Saltine Toffee Candy with Pecans

I do love desserts, but I rarely make sweets because I tend to eat it all myself.  This is a very easy recipe that everyone loves.  It also makes for great gifts at the holidays.   So that is my plan, I will make some for Thanksgiving and then make more as gifts for Christmas. I know your friends and family will enjoy this recipe also!   ~Shelly

This recipe comes from The Brown Eyed Baker.  Sweet.Savory.Sinful

This was an incredibly easy recipe and I imagine it would be very simple to scale it up and make multiple pans at once if you are baking for the holidays.

First a baking pan is lined with saltine crackers, then butter and brown sugar are melted together and boiled. That gets poured over top of the saltines in an even layer and then baked in the oven until bubbly. Out of the oven, chocolate chips are sprinkled on top and left to soften, then spread evenly over top. Finally, chopped pecans are added as the finishing touch before it gets shipped off to the refrigerator for an hour to set.

I love how the saltine crackers add a salty kick to counter the sweetness of the toffee and chocolate. I’m a huge sucker for the sweet and salty combo and this candy absolutely delivers. If you’re new to candy making or intimidated by using a thermometer, this is a great beginner recipe.

I just may have to start a new toffee tradition of my own come holiday time!

ENJOY!

Ingredients:

30 to 34 saltine crackers

1 cup salted butter, cut into small cubes

1 cup light brown sugar

2 cups semisweet chocolate chips

1 cup chopped pecans, toasted

Directions:

1. Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with foil. Spray the foil with non-stick cooking spray.

2. Arrange the saltine crackers in a single layer on the bottom of the prepared pan. Break the crackers in half if necessary to fit around the edges.

3. Place the butter in a medium heavy-bottomed saucepan and melt over medium heat. Once the butter has melted, add the brown sugar and bring to a boil, stirring constantly. Boil for 3 to 4 minutes, or until the sugar has completely dissolved. Remove from the heat and immediately pour evenly over the saltine crackers. Use an offset spatula to spread it, ensuring that all of the crackers are coated.

4. Bake for 8 to 10 minutes, or until bubbling. Remove from the oven and immediately sprinkle the chocolate chips evenly over the mixture. Allow the chocolate chips to soften for 3 to 5 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the chopped pecans.

5. Cool at room temperature for 15 to 30 minutes, or until the pan is able to be handled easily, then refrigerate for 1 hour, or until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.

(Recipe adapted from Taste of Home)

Easy Cream Cheese Truffles

Super easy, no bake, cream cheese truffles are rich, decadent and bite sized.
Truffles make the perfect gift or dessert to bring to a party.  Also the perfec t snack when you're craving something sweet.  This recipe makes 8 truffles and can easily be doubled or tripled.

Ingredients

1 cup semi-sweet chocolate chocolate
4 ounces cream cheese softened
1/4 cup powdered sugar
1/8 cup unsweetened cocoa powder

Optional Toppings

powdered sugar
unsweetened cocoa powder
shredded coconut
melted chocolate
chopped pecans or walnuts
Crushed Oreo Cookies
dipped in melted chocolate and peanut butter
Dipped in melted chocolate + coconut oil. This creates a candy shell and is so good!

How to make Easy Cream Cheese Truffles

1. Melt chocolate chips in a microwave safe bowl in 30 seconds increments until fully melted.
2. Add melted chocolate and cream cheese to a stand mixer with the paddle attachment. Mix until combined and smooth.
3. Slowly mix in powdered sugar and cocoa powder. Place the mixture in the refrigerator for 1 hour to chill.
4. Roll into 8 truffles and top with your favorite toppings.
5. For powdered sugar, cocoa powder and shredded coconut. Simply place them each in small bowls and roll one truffle at a time in the mixture to coat.
6. For chocolate covered with pecans, melt chocolate in the microwave (you may have to thin it out with cream or milk). Roll the truffles in the melted chocolate and then roll in the pecans.
7. Store the truffles in the refrigerator until ready to serve.

Fresh Peach Crisp

 

This time of year, peaches are abundant and SO delicious.

I think it's time for a Peachy dessert.

This Peach Crisp is easy and my family loves anything with fresh peaches right now.

Harter House peaches this week (June 9 - 15, 2021) are $1.29 lb. and they have been very sweet.

REAL SIMPLE PEACH CRISP

5 pounds peaches (about 12), each cut into 8 wedges

1/3 cup granulated sugar

3/4 cup plus 1 tablespoon all-purpose flour

1 1/4 cups light brown sugar

1/4 teaspoon kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces

2 cups rolled oats

1 cup almonds, roughly chopped

Directions

Heat oven to 350° F. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon of the flour. Transfer to a shallow 3-quart baking dish.

In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.

Squeeze the topping into marble-size clumps and sprinkle on the peaches. Bake until the top is golden and the fruit is tender, 45 to 55 minutes.

Cherry Chocolate Chip Cookies

 

Ingredients

• 10 oz. jar maraschino cherries
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1/2 cup sugar
• 3/4 cup brown sugar
• 1 tsp. vanilla
• 3 Tbsp. reserved cherry juice
• 2 eggs
• 2 1/2 cups flour
• 1 tsp. salt
• 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1 cup semisweet chocolate chips

How to make Cherry Chocolate Chip Cookies

1. Drain the jar of cherries, but make sure to reserve 3 tablespoons of the juice.  Chop the cherries and set aside.
2. Cream butter and shortening, add sugars and beat until fluffy.
3. Add vanilla, cherry juice and eggs.  Mix well.
4. Add flour, salt, baking powder and baking soda.  Mix until combined.
5. Add chopped cherries and chocolate chips, mix until combined.
6. Drop onto an ungreased cookie sheet.  Bake 8-10 minutes at 350°, or until the edges begin to brown slightly.  Cool on baking sheets for 5-10 minutes before transferring to wire racks to cool completely.

FROM:  ButterWith A Side Of Bread.com