Premium Toffee Crunch Recipes

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.

TOFFEE CRUNCH GRAHAMS

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. , Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely.

TOFFEE BUTTER CRUNCH

Steps:

• Butter the sides of a 2 quart saucepan.
• Melt the butter.
• Add sugar, water and Karo syrup.
• Heat to 290 degrees using a candy thermometer.
• Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
• As soon as it reaches 290 pour into a greased pan.
• Let sit for 2 minutes.
• Sprinkle chips on top and let set for 3 minutes.
• Spread the chips out, freeze and cut or break into little pieces.

MAKEOVER TOFFEE CRUNCH DESSERT

Steps:

• In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Stir in 2 cups whipped topping. Fold in remaining whipped topping. , In a 13x9-in. dish coated with cooking spray, layer half the cake cubes, pudding mixture and crushed candy bars. Repeat layers. Cover and refrigerate at least 2 hours before serving.

TOFFEE BUTTER CRUNCH

Steps:

• Sprinkle the 1/2 cup of sliced toasted almonds on the bottom of a buttered cookie sheet (I cover the cookie sheet with release foil for easy candy removal and easy clean up.
• Butter the sides of a 2-quart saucepan; melt the 1 cup of butter, add the sugar, water and corn syrup.
• Cook over medium heat to 290°F (soft crack stage) watch carefully after 280°F so it won't scorch, stirring frequently (mixture should boil gently over entire surface).
• Remove from heat; immediately turn into prepared pan & spread, (Best to use a cookie sheet).
• Wait 2 to 3 minutes for toffee surface to firm.
• Then sprinkle with chocolate chips; Let stand 1 to 2 minutes; When chocolate is softened, Spread over TOFFEE.
• Sprinkle with the finely crushed almonds,Chill till firm, Break ito pieces, Makes about 1 1/2 pounds, ENJOY.

GRAHAM CRACKER TOFFEE CRUNCH

Steps:

• Heat oven to 350 degrees F.
• Line a 15x10x1 inch baking sheet with foil or parchment paper lightly sprayed with non stick cooking spray.
• Break graham crackers into quarters and cover the baking sheet in a single layer.
• In a saucepan over medium heat, combine the butter and brown sugar. Bring to a boil, stirring constantly, for about 3 minutes.
• Remove from heat and pour evenly the graham crackers. You may need to spread mixture evenly over graham crackers with a spoon.
• Bake for 7 minutes.
• Remove from oven and sprinkle chocolate chips over the baked toffee and let them melt for a few minutes. Spread melted chocolate evenly over the toffee.
• Sprinkle chopped pecans on top of the melted chocolate.
• Cool completely (put in fridge to set up faster) and break into pieces to serve.
• Store in an airtight container.