Best 9 Almond Toffee Cracker Cookies Recipes

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.

ALMOND TOFFEE CRACKER COOKIES

Steps:

• 1. Spread crackers touching each other in a single layer on a rimmed baking sheet. OK to break some in order to completely fill the baking sheet.
• 2. Melt butter and sugar together in saucepan on medium-high heat until mixture comes to a full-rolling boil. Lower heat to medium and continue to cook for 3 more minutes, stirring occasionally.
• 3. Remove from heat and stir in vanilla. Stir in almonds. Pour mixture evenly over crackers. Caramel will even out completely as it bakes. Bake at 350 for about 7-8 minutes or until it looks "dry". Check often to make sure that the crackers on the edges don't burn. Cool and break apart.

SODA CRACKER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 15 x 10 inch baking pan with foil and grease it well. Line the pan with soda crackers.
• In a medium saucepan, melt the butter. Add the brown sugar and cook stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the soda crackers.
• Bake for 3 to 5 minutes or until the mixture starts to bubble. Spread the chocolate chips over the hot cookies. Let set for a minute. Spread the chocolate evenly. Sprinkle with nuts. Let cool, then cut into bars.

ALMOND TOFFEE BARS

Steps:

• Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
• In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Beat in flour on medium speed until dough starts to form. Press dough in pan. Bake 13 to 18 minutes or until edges are light golden brown.
• Meanwhile, in 2-quart heavy saucepan, heat 1 cup butter, the brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring. Quickly stir in almonds; spread over baked layer. Bake 15 to 20 minutes or until dark golden brown and bubbling.
• Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften; gently swirl chips over hot bars with spatula. Cool completely, about 30 minutes. For bars, cut into 8 rows by 5 rows. Store tightly covered at room temperature.

ALMOND GRAHAM CRACKER COOKIES

Steps:

• Line a large (rimmed) cookie sheet with foil.
• Gently cut graham crackers in half. Place in a single layer on foil.
• Melt butter and sugar in a saucepan on medium-high heat. Bring to a rolling boil.
• Add almonds and boil until syrup is bubbly.
• Pour mixture over graham crackers and bake at 350 degrees for 5-7 minutes until syrup is bubbly again.
• When slightly cooled, separate with a knife.

SWEET ALMOND CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the crackers in a single layer on a rimmed baking sheet so that the baking sheet is completely covered with a solid layer of crackers. Set aside.
• In a medium saucepan, melt the butter with the brown sugar and vanilla. Bring to a gentle boil over medium heat and boil until it starts to thicken, 1 to 2 minutes. Immediately pour the mixture over the crackers in an even layer. Use an offset spatula to spread the mixture all over the crackers. Bake for 5 minutes. Sprinkle the almonds all over, then let cool completely.
• When cool, break apart for a great snack.

SALTINE TOFFEE COOKIES

Steps:

• Heat oven to 350°F.
• Line a cookie sheet with foil.
• Arrange crackers snugly in a single layer, filling the sheet completely, about 40 crackers.
• In a saucepan, melt the butter over medium-low heat.
• Add the brown sugar and mix well.
• Pour the butter mixture evenly over crackers, spreading as necessary.
• Bake 8-10 minutes, or until the butter is bubbly.
• Remove the sheet from the oven and sprinkle chocolate chips over the crackers.
• When the chips have softened, spread them over the crackers with a knife.
• Sprinkle immediately with the nuts.
• Let the cookies cool 5-10 minutes before cutting between the individual cookies with a spatula.
• Remove them to a plate, keeping them in a single layer.
• If you don't remove them while they are still warm, they will stick to the foil.

ALMOND GRAHAM CRACKER BARS-ANNETTE'S

Steps:

• 1. Preheat oven to 350°F. line 10x15 jelly roll pan with foil.
• 2. Place 2 sleeves of graham crackers on pan. Remember to take them apart into 4ths. Fit what you can.
• 3. Melt together butter and sugar. Bring to rolling boil for 2 minutes stirring non stop. Spread over crackers. Sprinkle with sliced almonds.
• 4. Bake at 350° for 10 minutes. Enjoy!

SALTED TOFFEE-CHOCOLATE SQUARES

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
• In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)