Saltinetoffeecookies Recipes

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.

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.***.

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.

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
• In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)