Toffee Cookie Bites With Saltine Crackers Recipes

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 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:

• 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:

• Heat oven to 350°F.
• Line a cookie sheet with foil.
• Arrange crackers snugly in a single layer, filling the sheet completely, about 40 crackers.
• In a saucepan, melt the butter over medium-low heat.
• Add the brown sugar and mix well.
• Pour the butter mixture evenly over crackers, spreading as necessary.
• Bake 8-10 minutes, or until the butter is bubbly.
• Remove the sheet from the oven and sprinkle chocolate chips over the crackers.
• When the chips have softened, spread them over the crackers with a knife.
• Sprinkle immediately with the nuts.
• Let the cookies cool 5-10 minutes before cutting between the individual cookies with a spatula.
• Remove them to a plate, keeping them in a single layer.
• If you don't remove them while they are still warm, they will stick to the foil.

Steps:

• Cover bottom of a 13- x 9-inch aluminum foil-lined pan with crackers.
• Microwave butter and brown sugar in a microwave-safe glass bowl on HIGH for 3 to 4 minutes or until sugar dissolves, stirring occasionally.
• Pour butter mixture over crackers.
• Bake at 325° for 15 minutes or until bubbly.
• Remove from oven, and sprinkle with chocolate morsels, spreading as they melt.
• Sprinkle with pecans.
• Cover and chill at least 2 hours.
• Cut toffee into 1-inch squares or break into pieces, and store in an airtight container in refrigerator.

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 oven to 400 degrees.
• Line cookie sheet with foil.
• Place 40 crackers in one layer on cookie sheet.
• In saucepan on low heat, combine butter and brown sugar.
• Heat until blended. Boil 3 minutes.
• Pour mixture evenly over crackers.
• Sprinkle cracker centers with chocolate chips.
• Place in oven until chips melt.
• Sprinkle with chopped nuts.
• Cut while warm.
• Store on wax paper.