Saltine Cracker Candy With Peanut Butter Chips Recipes

SALTINE CRACKER TOFFEE

Steps:

• Preheat oven to 350 F.
• Line a jelly roll pan with foil. Spray with a non-stick cooking spray.
• Fill the bottom of the cookie sheet with crackers. Set the pan aside.
• In a sauce pan melt the butter over low-medium heat. Add brown sugar once butter is completely melted and stir to combine. Bring to a boil and continue boiling for 3 minutes.
• Immediately remove from heat and pour bubbly mixture over crackers covering the crackers completely.
• Place pan in the oven for 4-5 minutes, or just until edges of brown sugar mixture gets bubbly.
• Remove pan from oven and immediately and sprinkle the chocolate chips on top of the crackers.
• Allow the crackers to sit for 5 minutes to melt the chocolate. Then use a spatula to spread the melted chocolate over the cracker layer.
• Sprinkle chopped pecans or your favorite topping over the melted chocolate (optional).
• Place the pan in the refrigerator to allow the toffee to harden.
• Then remove the toffee from the pan and break it apart. Enjoy!

SWEET AND SALTINES

Steps:

• Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

SALTINE CRACKER CANDY WITH PEANUT BUTTER CHIPS

Steps:

• Preheat oven to 350°F. Line a large baking sheet with aluminum foil or parchment paper then, spray with non-stick spray.
• Line up your saltine crackers in a single layer in rows on the tray. It may be necessary to cut some crackers to fill in smaller gaps.
• Grab your saucepan and heat your butter in low heat. As you add your sugar, increase your heat to medium and stir until sugar dissolves. Boil with constant stirring for four minutes until color turns to caramel. Remove from heat and add in the espresso powder.
• Pour the mixture over the crackers and evenly spread it using an offset spatula.
• Bake for four to five minutes until the top begins to form bubbles. Take out from the oven and add the semi-chocolate chips. Put back for about two minutes until chocolate chips melt.
• After you have removed it out from the oven, spread the melted chocolate over the top with a clean spatula.
• Add the peanut butter chips to the chocolate for two minutes until it melts. Swirl the melted peanut butter chips to the chocolate using the pointed end of the fork.
• Cool to room temperature, about thirty minutes. Then cover with foil and refrigerate until set or freeze for fifteen minutes until chilled.
• Transfer the toffee to a cutting board using the foil overhang. Peel off the foil off the back of the crackers and cut into squares. Serve and enjoy!

SALTINE TOFFEE COOKIES

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.

SALTINE CRACKER CANDY WITH TOASTED PECANS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers., Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.