Mock Toffee Recipes

Steps:

• 1. Preheat oven to 375 Degrees.
• 2. Line the bottom of 9X13 Pan with the Saltine Crackers. Make sure the entire bottom of the pan is covered with the crackers. (depending on your pan, it might take more of less of the Saltines) Mine is 5 across, 6 down. Put the lined pan aside.
• 3. In a sauce pan, melt the butter and brown sugar, on medium heat, stirring constantly with a wire whisk. When it comes to a rolling boil, cook for 5 more minutes, while still stirring constantly with whisk.
• 4. Remove pan from stove and pour the boiling mixture over the saltines, covering all the crackers.
• 5. Place in oven and bake for 7 minutes, or until the it starts to bubble. No longer, or it will burn.
• 6. Turn oven off and remove pan and place on counter. Pour the entire package of chocolate chips over the bubbling mixture. (The crackers may bubble out of place a bit, so adjust them with a fork and push them down so they go to the bottom of the pan.) Let the chocolate chips melt. They will turn shiny when then they are melted. (I put the pan back in the hot oven for only for a few seconds so they all melt) and spread the chocolate chips evenly covering the entire layer of crackers and butter/sugar mixture.
• 7. Sprinkle the nuts over the chocolate, and let cool. Cut into squares and enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
• Bake in preheated oven until crust is light brown, 25 to 30 minutes.
• Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.

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.

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

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.

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.

Steps:

• 1. LINE A MICROWAVE-SAFE 2-QUART RECTANGULAR BAKING DISH WITH PARCHMENT PAPER, EXTENDING PAPER OVER EDGES OF DISH. COVER BOTTOM OF PREPARED DISH WITH A SINGLE LAYER OF GRAHAM CRACKERS, BREAKING CRACKERS AS TO FIT. SPRINKLE CRACKER WITH ALMONDS.
• 2. IN A MICROWAVE-SAFE 4-CUP GLASS MEASURE, COMBINE BROWN SUGAR AND BUTTER.MICROWAVE, UNCOVERED, ON 100% POWER/HIGH FOR 3 MINUTES OR JUST UNTIL MELTED, STIRRING EVERY 30 SECONDS. POUR OVER CRACKERS AND NUTS IN DISH.(WORK QUICKLY BECAUSE MIXTURE SEPARATES.)MICROWAVE MIXTURE IN BAKING DISH, UNCOVERED, FOR 1 1/2 MINUTES. SPRINKLE WITH CHOCOLATE.CHILL FOR 1-2 HOURS OR UNTIL CHOCOLATE IS SET. USE PARCHMENT PAPER TO LIFT CANDY FROM DISH BREAK INTO PIECES. STORE IN AN AIRTIGHT CONTAINER AT ROOM TEMP. FOR UP TO 3 DAYS OR FREEZE FOR UP TO 3 MONTHS. IF FROZEN, THAW AT ROOM TEMP. FOR 30 MIN. BEFORE SERVING. AND ENJOY!