aking sheet.
Combine sugar, butter, water and salt in heavy
Preheat oven to 375\u00b0.
Butter a 13 x 9-inch pan.
Arrange saltines in a single layer in bottom of pan.
Melt butter and sugar in medium pan over medium heat.
Boil for 3 minutes, stirring occasionally.
Pour over crackers; spread evenly.
Bake for 5 minutes.
If crackers shift, rearrange with fork.
Cool in pan on rack for 10 minutes, or until top is set.
Sprinkle chocolate morsels on top.
When soft, spread out.
Sprinkle nuts over chocolate.
Cool; cut into squares.
Preheat oven to 375\u00b0.
Butter a 13 x 9-inch baking pan. Arrange saltines right side up in a single layer on bottom of pan. Melt butter and sugar in medium-sized saucepan over medium heat. Bring to a boil; boil 3 minutes, stirring occasionally.
Remove from heat.
Stir in vanilla.
Pour over crackers and spread evenly with spatula.
Bake for 5 minutes (if crackers shift, rearrange with fork).
e 2 teaspoons of the butter. Line each with parchment paper
br>Add 4 ounces of butter; stir
well.
Cook
r parchment paper.
Melt butter over medium heat in a
Butter a 10 x 15-inch baking sheet.
Combine sugar, butter and salt in a saucepan.
Place over medium heat and bring to a boil, stirring, until sugar dissolves.
Continue boiling, shaking pan occasionally until thermometer reads 305\u00b0.
Remove from heat; stir in vanilla.
Pour onto sheet.
Let stand until cool and hard.
ven to 375\u00b0.
Butter a 13 x 9-inch
Preheat oven to 350 degrees F.
Sift together flour and baking soda.
Cream together butter, sugar, brown sugar, and vanilla.
Add eggs one at a time.
Add toffee pieces to mixture.
Mix creamed mixture and dry mixture together.
Use rounded tablespoon to measure dough.
Place dough at least 2 inches apart on baking sheet.
Bake for 10 to 12 minutes.
*If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.
ven to 375\u00b0.
Butter a 13x9 baking pan.
Lightly butter a large cookie sheet.
Sprinkle chopped almonds evenly in it and set aside.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
ixing bowl, cream together the butter, brown sugar, flavors, salt and
Preheat oven to 325 degrees F.
Beat sugar and butter in large mixer bowl until creamy; add egg yolk; beat well.
Beat in flour.
Press evenly on to bottom of un-greased 15 x 10-inch jelly-roll pan.
Bake for 22 to 25 minutes or until lightly browned and center is still slightly soft and sprinkle with morsels.
Let stand for 3 minutes or until morsels are shiny; spread evenly.
Sprinkle with toffee chips.
Cool for 1 hour; cut into bars with sharp knife while slightly warm.
r two knives,cut in butter until mixture resembles coarse crumbs
Put all ingredients except butter and vanilla into saucepan and boil until it forms a firm ball in water.
Add vanilla and butter.
Pour into buttered pan and mark into squares while warm.
ates soak, cream the softened butter and sugar with a mixer
Place the butter, water, and vinegar into a heavy bottomed suacepan, heat gently until the butter has melted.
Add the sugar and molasses and allow to dissolve (takes about 20 minutes).
Boil the mixture to a temp.
of 280 degrees on a candy thermometer.
Remove from the heat, allow bubbling to decrease.
Pour the mixture into a well greased 8 inch square pan.
When mixture has cooled, score surface into small squares with an oiled knife.
When cold break into squares, wrap in cellophane and store in an airtight container.
Combine butter, sugar, water and salt in saucepan.
Cook over low heat stirring constantly until it boils.
Cook without stirring to 236 degrees (soft ball).
Add almonds, and continue cooking to 290 degrees (hard crack), stirring constantly.
Remove from heat. Mixture changes to deep caramel color.
Stir in soda.
Turn out onto greased baking sheet.
Spread to 1/4-inch thickness. Immediately spread with chocolate, spread chocolate over candy as it melts.
Sprinkle with chopped pecans.
Cool, break into pieces.
ith parchment or waxed paper. Butter paper.
Sprinkle 3/4