Food recipes
Chocolate Crack -- Saltine Toffee Squares
Chocolate Crack -- Saltine Toffee Squares Ingredients: cookies, graham crackers, plain or honey, lowfat butter, without salt sugars, brown spartan, real semi-sweet chocolate baking chips, nuts, pecans Directions: Preh...
Chocolate Crack -- Saltine Toffee Squares
Ingredients:
cookies, graham crackers, plain or honey, lowfat
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
Directions:
Preheat oven to 375.
Line a jelly roll pan with foil.
Coat with nonstick spray.
Cover the bottom of the pan with a single layer of saltine crackers.
Melt butter and sugar over med-low heat.
Whisk until butter melted and mixture begins to boil.
Boil for 3 minutes, whisking constantly.
All the sugar granules should be melted.
Carefully pour over the crackers.
Bake for 5-6 minutes until bubbly.
The crackers may bubble & lift off the bottom of the baking sheet, don't worry!
Remove from oven and sprinkle with chocolate chips.
Let rest for a couple minutes until choc chips begin to get glossy and soft.
Spread the chocolate over the toffee, sprinkle with nuts, pressing the nuts into the warm toffee.
Cool completely.
*Best results when cooled in in the fridge.
Cut or break into pieces.
Ingredients:
cookies, graham crackers, plain or honey, lowfat
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
Directions:
Preheat oven to 375.
Line a jelly roll pan with foil.
Coat with nonstick spray.
Cover the bottom of the pan with a single layer of saltine crackers.
Melt butter and sugar over med-low heat.
Whisk until butter melted and mixture begins to boil.
Boil for 3 minutes, whisking constantly.
All the sugar granules should be melted.
Carefully pour over the crackers.
Bake for 5-6 minutes until bubbly.
The crackers may bubble & lift off the bottom of the baking sheet, don't worry!
Remove from oven and sprinkle with chocolate chips.
Let rest for a couple minutes until choc chips begin to get glossy and soft.
Spread the chocolate over the toffee, sprinkle with nuts, pressing the nuts into the warm toffee.
Cool completely.
*Best results when cooled in in the fridge.
Cut or break into pieces.