Sounds weird, but it's very yummy and so easy! I think it tastes like a Heath Bar.
Saltine Toffee
1 and 1/2 sleeves Saltine Crackers
1 cup brown sugar
1 cup butter
2 cups chocolate chips
3/4 cup sliced almonds or chopped pecans
Preheat oven 400 degrees.
Line cookie sheets completely with foil (wrap over sides). Spray with non-stick spray. Lay out Saltines in single layer. Meanwhile melt butter and sugar and bring to a boil, stirring often. Boil for 3 minutes. Pour over crackers and spread evenly. Bake for 6 minutes until a light golden color and bubbly. Remove from oven and sprinkle with chocolate chips. Let sit for a few minutes till the chocolate melts and spread it around. Top with nuts. Cool completely and break into pieces. This process takes a few hours, so you can put it in the fridge to speed things up, if needed.
Recipe from Creations by Kara
Friday, December 12, 2008
White Chocolate Dipped Gingersnaps
I have been in a baking frenzy lately! I love this time of year! I got this cookie recipe from this blog and they are so delicious and pretty too! You must try them!
1 cup oil
2 cups sugar
2 eggs
1/2 cup molasses
4 1/4 cups flour
4 tsp baking soda
1 tsp salt
2 Tbsp ginger
2 tsp cinnamon
Sugar
3 cups white chocolate chips (I used one bag and it dipped most of them)
3 Tbsp oil or shortening (use less if you only use one bag)
Beat oil, sugar, eggs, and molasses. Stir in dry ingredients. Roll dough into small balls and roll in sugar. Bake on lightly greased cookie sheets at 350 for about 7 minutes. Cool completely.
Combine chips and oil in a small glass bowl. Microwave at 50% power, stirring every 30 seconds until smooth. Dip cookies half way into the white chocolate and lay on waxed paper till set.
Notes:
-The 2 tablespoons of ginger is not a mistake. It's what makes them really good. The spiciness is a perfect balance for the white chocolate, trust me!
-When you get to the last of the cookies, it will be hard to dip them. You can just spread the chocolate over the top of them, kind of like frosting.
1 cup oil
2 cups sugar
2 eggs
1/2 cup molasses
4 1/4 cups flour
4 tsp baking soda
1 tsp salt
2 Tbsp ginger
2 tsp cinnamon
Sugar
3 cups white chocolate chips (I used one bag and it dipped most of them)
3 Tbsp oil or shortening (use less if you only use one bag)
Beat oil, sugar, eggs, and molasses. Stir in dry ingredients. Roll dough into small balls and roll in sugar. Bake on lightly greased cookie sheets at 350 for about 7 minutes. Cool completely.
Combine chips and oil in a small glass bowl. Microwave at 50% power, stirring every 30 seconds until smooth. Dip cookies half way into the white chocolate and lay on waxed paper till set.
Notes:
-The 2 tablespoons of ginger is not a mistake. It's what makes them really good. The spiciness is a perfect balance for the white chocolate, trust me!
-When you get to the last of the cookies, it will be hard to dip them. You can just spread the chocolate over the top of them, kind of like frosting.
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