This is my favorite recipe for a toffee-like cookie.
http://www.simplyrecipes.com/r...



Feel free to add 1/2 cup of chopped nuts or coconut flakes on top once you’ve poured the melted chocolate.

Prep time: 10 minutesCook time: 15 minutesYield: About 35 pieces

Ingredients

28 to 35 saltine crackers (about one sleeve, enough to line your tray)
1 cup (220 g) packed dark brown sugar
1 cup (225 g or 2 sticks) unsalted butter
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups (10 to 12 ounces) chopped dark chocolate

Special equipment:

Jelly roll pan (10x15-inches)

Method

1 Preheat the oven to 400F. Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom.

2 Make the caramel sauce: Place the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract.

(Note: You're not actually making true caramel here, so you don't need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.)

3 Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers.

4 Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly.

5 Melt the chocolate: Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted.

6 Pour the chocolate over the baked crackers: Once the crackers are done baking, remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.

7 Cool the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool over night.

8 "Crack" the crackers: The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard.) Cut the candy into snack-sized pieces using a chefs knife (you can use your hands, too, but I find it easier with a knife).

Store in an airtight container in the refrigerator for about a week.

Starred that one! Thanks

The toffee is similar to one I make. You can eliminate melting the chocolate if you want to.
I use a bag of good semi sweet chocolate chips. After you take out the toffee let it cool for 3 minutes then sprinkle the chips on top. Wait a few minutes and they get soft and you can spread it around. I add chopped salted peanuts to mine before it hardens.

My BFF deemed my bars "keepers". I"m always bouncing stuff off of her for opinions. She's the best!

@Annaz Methinks you have a lot of Keepers! You BFF is lucky to be your Taster!

I'm cooking some bacon. Haven't for a while but there is nothing else like bacon as a treat. Shallow pan, bake at 350F, pour off the grease and save it for other things. They had Hormel Black Label Thick Cut bacon on sale. I usually cook up a lot at once (3 - 5 lbs.) and then freeze it. Ready to eat. Dangerous in a way. Does anyone here spice up their bacon? I have lots of spices but am kinda reluctant to try anything since bacon is good alone. Gene

No spice on bacon here, I think it tastes great just the way it is.

There's not much better than bacon and the smell of bacon.

How about maple flavored bacon. I use that in twice baked potatoes. Freeze a batch of those potatoes and you have an easy supper idea.
Or, Gene you could jazz up a batch of bacon with your special spices and make a signature twice baker. Wow. I'm getting hungry.

Has anyone tried the restaurant way of cooking bacon? Supposed to be healthier (bacon....healthier....bacon...health...) 😏 Cook in fry pan with a little H20 and let it cook off... the. Leave in fry pan for a bit longer. No shrinkage either

If that's the way restaurants cook bacon, no wonder it's all limp and unappetizing to look at.

I haven't tried that, Rosie. My SIL cooks it in the oven. That way works well, especially when it's for a lot of people.

I've never heard of it cooked that way either...I do mine in the oven.

Anna that is the way to get it crisp but not shrunk...not soggy

Cook Your Bacon in Water for Perfect Texture & No Splattering

Bacon isn't hard to cook on the stovetop, but every cook who's been hit by splattering fat knows it's not the most pleasant kitchen task to tackle. If you're cooking bacon for a lot of people, you can avoid this by cooking it in the oven on a roasting rack.

On the days when you just need a few slices for breakfast or a salad garnish, America's Test Kitchen came up with a way to create perfectly crisp bacon and minimize any grease splatters: just add water.


Step 1Add Enough Water to Cover & Cook on High
Place your bacon in a cold skillet on the stovetop and turn the heat to high. Add enough water to cover the bacon slices. This keeps the temperature low and even so the bacon doesn't dry out.


Step 2Let the Water Come to a Boil
When the water reaches a boil (212°F/100°C), turn the heat to medium. At this point, the fat from the bacon has almost completely rendered and you're less likely to burn it.


Step 3 Let the Water Boil Off
Once it's all gone, turn the heat to medium-low.

Step 4 Let the Bacon Get Crispy
Now here's where the bacon starts to crisp up. Since it's been cooked in water, it won't get tough or cook unevenly as it starts to brown.


Et voilà: perfect bacon, and you didn't receive any splatter burns in the process.


A couple of caveats: Epicurious points out that bacon cooked in this fashion does, indeed, have great crispy texture. However, it's less salty and is thinner than bacon cooked in a skillet without water.

The Kitchn also likes this method, but they recommend altering a few crucial details. First, use just enough water to cover the bottom of the pan, rather than adding enough to completely cover the bacon. Next, cook the bacon over medium-high heat until it evaporates, then lower the heat to medium until the bacon reaches the right stage of crispiness. In their estimation, the results were just as good and didn't take as long (waiting for water to boil off can be quite a time investment).

I think this sounds like a great trick to use when I'm cooking bacon just for me. The only drawbacks I can see to it is that you don't get to keep the yummy bacon fat to use in other dishes, and that the bacon still shrinks.

I have cooked the bacon with a little water, bacon still shrinks, stove still gets messy, but that's ok, I get DH to clean up the mess. I prefer the regular method of putting the bacon in a cold pan, don't use too high a heat and it really doesn't splatter that much. I like to save that grease, great to cook eggs in, and it adds flavor to many other dishes.

I roast it in the oven on my favorite new roasting pan. No mess at all

https://www.amazon.com/dp/B0107LL0GY/

Karen

You won't believe this, love the smell of bacon cooking, and the flavor bacon brings to foods. But can't stand eating bacon itself! I pick bacon chunks out of soups etc, ask that it be remived at restaurants.

I think I will get that pan, looks good.