Recipes

[hovis]

I need a recipe for toffee bars using salatine crackers. I love toffee bars and when I make them I can't help but eat them. There supposed to be used for gifts during the holidays. I have never made them using the salatine crackers. It sounds so much easier. Who says you can only make these at Christmas time? Not me. Thanks.

[ChynnaBlue]

This looks like the one I used to use: Poor Man's Toffee: http://www.food.com/recipe/poormans-toffee-407026

[DiAnne]

I thought they were made with graham crackers......

[ChiliPepper]

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@DiAnne wrote:

I thought they were made with graham crackers......

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@DiAnne

I made them with saltines. 

You get the sweet - salty thing going that way.

[tansy]

Trisha Yearwood has a recipe online.  

[Honeybit]

The Universe must be aligning around this recipe.  I just received a recipe by e-mail this morning for the graham cracker version from a lady who served it at church on Sunday.  Her version tastes like a Heath Bar.  Here's Trisha Yearwood's Saltine version followed by the Graham Cracker version:

Sweet and Saltines Recipe courtesy of Trisha Yearwood

Total Time:  35 min   Prep:   5 min   Inactive:   20 min

Cook:  10 min     Yield:    20 servings

Cooking Spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)

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.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

Graham Cracker Toffee Bars

(Served 02-07-2016)

Yield: 15 servings

1 package Honey Graham Crackers

2 (1lb) Almond Hershey's Bars, broken into pieces

1 cup butter (2 sticks)

1 cup brown sugar

1 cup chopped pecans

Preheat oven to 350 degrees F.

Lightly grease a 9x13'' baking dish and place graham cracker sheets evenly in a single layer along the bottom of the pan.

Add butter to a large saucepan over medium heat. Cook until melted. Add brown sugar and pecans and bring mixture to a boil. Boil for 5 minutes, stirring constantly. Pour mixture over

graham crackers and spread into an even layer.

Bake for 7-8 minutes or until the edges are bubbling. While the bars are baking, unwrap the chocolate bars and break them into pieces. Remove bars from oven and lay chocolate pieces into

a single layer across the top. Cover with a lid or aluminum foil to allow the chocolate to melt.

After 10 minutes, remove the lid and use a spatula to spread the melted chocolate evenly over the bars. Allow to cool completely, and then refrigerate for about 30 minutes before cutting into bars.

[spix]

@Honeybit Thanx for the Graham Cracker recipe, never saw that one, so will give it a try, just love the Saltine one.

[Honeybit]

In the interest of comparisons, I remember this version by Paula Deen because I liked the name:

Pine Bark

Recipe courtesy of Paula Deen

Total Time:  25 min   Prep:   15 min   Cook:   10 min

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Yield:  35 squares
35 saltine crackers
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon almond extract
5 (4-ounce) milk chocolate bars, broken into pieces

Preheat oven to 400 degrees F.

Line a 15 by 10 by 1-inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray.

Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake for 4 to 6 minutes. Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt. Cool slightly and transfer onto waxed paper. Allow to cool completely.

Recipe courtesy of Paula Deen

[Honeybit]

Side Note:  WOW, QVC must have made some changes since I posted last -- that picture above copied directly from my file in Word format.  Hooray!

[DiAnne]

Now I wonder which ones I tasted before - saltine crackers or graham crackers?