Soda Cracker Toffee Recipes

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 oven to 350 degrees F.
• Completely cover a baking sheet with salted soda crackers.
• In a saucepan, melt the butter and sugar. Pour melted mixture over the salted soda crackers, try to cover all of them. Bake crackers in 350 degree F. oven for exactly 10 minutes. Remove from oven after 10 minutes and pour chocolate chips over the crackers immediately. Let sit about 5 minutes, until chips have softened. Spread the softened chips completely over the crackers and sprinkle with whatever topping you like. Place in refrigerator until cool. Break into pieces and enjoy.

Steps:

• Try Chuck's homemade soda crackers and you'll never go back to the store-bought ones.
• In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.
• In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.
• Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.
• Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.)
• Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
• With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.
• Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.
• Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.
• Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.
• Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.

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:

• 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:

• Line a 15x10x1-in. baking pan with foil and coat with cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers. Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate. Cut into 1 in. squares while warm. Cool completely; remove candy from foil.

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.

Steps:

• Preheat oven to 400°F.
• Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray).
• Combine the butter and brown sugar in saucepan.
• Bring to a boil, stirring constantly.
• Cook for 3 minutes.
• Pour the mixture over the crackers.
• Bake 5 minutes.
• Sprinkle the chocolate chips over the baked crackers.
• Let stand 5 minutes then spread the melted chocolate over the top.
• Sprinkle with nuts if desired.
• Chill in the refrigerator until set.
• Invert onto a flat surface; remove the foil and break into pieces.
• Store, covered in an airtight container in refrigerator.
• Note: You can skip the chocolate chips- it's still delicious.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 10x15 inch cookie sheet with aluminum foil.
• Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.
• In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers.
• Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.
• Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.

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.

Steps:

• Set oven to 400°F.
• Line a 10 x 15-inch baking sheet with non-stick foil (or use parchment paper).
• Place each cracker in a single layer in the baking sheet (add on more if needed to cover the sheet).
• In a medium saucepan bring the butter and brown sugar to a boil over medium heat.
• When the mixture comes to a FULL boil, boil for 3 minutes (set timer for 3 minutes after mixture reaches a full boil) you may reduce the heat so that the mixture does not boil over the saucepan.
• Mix in vanilla (if using) then immediately pour the hot mixture over the top of the crackers.
• Bake in a 400°F oven for 5 minutes.
• Sprinkle the chocolate chips over the crackers, then spread using a back of a spoon to smooth out and cover.
• Sprinkle the nuts evenly over the top.
• Place in the refrigerator for about 3-4 hours or until set.
• Break into pieces and store in a covered container in the refrigerator.
• Delicious!

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!