Mix first five ingredients.
Pour on block of cream cheese. Serve with crackers.
Makes enough for 2 packages cream cheese.
jelly roll pan with foil. Coat with nonstick spray.
Cover
nch aluminum foil-lined pan with crackers.
Microwave butter and brown
5-inch jelly roll pan with foil. (You can also use
f a small cookie sheet with crackers, salt side up.
Place
oaf pan with plastic wrap. For the caramel, combine the toffee and
Preheat oven to 325\u00b0.
Spread a single layer of crackers on a buttered cookie sheet; set aside.
In a saucepan, heat butter and sugar until creamy and bubbly.
Pour butter mixture over crackers. Bake approximately 10 minutes or until mixture bubbles up.
Let cool.
Melt the chocolate chips.
Spread over cooled toffee. Sprinkle with nuts, if desired.
Let cool.
Cut into pieces.
Line bottom of a cookie sheet with crackers and set aside. Combine butter or margarine, sugar and nuts in a heavy saucepan. Cook on high heat until mixture comes to a boil.
Reduce heat. Cook, stirring constantly, for 5 minutes.
Pour evenly over crackers.
Place chocolate pieces in top of double boiler.
Melt over hot, not boiling, water.
Spread evenly over toffee mixture. Cool. Cut into bars.
Yields 2 1/2 dozen bars.
oil.
Line pan tightly with crackers broken into fourths.
In
Combine first 4 ingredients in a bowl; beat at medium speed of a mixer until smooth.
Add toffee bits and mix well.
Cover and chill.
Combine juice and apples in a bowl; toss well.
Drain apples; serve with dip.
Cover a cookie sheet with aluminum foil, then line with crackers.
Preheat oven
Heat oven to 350\u00b0.
Line jelly roll pan with aluminum foil. Layer pan with crackers (5 across by 7 down).
Melt butter, then add brown sugar.
Stir thoroughly and pour over crackers.
Bake for 20 minutes.
Remove from oven.
Pour bag of semi-sweet chocolate on top.
Let melt, then spread.
Sprinkle with pecans.
Refrigerate and cool 1/2 hour.
Remove foil; break into pieces.
In heavy saucepan, combine butter, sugar, water, and salt.
Cook to hard-crack stage (300\u00b0F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
Immediately pour into ungreased 13\"x9\" pan.
Cool until hard.
Melt chocolate over hot, but not boiling water.
Spread over toffee; sprinkle with nuts, pressing them into chocolate.
Let stand 2-3 hours or chill 30 minutes.
Break into bite-size pieces.
Simple toffee made with ingredients you probably have in your pantry right now.
Line cookie sheet with crackers.
Boil sugar and butter for 3 minutes and pour over crackers.
Bake at 350\u00b0 for 15 minutes. Melt chocolate chips and spread over baked crackers; sprinkle with nuts.
Let cool, then break apart.
Line jelly roll pan with crackers.
Melt margarine and butter. Add sugar; bring to a rolling boil for 2 minutes.
Pour mixture over crackers in pan.
Spread to cover all crackers.
Sprinkle with nuts, if desired.
Bake 8 to 10 minutes.
Remove from oven.
Allow to cool slightly (10 to 15 seconds).
Remove bars from pan and place on foil.
Allow to cool completely.
Line a cookie sheet with foil; spray with Pam.
Line cookie sheet with crackers (do not crumble).
In saucepan, melt butter, sugar and vanilla.
Heat until it starts to boil.
Once boiling, boil for 3 minutes exactly.
Pour over crackers and bake in a 350\u00b0 oven for 3 minutes exactly! Take out of oven and sprinkle chocolate chips on top.
When they begin to melt, spread like frosting and immediately sprinkle nuts on top.
Refrigerate or freeze until firm.
Store in refrigerator.
Preheat oven to 400\u00b0. Line cookie sheet with crackers in a single layer. In a saucepan, combine sugar and butter; boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely. Bake 5 to 6 minutes.
Line cookie sheet with aluminum foil.
Then line with crackers, broken into fourths.
Bring the first 3 ingredients to a boil and cook 3 minutes.
Pour over the cookies and sprinkle with nuts. Bake at 350\u00b0 for 8 minutes, no more.
l need this for the toffee filling. Set aside 3 cups