PRETZEL TOFFEE

 I love Cracker Toffee but when we were in the Canaries I started making Pretzel Toffee for the missionaries and young adults.  They loved it.  It has been loved anywhere I have taken it or served it. It is very quick to make when you need a fast treat.  This makes a large batch (it could be easily halved to a smaller cookie sheet or you can use 1 cup of butter and 1 cup of brown sugar and 5 cups of pretzels).  If any are left I usually keep them in the freezer.

1.  Line a large sided cookie sheet with foil lapping the ends and spray well with Pam.
2.  Measure 6 cups of pretzels and arrange in the bottom of the pan.
3.  In a medium sauce pan melt 1 1/4 Cup real butter
4.  Add 1 1/4 Cup of brown sugar and bring to a boil.  Boil for 3 minutes stirring constantly.
5.  Remove from the heat and add 1 tsp. vanilla.  Stir well.
6.  Pour the cooked syrup carefully over the pretzels covering as even as possible.
7.  Put into a 350 degree oven and bake for 8-10 minutes.  It should be very bubbly on top and  starting to brown just a little.
8 Remove from the oven and sprinkle with a large package of milk chocolate chips or semisweet if you prefer.  If I want them extra good I will put another 1/2 package of chips but 1 will do. 
9.  Let sit until the chips melt and spread around to cover the top.
10.  I like to use some sliced or chopped toasted almonds on half since I have the nuts and no nuts in my family.

11.  When cool cut down the sides with foil and lift out of the pan and remove the foil.  I like to use a knife to cut it up to get more even pieces.  

This recipe can be cut in half if you don't want this much but they freeze well and are nice to have on hand.  

Pretzels with the cooked syrup

After 7-8 minutes in the oven

With the chocolate and nuts

Cut up

TOFFEE CRACKER COOKIES

These are soooooooo good if you like toffee and the base is a simple cracker.  I used the little Keebler Club crackers because they are buttery and fit into the cookie sheet nicely.  But you can also use saltines. 
Cover a large sided cookie sheet with foil and spray with non-stick spray.  Cover with crackers edge to edge to fill up the tin.  In a medium sauce pan melt 1 1/4 C. butter.  Add 1 1/4 C. brown sugar to the butter and boil for 3 minutes.  Pour carefully over the crackers smoothing to cover  them nicely.  Bake until they are bubbling all over the top and starting to brown just a little, 8-10 minutes 350 (if you undercook they won't be crunchy)  Cool for 1 minute.  Sprinkle with 1 large pkg. chocolate chips (I often use 1 1/2 pkg. of chips...more chocolate!)  Put back in the warm oven for a minute or two until the chips are melting.  Spread them to cover the top.  Add chopped toasted almonds or any other nut or no nuts as you prefer. Press into the chocolate.  I usually make half and half for the non nuts.   A pizza cutter works well to cut them into squares.Break or cut apart.

Half the recipe if you don't want this much but they freeze nicely and are nice to have around for a little treat. 

Toffee Layer

Cutting in the pan.