Saltine Toffee Bark Recipes

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:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 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 toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.

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:

• Line cookie sheet with tin foil and lay saltines touching in a single layer. (If there is excess room on the cookie sheet, fold up the foil so the crackers stay close together and the butter doesn't seep away from the crackers.)
• Combine sugar and melted butter (the sugar will not dissolve). Evenly distribute mixture, being sure to cover all the crackers with some butter and sugar.
• Bake for 10-15 minutes at 350 degrees. While baking, the butter will start to look frothy and bubbly. Be sure to remove from oven as soon as butter turns a light golden brown.
• Once removed from the oven, push crackers together as they may of moved or overlapped while baking. Immediately sprinkle with peanut butter and chocolate morsels. Let sit a few minutes to melt then use a spatula to spread it over all the crackers.
• Top with pecans (pressing them with your hands into the chocolate will help them stick a little better) then cool in the refrigerator. Break into bite size pieces and store in a closed container.