Even if I'm boiling hot I don't feel right and able to sleep unless I have one covering meAnyone else?
OMG.that is awesome stuff! and easy
I know the one you meanYou don't do carmel, you make your own, with butter sugar and vanilla I know I have that one, I dug thru my shell and can't find it!
EASY TOFFEE BARS INGREDIENTS 1 cup butter 1 cup packed brown sugar 1 (10 ounce) package saltine crackers 1 (12 ounce) package semisweet chocolate chips DIRECTIONS Preheat oven to 400 degrees F (200 degrees C)In a small saucepan over medium-high heat melt butter with brown sugar; bring to a boil and remove from heatArrange crackers (salt side up) on a jelly roll panPour butter mixture over crackersBake in preheated oven for 5 minutesRemove from oven and sprinkle chocolate chips over crackersBake for another 5 minutes or CRUNCH BARS INGREDIENTS 4 ounces saltine crackers 1 cup butter 1 cup packed brown sugar 2 cups semisweet chocolate chips 2 cups chopped walnuts DIRECTIONS Preheat oven to 375 degrees F (190 degrees C)Arrange crackers in a single layer on the bottom of a 10x15 inch pan that has sidesBoil the butter and the brown sugar together for 3 minutesPour evenly over the crackersBe careful it's extremely hot and stickyBake at 375 degrees F (190 degrees C) for 7 minutesRemove from oven and immediately sprinkle chocolate chips over hot mixtureWait a few minutes for them to melt, then spread evenly with the back of a spoonWhile still hot spread finely chopped walnuts over the topBreak or cut into desired size pieces
Chocolate-Almond Saltine Toffee ingredients 1 1/2 cups sliced almonds (6 ounces) Approximately 60 saltine crackers (not low-sodium) 1 1/2 cups sugar 3 sticks (3/4 pound) unsalted butter 2 tablespoons light corn syrup 1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces directions Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until goldenLine a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paperArrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okayIn a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is meltedBrush the side of the pan with a moistened pastry brush to wash down any sugar crystalsCook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutesInsert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longerSlowly and carefully pour the caramel over the crackers, being sure to cover most of them evenlyUsing an offset spatula, spread the caramel to cover any gapsLet cool for 3 minutes, then sprinkle the chopped chocolate evenly on topLet stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffeeSpread the almonds evenly over the chocolateFreeze the toffee until set, about 15 minutesInvert the toffee onto a work surface and peel off the mat or paperInvert again, break into large shards and serveMAKE AHEAD The chocolate-almond saltine toffee can be refridgerated for up to 2 weeks in an airtight container.
Same hereI have to have SOMETHING or I feel nakedI would rather sweat then go without a blanketIts really weird now that I think about it.
OMG.that is awesome stuff! and easy
I know the one you meanYou don't do carmel, you make your own, with butter sugar and vanilla I know I have that one, I dug thru my shell and can't find it!
EASY TOFFEE BARS INGREDIENTS 1 cup butter 1 cup packed brown sugar 1 (10 ounce) package saltine crackers 1 (12 ounce) package semisweet chocolate chips DIRECTIONS Preheat oven to 400 degrees F (200 degrees C)In a small saucepan over medium-high heat melt butter with brown sugar; bring to a boil and remove from heatArrange crackers (salt side up) on a jelly roll panPour butter mixture over crackersBake in preheated oven for 5 minutesRemove from oven and sprinkle chocolate chips over crackersBake for another 5 minutes or CRUNCH BARS INGREDIENTS 4 ounces saltine crackers 1 cup butter 1 cup packed brown sugar 2 cups semisweet chocolate chips 2 cups chopped walnuts DIRECTIONS Preheat oven to 375 degrees F (190 degrees C)Arrange crackers in a single layer on the bottom of a 10x15 inch pan that has sidesBoil the butter and the brown sugar together for 3 minutesPour evenly over the crackersBe careful it's extremely hot and stickyBake at 375 degrees F (190 degrees C) for 7 minutesRemove from oven and immediately sprinkle chocolate chips over hot mixtureWait a few minutes for them to melt, then spread evenly with the back of a spoonWhile still hot spread finely chopped walnuts over the topBreak or cut into desired size pieces
Chocolate-Almond Saltine Toffee ingredients 1 1/2 cups sliced almonds (6 ounces) Approximately 60 saltine crackers (not low-sodium) 1 1/2 cups sugar 3 sticks (3/4 pound) unsalted butter 2 tablespoons light corn syrup 1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces directions Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until goldenLine a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paperArrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okayIn a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is meltedBrush the side of the pan with a moistened pastry brush to wash down any sugar crystalsCook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutesInsert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longerSlowly and carefully pour the caramel over the crackers, being sure to cover most of them evenlyUsing an offset spatula, spread the caramel to cover any gapsLet cool for 3 minutes, then sprinkle the chopped chocolate evenly on topLet stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffeeSpread the almonds evenly over the chocolateFreeze the toffee until set, about 15 minutesInvert the toffee onto a work surface and peel off the mat or paperInvert again, break into large shards and serveMAKE AHEAD The chocolate-almond saltine toffee can be refridgerated for up to 2 weeks in an airtight container.
Same hereI have to have SOMETHING or I feel nakedI would rather sweat then go without a blanketIts really weird now that I think about it.
