Preheat oven to 400\u00b0.
Layer saltines on foil-lined cookie sheet.
Boil butter and sugar for 3 minutes.
Pour over saltines and bake for 7 minutes.
(Watch carefully.)
Remove from oven and spread chocolate bits over top of saltines.
Don't let it cool and do it on open oven door so the syrup on the cracker is liquid hot. Cool in refrigerator.
Break into pieces before serving.
Melt butter, add sugar and boil 2 minutes.
Preheat oven to 350\u00b0.
Pour sugar mixture over saltines that have been placed on foil-lined jelly roll pan.
Do not stack saltines, place them side by side.
Bake 10 to 12 minutes.
Do not brown.
Remove from oven. Pour morsels over, they will melt.
Spread evenly.
Cool.
Crack into 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.
Line the pan with foil.
Spread a single layer of saltines to cover.
Dissolve sugar in butter.
Boil for exactly 3 minutes. Spread on saltines and bake in 400\u00b0 oven for 7 minutes.
Remove and sprinkle with chocolate chips.
When softened spread evenly to cover.
Sprinkle with walnuts and refrigerate.
When chilled, break into pieces.
nd remove the base.
Toffee Sauce; In a medium saucepan
Line cookie sheet with foil.
Put a layer of saltines (1/4 pound) on sheet.
Boil 2 sticks of butter with 1 cup of sugar for 3 minutes.
Pour over crackers.
Bake at 350\u00b0 for 10 to 15 minutes until golden brown.
Sprinkle a large package of milk chocolate chips on top.
Spread when melted.
Cut long way into strips. Chill.
Finish cutting crossways.
Line a cookie sheet with well buttered foil.
Place saltines, side to side, to cover.
Boil together the butter and brown sugar; pour over crackers.
Bake for 10 minutes at 350\u00b0.
Sprinkle with the chocolate chips; spread with spatula while hot.
They will melt.
You can also add chopped nuts or coconut on top of the chocolate.
Refrigerate for 3 hours.
Break into chunks when chilled.
Store in refrigerator.
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.
1. Bake tart shells until brown.
2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
3. Pour into shells & place a chocolate chip in the center of each tart.
4. Cool.
Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.
Line a 10 x 15-inch cookie sheet with foil.
Place saltines in a single layer (salt side up).
In saucepan, boil butter, sugar and vanilla for 3 minutes until bubbly and syrupy.
Pour over crackers.
Spread evenly.
Bake at 375\u00b0 for 5 minutes.
Remove and pour chocolate chips over crackers.
Let sit 2 minutes, then spread chocolate evenly.
Sprinkle with nuts.
Refrigerate until cold, then break up into squares.
n my almost maddening cookie recipe search. I guess I forgot
Place saltines in one layer on large cookie sheet.
Melt margarine and sugar in saucepan or microwave.
Stir to mix them; immediately pour over crackers, coating all.
Bake at 350\u00b0 for 10 minutes, until bubbly.
Turn off oven.
Remove from oven. Sprinkle chocolate chips.
Return to warm oven for 2 minutes to soften chips.
Spread with knife and sprinkle on nuts if desired. Cut before too cold or they break.
If this happens, pop back into oven for a coup more minutes.
Great!
Bring sugar and butter to a boil.
Cook and stir for 5 minutes.
Line cookie sheet with aluminum foil.
Pour over saltines (single layer, touching).
Bake at 350\u00b0 for 10 minutes. Remove from oven.
Pour chocolate morsels over and spread.
Place pan in freezer for 1 hour.
Break into pieces.
Store in refrigerator.
our over foil.
Put saltines over butter.
Melt 2
Line cookie sheet with aluminum foil.
Line foil with crackers close as you can.
Melt sugar and butter on stovetop; cook 1 minute to dissolve.
Pour over saltines.
Bake at 325 degrees for 15 minutes.
Sprinkle milk chocolate bits over warm crackers and smear after a couple minutes.
While chocolate is warm sprinkle on nuts. Let cool or place in freezer and break into pieces several hours later.
Boil butter and sugar for 3 minutes.
On a large cookie sheet, place saltines in a single layer.
Pour mixture over them.
Bake at 350\u00b0 for 10 minutes (watch carefully).
Spread chocolate chips over and spread them as they melt.
Chill.
Break into pieces.
il. Arrange one layer of saltines on the bottom of the
\tPreheat oven to 375 degrees. Line a sheet pan with foil. Arrange a single layer of saltines on foil.
\tIn a small saucepan add butter and sugar, bring to boil, stirring now and again.
\tRemove from heat and stir in baking soda. Pour over crackers and bake 6-8 minutes.
\tImmediately sprinkle chips over and spread with a spoon as it melts.
\tLet cool and break into chunks. Store at room temperature.
Melt butter in pan.
Add sugar.
Allow two ingredients to combine.
On jelly roll pan, (line with aluminum foil and spray with Pam) lay out saltines.
Pour butter mixture on top of saltines.
Bake for 10 minutes at 350\u00b0.
Sprinkle chocolate chips on top.
Smooth chips.
Refrigerate overnight.
Enjoy!
Place the licorice toffee sweets into a saucepan and