then sprinkle the chocolate chips over the top and place the baking sheet back into the still warm oven for about 2 minutes to melt the chocolate.
• Spread the melted chocolate evenly from edge to edge. Then top as desired, and place the baking sheet into the refrigerator to cool.
• Break up the sheet of toffee into bite-sized pieces and enjoy!

CHOCOLATE SALTINE TOFFEE

Steps:

• Preheat oven to 350F. Line a 9 x 13 pan or similar with aluminum foil and spray it very well with cooking spray. Do not try to make this without using foil; you will hate yourself.
• Place saltine crackers in a single layer on the bottom of the pan. Some recipes suggest using a jelly roll pan which may allow for a slightly bigger batch, i.e. 40 crackers, but it's a bit too shallow for my comfort zone and didn't want any bubble-overs.
• In a saucepan on the stovetop, combine butter and sugar and bring to a boil while stirring constantly.
• Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened some. Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching. Stir mixture frequently while it simmers to avoid bubbling over or scorching. The taste of burnt butter and sugar is awful so don't burn it.
• After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.
• Pour mixture over the prepared pan with the saltine crackers.
• Bake in for 5- 7 minutes, or until toffee/liquid becomes bubbly.
• After removing the pan from the oven, let it rest for 3 to 5 minutes.
• Sprinkle on the chocolate chips and wait for 3 to 5 minutes, letting them soften and melt a bit, and then spread and smooth them into an even layer with a spatula. * (see note below)
• Let cool very well and if desired for expediting purposes, refrigerate or freeze until hardened. Break into pieces the size of your choice.
• Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 4 months.

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

Steps:

• Preheat oven to 375 degrees F and line a rimmed baking sheet or jelly roll pan with aluminum foil; coat with nonstick spray. Place saltine crackers in a single layer.
• In a small saucepan, combine butter and brown sugar over medium heat until butter is melted; bring to a boil. When it begins to bubble, cook for 3 minutes while stirring. (Mixture should be a deep caramel color.)
• Immediately (but gently) pour over saltines and spread to cover crackers completely.
• Transfer to the oven and bake for about 7-8 minutes.
• Remove from the oven and sprinkle chocolate chips evenly over the top.
• Let sit a couple of minutes to melt. (If your pan isn't hot enough you can return it to the oven for a minute.)
• Spread the melted chocolate evenly over the surface and sprinkle with the sliced almonds (or toppings of your choice.)
• Let stand until nearly set and then chill until firm, at least 2 hours.
• Break into pieces and try not to eat the entire pan by yourself!

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.

CHRISTMAS CRACK RECIPE

Steps:

• Preheat oven to 400 degrees. Line a 9x13 baking dish with parchment paper, carefully folding the edges so you can easily lay the crackers flat.
• Line baking dish with crackers. If using Ritz, the circles won't line up perfectly, so break a few into halves and do a second layer to cover holes. It doesn't need to look pretty.
• In a medium saucepan, heat butter and brown sugar over medium heat, stirring frequently until fully combined and smooth. Allow it to reach 285 degrees using a candy thermometer and then let is stay at this heat for 3-4 minutes.
• Remove from heat and whisk in vanilla. Mixture will spit a little, this is normal. Pour over crackers while hot. It will start to set immediately.
• Bake for 8 minutes. Remove and turn off oven.
• Sprinkle top with chocolate chips, then return to the warm oven (oven is off, but warm). Allow to sit in warm oven for 1-2 minutes or until chocolate starts to glisten slightly. Using an offset spatula to smooth it out.
• Using an offset spatula to smooth it out.
• Remove, sprinkle with fleur de sel, and allow to cool slightly before putting the fridge to set. This will take several hours before toffee is easily cut.
• Remove parchment paper and cut into squares.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

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.

EASY CRACKER TOFFEE

Steps:

• Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet. {It's actually a jelly-roll pan- a cookie sheet with sides. Sides are important!}
• In a saucepan combine the sugar and the butter. Bring to a full, rolling boil over medium-high heat, stirring occasionally. A full, rolling boil is one that doesn't let up once you stir it. Once it's really boiling, set your timer for 3 minutes and stop stirring.
• After 3 minutes, immediately pour over saltines. Do your best to pour some on each cracker, but don't worry about covering each one completely.
• Bake at 400 degrees F (205 degrees C) for 7 minutes. Once it's been in the oven for 2-3 minutes, it will start to bubble. This is when the candy will cover the crackers on its own. They'll also move around a bit, so you can see why it's important to have a bit of excess parchment paper up around the sides.
• Remove from oven and sprinkle chocolate chips over the top. Put back in the oven for 2 minutes. Remove from oven and let sit for 1-2 minutes.
• Spread melted chocolate over toffee and top with chopped nuts. Cool completely and cut into pieces. 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.

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.

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

Steps:

• Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper. Arrange saltine crackers in a single layer on the cookie sheet.
• In a medium saucepan, combine butter and brown sugar over medium high heat. Bring to a boil and cook, stirring constantly, for 4-5 minutes.
• Pour the butter mixture over the saltines.
• Bake for 5 minutes.
• Remove the crackers from the oven; sprinkle chocolate chips over top. Let the chocolate rest for a few minutes while it softens and melts on top of the hot crackers. Spread the melted chocolate in an even layer over the top. Sprinkle with chopped pecans, if desired.
• Let the pan cool for a few more minutes, then transfer to the refrigerator to cool and harden completely. Break into pieces and serve!

SALTINE CRACKER TOFFEE

Steps:

• In a saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes.
• Lay 40 saltine crackers out on a greased aluminum lined jelly roll pan. Pour the caramel mixture over the crackers, covering them evenly.
• Bake at 425 degrees for 4 to 5 minutes, or until just bubbly.
• Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers.
• Chill the entire pan in the fridge or freezer till chocolate is hard. Break up into pieces by hand creating variously sized and shaped pieces. Store in an airtight container.

SALTINE CRACKER TOFFEE CANDY

Steps:

• Preheat oven to 400º. Line a 18x13 baking sheet with aluminum foil and spray with non stick cooking spray. Lay 40 Saltine crackers out on baking sheet. They should fill the baking sheet perfectly.
• In a medium sized pot, heat butter and dark brown sugar over medium heat until melted. Then increase heat to high until mixture starts to simmer. Let mixture boil for exactly 3 minutes. At three minute mark, turn off heat and quickly spoon toffee mixture over each cracker.
• Carefully place sheet pan in oven and let cook for another 5 minutes. Mixture should be golden brown and bubbly when removed. Remove from oven, let cool for 1 minute then evenly top with one bag of chocolate chips. Let chocolate chips sit for 5 minutes, or until melted. Spread melted chocolate over top of crackers. Sprinkle with chopped pecans. Refrigerate until chilled and break into pieces.