I think I’ve seen it called toffee and brickle but what ever it is do you have the recipe? Thank you!!
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I know the one you mean. You don’t do carmel, you make your own, with butter sugar and vanilla.
I know I have that one, I dug thru my shell and can’t find it!
OMG…that is awesome stuff! and easy
Brittle Cracker Candy
Aluminum foil
40 saltine crackers
1 cup butter
1 cup firmly packed brown sugar
3/4 cup semisweet or milk chocolate chips
1 cup nuts, chopped
Preheat oven to 350°F (175°C).
Place a layer of aluminum foil on a 1-inch deep cookie sheet or jelly roll pan and arrange a single layer of saltine crackers on top of the foil. MAKE SURE SALT SIDE IS DOWN!
Combine butter and brown sugar in a saucepan. Bring to a boil and cook for 3 minutes. Pour over the crackers.
Bake for 5 minutes, or until the crackers float to the top.
Remove from the oven and sprinkle chocolate chips on top. After the chips melt, spread evenly, and sprinkle chopped nuts on top.
Cool; cut into 2-inch bars.
Makes 30 servings.
EASY TOFFEE BARS
INGREDIENTS
1 cup butter
1 cup packed brown sugar
1 (10 ounce) package saltine crackers
1 (12 ounce) package semisweet chocolate chips
DIRECTIONS
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.
or
CRUNCH BARS
INGREDIENTS
4 ounces saltine crackers
1 cup butter
1 cup packed brown sugar
2 cups semisweet chocolate chips
2 cups chopped walnuts
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Arrange crackers in a single layer on the bottom of a 10×15 inch pan that has sides.
Boil the butter and the brown sugar together for 3 minutes. Pour evenly over the crackers. Be careful it’s extremely hot and sticky.
Bake at 375 degrees F (190 degrees C) for 7 minutes.
Remove from oven and immediately sprinkle chocolate chips over hot mixture. Wait a few minutes for them to melt, then spread evenly with the back of a spoon. While still hot spread finely chopped walnuts over the top. Break or cut into desired size pieces
Chocolate-Almond Saltine Toffee
ingredients
1 1/2 cups sliced almonds (6 ounces)
Approximately 60 saltine crackers (not low-sodium)
1 1/2 cups sugar
3 sticks (3/4 pound) unsalted butter
2 tablespoons light corn syrup
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
directions
Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.
MAKE AHEAD The chocolate-almond saltine toffee can be refridgerated for up to 2 weeks in an airtight container.