uttered parchment paper. Arange the saltine crackers on the baking sheet
ith a single layer of saltine crackers.
Melt butter and
Simple toffee made with ingredients you probably have in your pantry right now.
nd shortening.
Drizzle over toffee.
Chill for 15-20
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.
Cover cookie sheet with aluminum foil.
Arrange saltine crackers on cookie sheet.
Cook brown sugar and margarine over low heat for about 20 minutes or to hard crack.
Pour over saltines and bake 5 minutes at 400\u00b0.
Remove from oven and cover with chocolate chips and pecans, if desired.
Cool in refrigerator until hard and break into pieces.
Preheat oven to 350\u00b0.
Line cookie sheet with aluminum foil and cover entire pan with saltine squares.
Melt on stove the butter and sugar.
Pour mixture over crackers and bake approximately 15 minutes, until golden brown.
Remove from oven and sprinkle with chips.
Let melt and spread with a spatula. Cool, then break apart.
lended. Stir in the oats, toffee, and coconut (optional) with spoon
or 7 minutes.
While toffee is still hot and bubbly
Place the chocolate covered toffee bar and chocolate covered crispy
Brown meat along with bell pepper in large skillet.
Drain the cans beans (not the Ranch Style, hominy, and olives into a bowl and set aside.
Combine all the ingredients in a large crock pot and mix well.
Add only enough of the liquid drained from the beans, hominy and olives required to just cover the ingredients.
Cook on low setting for up to 8 hours (preffered) or high setting for 4 hours.
Garnish as appropriate. I like a little shredded cheese and some saltine crakers. Enjoy!
Arrange 40 saltine crackers on a non-stick foil in a jelly roll pan.
Melt butter and brown sugar in pan and boil 3 minutes.
Pour over crackers.
Bake at 350\u00b0F for 5 minutes.
Pour chocolate chips over and let stand 5 minutes to melt.
Spread around with knife and then sprinkle nuts and toffee bits over top and or raisins.
Garnish with colored sprinkles.
Place in refrigerator until hard.
Break into bite-size pieces.
ag or morsels over the toffee and spread evenly with a
b>toffee and stir with a wooden spoon to combine. (Do your best
east 2 hours.
Cut toffee into 1-inch squares or
heet. Line baking sheet with saltine crackers, edges touching.
In
Arrange apple slices over the toffee mixture, in whatever pattern is
nd remove the base.
Toffee Sauce; In a medium saucepan
Line
a
jellyroll
or
large,
sided cookie sheet with foil. Cover
the
bottom
of the pan with the saltines.
In a small saucepan,
melt butter with brown sugar, blending well. Bring the mixture
to a boil, stirring often.
Pour the sugar mixture evenly over the crackers.
Bake at 350\u00b0 for 5 minutes or so,
until
the toffee evens out.
Remove from the oven and sprinkle the chocolate
chips over top of the toffee.
As the chips melt, smooth the chocolate evenly over the toffee.
Note:
This is a wonderful cookie everyone will ask you for the recipe.
I guarantee it.