Mock Toffee Recipes

MOCK TOFFEE

Mock Toffee image

Provided by My Food and Family

Categories Recipes

Time 4m

Number Of Ingredients 5

Ingredients

1 packages saltine crackers
2 sticks butter
1 cups brown sugar
12 ounces chocolate chips
1 units walnuts

Steps:

1. Preheat oven to 400 degrees F. Single layer saltines on a foil lined 15x10 pan.
2. Boil butter and sugar for 3 minutes. Pour mixture over saltines. Bake for 7 minutes.
3. Immediately spread chocolate chips on top of saltines after you get it out of the oven. Smooth with back of spoon.
4. Refrigerate till hard then break into pieces.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SALTINE TOFFEE COOKIES

Saltine Toffee Cookies image

This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies.

Provided by Tracy

Categories Desserts Candy Recipes Chocolate Candy Recipes

Yield 35

Number Of Ingredients 5

Ingredients

4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
¾ cup chopped pecans

Steps:

Preheat oven to 400 degrees F (205 degrees C).
Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 15 g, Cholesterol 13.9 mg, Fat 10.2 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 5.3 g, Sodium 73.4 mg, Sugar 11.8 g

SALTINE TOFFEE

Saltine Toffee image

"Easy to prepare using pantry staples, this recipe is always a hit," writes Jo Ann Dalrymple from Claremore, Oklahoma. Her sweetly unique bites start with saltine crackers and are drizzled with white chocolate for an elegant and easy accent.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 1-3/4 pounds.

Number Of Ingredients 6

Ingredients

37 saltines cracker squares
1 cup butter, cubed
3/4 cup sugar
2 cups semisweet chocolate chips
1 ounce white baking chocolate
1 teaspoon shortening

Steps:

Place crackers in a single layer in a foil-lined 15x10x1-in. baking pan. In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers., Bake at 350° for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top. , In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over toffee. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator.

Nutrition Facts : Calories 553 calories, Fat 38g fat (23g saturated fat), Cholesterol 62mg cholesterol, Sodium 407mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.

SALTINE CANDY / TOFFEE

Saltine Candy / Toffee image

These are fantastic! Don't let the thought of saltine crackers turn you away. You won't believe how delicious these turn out!

Provided by NYAmy

Categories Candy

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 cup butter (do NOT use margarine)
1 cup light brown sugar
1 (11 ounce) package chocolate chips (1 1/2 cups)
40 saltine crackers
1 cup chopped pecans (whatever you like, optional, optional) (optional) or 1 cup walnuts (whatever you like) (optional)
nonstick cooking spray

Steps:

Line jelly roll pan with foil and spray with non-stick spray.
Lay crackers out flat on foil.
Melt sugar and butter until foamy (3 minutes).
Pour over crackers and spread to coat.
Bake 10 minutes in 350ºF oven.
Remove from oven.
While hot, sprinkle with chocolate chips, let soften and melt, then spread.
Sprinkle with nuts.
Let cool.
Refrigerate until hardened.
Break into pieces like peanut brittle.
Serves one, hee hee, two if you share!

CHOCOLATE-CARAMEL MATZO TOFFEE

Chocolate-Caramel Matzo Toffee image

Matzo toffee is the Passover-friendly take on saltine toffee. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. Matzo toffee keeps well when stored airtight at room temperature - up to one week, if you haven't finished it by then.

Provided by Melissa Clark

Categories snack, candies, cookies and bars, dessert

Time 50m

Yield About 2 dozen pieces

Number Of Ingredients 7

Ingredients

4 to 6 sheets matzo, preferably salted
1 cup/225 grams unsalted butter (2 sticks)
1 1/2 packed cups/315 grams light brown sugar
2 teaspoons vanilla extract
Large pinch of fine sea salt
7 ounces chopped bittersweet, milk or white chocolate, or a combination (about 1 cup)
Toppings, as desired (see note)

Steps:

Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.

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