Cracker Toffee Recipes

Steps:

• Grease bottom two 9x13-inch pans.
• Cover the bottom of the pan with a single layer of crackers.
• Boil butter and sugar.
• Remove from heat and add vanilla.
• Pour over crackers immediately.
• Bake at 350°F for 8-10 minutes or until lightly browned.
• Promptly remove from pan and separate.
• Drizzle with melted chocolate.
• (You can also top with nuts before baking).

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.

Steps:

• Preheat the oven to 400 degrees.
• Line a cookie sheet with aluminum foil. I spray it with non-stick cooking spray like Pam to help with the sticking, and of course you can always use more butter. Place the crackers side by side on the tray forming a large rectangle. This will make the caramel and chocolate easier to spread.
• Over high heat, combine the butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and cook for 3 minutes after boiling. Pour caramel mixture over crackers and spread evenly to the edges; I use an offset spatula for this.
• Bake for 5 minutes, pull out and sprinkle the chocolate chips evenly over the crackers. Bake for 3 minutes more, pull out and spread the softened chocolate chips evenly over the caramel.
• Change the oven setting to a high broil. Then sprinkle the pecans evenly over all and place back in the oven for up to a minute -- but you really have to stand by and watch since all broilers differ. Be careful or you will burn your nuts :).
• Chill in the freezer for 15 minutes or until set. Peel the foil away and break into pieces. Store in a covered, airtight container in the refrigerator.

Steps:

• Line a large lipped cookie sheet with foil.
• Place crackers end to end on cookie sheet.
• Combine other ingredients (except nuts) in saucepan and bring to a boil.
• Boil for 2 minutes.
• Pour over crackers.
• Sprinkle with chopped nuts.
• Bake at 350 degrees for 12-14 minutes.
• When cool, break apart.

Steps:

• Heat oven to 350°F.
• Arrange graham squares in single layer in 15x10x1-inch pan sprayed with cooking spray.
• Bring butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.
• Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chopped chocolate; bake 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.

Steps:

• Preheat oven to 400 degrees F.
• On a foil lined jelly roll pan, or another pan with a lip, lay out saltines end to end.
• Melt together butter and brown sugar.
• Boil for 3 minutes without stirring.
• Pour melted mixture over crackers.
• Bake for 7 minutes.
• Sprinkle chocolate over crackers while still hot, spreading chocolate as it melts.
• Top with your choice of toppings, nuts, coconut, candies, etc.
• Allow to cool completely before breaking into squares.

Steps:

• Melt butter in a small saucepan over medium heat, about 5 minutes. Add sugar and stir.
• Line a baking sheet with aluminum foil. Spread crackers on the prepared baking sheet. Pour the butter mixture over the top of the crackers. Sprinkle chocolate chips and almonds evenly on top.
• Freeze until the crackers are brittle enough to break apart, 30 to 45 minutes.

Steps:

• Line a cookie sheet with parchment paper. Arrange the saltines in a square on the lined cookie sheet and set aside.
• Put the butter, sugar, salt and 1/4 cup water in a large microwave-safe bowl but do not stir.
• Microwave on high until the mixture just begins to turn lightly golden, about 8 minutes. Continue to microwave in additional 30-second or 1-minute increments if needed to achieve the golden color.
• Carefully pour the cooked candy over the saltines on the cookie sheet. Let stand 1 minute. Sprinkle the chocolate chips over the hot toffee and let stand until the chips are shiny, 1 to 2 minutes. Use an offset spatula to spread the melted chips over the toffee. Sprinkle with sea salt, if using. Chill in the fridge until the chocolate is firm, about 20 minutes. Break the candy into bite-sized pieces.