Saltine Cracker Toffee Crust Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
• Crush saltine crackers either with your hands in a bowl or with a food processor. Add sugar and salt; mix. Mix in butter, followed by honey. Press crust into the prepared pie pan using a measuring cup.
• Bake in the preheated oven until golden and set, about 16 minutes. Remove from the oven and while crust is still fairly hot, use the measuring cup to re-form as crust will fall down while baking. Let cool before adding a filling of your choice.

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!

Steps:

• In medium bowl add crushed crackers, brown sugar. Mix with hands.
• Add melted margarine and vanilla. Mix well.
• Preheat oven 375*.
• Spray pam in the cooking pan or pie pan.
• Use non-stick pans if you have.
• Press in the bottom of 9 X 9 pan or 9 inch pie pan.
• Bake from 9 to 12 minutes. When the bottom of the crust starts to turn light brown, watch carefully, take out of oven when it is a medium brown. Cool.
• Note: If you want to reserve 1/4 cup cooked or cooked crust, it is nice sprinkled on top of any filling.
• I use my "I Can't Believe It is Butter" margarine spread.

Steps:

• Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.
• Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl.
• Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling.
• Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined.
• Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight.