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Saltine Toffee Cookies
Reviews:
December 22, 2006

Wow! I was surprised at how good these are! Some tips: I used an 11x17" jelly pan. Line the bottom & sides with foil & lightly spray the foil with non-stick spray. Generally, sticking is not a problem but I did have a problem with the foil stuck in the toffee where I had a seam in the foil. (I probably should have folded the two pieces of foil together instead of just overlapping them.) DO NOT use a pan with no sides. You don't want this stuff boiling all over in your oven. Feel free to cover the entire bottom with saltines. (If you use only the 4oz package, they will spread throughout the whole pan anyway as they boil in the oven.) Also, before you start timing the 3 minute boil, make sure it's truly boiling. Start timing once you see bubbling foam all around the edges. When you pour the boiled sugar mixture, don't worry about getting every section of the salines covered. Once you put it in the oven, it boils like crazy so the entire cracker gets covered. Finally, I think the milk chocolate chips would have been better than semi-sweet. (I love Swiss Colony toffee!) This is almost as good except I get to take credit for it!

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