Preheat oven to 400 degrees F.
On a foil lined jelly roll pan, or another pan with a lip, lay out saltines end to end.
Melt together butter and brown sugar.
Boil for 3 minutes without stirring.
Pour melted mixture over crackers.
Bake for 7 minutes.
Sprinkle chocolate over crackers while still hot, spreading chocolate as it melts.
Top with your choice of toppings, nuts, coconut, candies, etc.
Allow to cool completely before breaking into squares.
ayer.
Bring real butter, brown sugar, and extract to a boil
egrees (F).
Combine flour, brown sugar, and butter in a large
Preheat oven to 375\u00b0F Separate dough and press into a 15 x 10 pan making sure that the perferations are gently pressed together.
In a saucepan combine brown sugar and butter and bring to a boil, stirring frequently. Boil one minute. Spread over dough and sprinkle with nuts.
Bake for 14 - 18 minutes until golden brown.
Remove pan from oven and immediately sprinkle with chocolate and toffee chips. Swirl chips as they melt.
Cool and cut into bars.
Stir brown sugar and 2 tablespoons water in
edium saucepan, combine butter and brown sugar and cook until mixture reaches
eel potatoes ( its very very easy after cooking).
If using
lender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend
owl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let
crackers touching. Boil butter and brown sugar together for 3 minutes, stirring
Line jelly roll pan with aluminum foil.
Place saltine crackers in single layer until pan is full.
Combine brown sugar and butter; microwave 4 minutes on High.
Stir thoroughly and pour over crackers.
Bake at 350\u00b0 for 20 minutes.
Remove from oven and cover with chocolate chips.
As chips melt, spread with spatula and sprinkle with chopped pecans.
Chill for 30 minutes. Break into small bite size pieces.
Line jelly roll pan with saltines.
Bring brown sugar and butter to a boil.
Pour over saltines.
Bake in 375\u00b0 to 400\u00b0 oven for 7 to 9 minutes.
Sprinkle chips over hot candy.
Spread when melted.
Freeze 30 minutes.
Break like peanut brittle.
Preheat oven to 400 degrees F (200 degrees C).
In a small saucepan over medium-high heat melt butter with brown sugar; bring to a boil and remove from heat.
Arrange crackers (salt side up) on a jelly roll pan. Pour butter mixture over crackers.
Bake in preheated oven for 5 minutes.
Remove from oven and sprinkle chocolate chips over crackers. Bake for another 5 minutes.
Place saltine crackers side-by-side on bottom of a jelly roll pan.
Boil 1/3 cup butter and 1 cup brown sugar for 3 minutes. Pour boiled mixture over crackers.
Bake at 375\u00b0 for 4 minutes. Remove from oven.
Sprinkle with chocolate bar pieces (spread evenly).
Sprinkle with 1/2 cup nuts.
Let cool.
Break into appropriate size pieces.
In a large bowl beat butter until fluffy.
Beat in brown sugar; add egg yolk.
Beat in flour and then vanilla.
Spread evenly (as possible) onto greased cookie sheet and bake at 325\u00b0 for 25 minutes.
Shut off oven and remove tray to sprinkle chips evenly over surface.
Return to off oven for at least 5 minutes, then spread smooth chocolate.
Sprinkle top with nuts.
Allow to cool, then score top with knife and refrigerate for 2 hours.
Break into bars.
Heat oven to 400\u00b0.
Line a 13 x 9-inch pan with foil.
Grease foil with butter. Arrange crackers in prepared pan so that entire bottom is covered.
In medium saucepan, combine brown sugar and butter. Bring to a boil. Remove from heat.
Pour over crackers. Bake at 400\u00b0 for 5 minutes. Remove from oven.
Immediately sprinkle with chocolate chips.
When chips are soft, spread over top.
Sprinkle with nuts. Chill about 30 minutes until chocolate is set.
Cut into bars or small pieces. Store in refrigerator.
Line jelly roll pan with foil; butter well.
Arrange 35 saltines in single layer in bottom of pan.
In saucepan, bring to a boil the oleo and brown sugar.
Boil 4 minutes, stirring constantly.
Pour over crackers immediately; spread smoothly. Bake 5 minutes in 350\u00b0 to 400\u00b0 oven.
Sprinkle with chocolate chips.
When chips are soft, spread evenly and allow to cool. Break into pieces and serve.
In medium saucepan, combine brown sugar and butter; bring to a
ntil just combined. Stir in toffee chips and pecans. Spoon batter
old water.
Dissolve the sugar, stirring constantly with a wooden