Chocolate Triscuit Toffee Recipes

TRISCUIT CHOCOLATE COVERED CRACKERS

Steps:

• Line baking sheet with parchment paper.
• In microwave or small double boiler, use low to medium heat to melt semi-sweet chocolate chips, stirring occasionally until smooth.
• Dip crackers into chocolate and place on parchment paper. When all crackers have been dipped, sprinkle with salt or sugar if desired and place in fridge to set.
• Alternatively, chill crackers for approximately five minutes. Melt white chocolate chips and drizzle over crackers.

CHOCOLATE TOFFEE BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Fold in chocolate chips and toffee bits. , Drop by 2 tablespoonfuls 2 in. apart onto ungreased baking sheets. Brush with melted butter; sprinkle with sugar. Bake at 425° for 13-15 minutes or until golden brown. Serve warm., Freeze option: Freeze cooled biscuits in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes.

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

CHOCOLATE TRISCUIT TOFFEE

Steps:

• Preheat oven to 350 degrees F. Line baking sheet with foil. Line baking sheet with Triscuit Crackers in single layer, making sure cracker edges touch.
• In small saucepan, melt butter and brown sugar - bring to boil and boil for 2-3 minutes. Pour caramel mixture over Triscuit Crackers making sure all are covered evenly.
• Bake for 10-12 minutes until sauce bubbles over surface. Remove from oven and immediately sprinkle with chocolate chips. Put back in oven 1 minute to melt chips. Remove from oven and spread chocolate evenly over Triscuit Crackers with spatula. Let cool completely in refrigerator and break into squares. Once cool, store in airtight container.