cracker

Bready or Not: No-Bake Triple-Decker Toffee Bars

Posted by on Jul 26, 2023 in Blog, Bready or Not, chocolate, cracker, no-bake dessert | Comments Off on Bready or Not: No-Bake Triple-Decker Toffee Bars

These No-Bake Triple-Decker Toffee Bars are a sweet summertime treat. No oven is required, and there’s only a brief time standing at the stove. The result is, essentially, a homemade candy bar made from simple ingredients.

Bready or Not: No-Bake Triple-Decker Toffee Bars

Saltine crackers form the basis for the three layers of these bars. They add intense crispiness that holds up to a deluge of toffee, but they also add salt. That salt really builds incredible flavor throughout the layers, and the flaky sea salt on top adds even more.

Bready or Not: No-Bake Triple-Decker Toffee Bars

The homemade toffee in this recipe isn’t terrible to work with, but please, use caution. It can go from a simmer to a boil FAST, and you do not want that molten sugar on your skin. So, keep an eye on the temperature and bring it down as you need to, and keep stirring the toffee as the directions say. Once this gets going, don’t leave the pot unattended.

Bready or Not: No-Bake Triple-Decker Toffee Bars

Modified from Southern Living December 2022 issue.

Bready or Not: No-Bake Triple-Decker Toffee Bars

This simple, no-candy-thermometer-needed candy bar recipe creates delicious results using basic ingredients.
Course: Dessert
Keyword: bars, candy, chocolate, cracker
Author: Beth Cato

Equipment

  • 9×9 pan
  • aluminum foil
  • nonstick spray
  • offset spatula

Ingredients

  • 48 saltine crackers from a 16-ounce package, divided
  • 3/4 cup light brown sugar packed
  • 1/2 cup unsalted butter
  • 14 ounces sweetened condensed milk one can
  • 3 Tablespoons half & half
  • 2 Tablespoons light corn syrup
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 8 ounces chocolate chips or chocolate bark
  • 1 teaspoon flaky sea salt

Instructions

  • Line a 9×9 pan with foil, overlapping two long strips to cover all four side. Apply nonstick spray all over interior. Place 16 crackers in a single layer to form a base crust. On a plate, count out 32 more crackers to have ready to make the next layers quickly. Stage the uneven spatula nearby.
  • In a saucepan on the stove, cook sugar and butter, stirring often, until the butter is melted and the sugar is dissolved. That will take about 5 minutes. Pour in the sweetened condensed milk, half & half, corn syrup, and salt. Increase the heat to medium to bring the contents to a simmer. Stir constantly. Continue stirring–bringing the heat down as needed to keep it at a simmer, not a full boil–for about 6 to 8 minutes, until it obtains a deep golden color. Remove the pan from heat and add the vanilla extract.
  • Carefully pour about 1/3 of the toffee over the crackers. Set down pan and quickly use the spatula to spread the toffee into an even layer. Place 16 more crackers on top. Add another 1/3 of toffee. Place the last of the crackers, and then pour the rest of the toffee on top and even it out. Let cool for a few minutes. Clean the uneven spatula.
  • Meanwhile, melt the chocolate using a microwave-safe bowl in the microwave or a pot on the stovetop. Slowly pour the chocolate over the top of the of the cracker-toffee stack and use the spatula to even it out. Let it cool about 5 minutes. Measure out the flaky sea salt and sprinkle it all over the top.
  • Place the pan in the fridge to chill for at least 2 hours or overnight.
  • Remove from fridge and let set at room temperature about 10 minutes, which will reduce the amount of crackling across the chocolate top. Use the foil to lift the contents onto a cutting board. Use a knife to cut off the very edges to form neat sides, and then cut the rest of it into small bars.
  • Store bars in a sealed container in the fridge for up to a week.

OM NOM NOM!

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    Bready or Not Original: Paprika Cheddar Crackers

    Posted by on Jul 19, 2023 in Blog, Bready or Not, cheese galore, cracker, side dish | Comments Off on Bready or Not Original: Paprika Cheddar Crackers

    These Paprika Cheddar Crackers are a perfect snack or appetizer, and they even keep well for travel!

    Bready or Not Original: Paprika Cheddar Crackers

    Use a good aged cheese here–or one labeled extra sharp. The cheese should be the main thing here, with the paprika and salt serving to heighten that flavor. Of course, you can mix in some other spices as well–or even use chipotle pepper for a zing.

    Bready or Not Original: Paprika Cheddar Crackers

    I split up this batch and baked them months apart. One of the nice things about these tubes of dough is that they don’t take up much room in the freezer–or in the fridge when it’s time to thaw them.

    Bready or Not Original: Paprika Cheddar Crackers

    I got 16 crackers out of each batch (so 32 total), and mind you, these are pretty thick, hearty crackers. These aren’t the kind you grab a handful of, maybe just a few at a time. They would be great at a fancier function, served with wine or champagne, but are good with pretty much any drink. Cheese is versatile like that.

    Bready or Not Original: Paprika Cheddar Crackers

    This is a great make-ahead recipe. Split the dough in half and freeze it! The full recipe makes about 32 hearty crackers, and they keep well for up to 3 days once baked.
    Course: Side Dish
    Keyword: cheese, cracker
    Servings: 32 crackers
    Author: Beth Cato

    Equipment

    • food scale
    • plastic wrap
    • parchment paper
    • baking sheet
    • knife

    Ingredients

    • 1/2 cup unsalted butter (1 stick) room temperature
    • 8 ounces aged cheddar shredded
    • 1 cup plus 2 Tablespoons all-purpose flour
    • 1/2 teaspoon paprika
    • 1 1/2 Tablespoons water
    • 1 teaspoon kosher salt
    • flaked sea salt

    Instructions

    • Mix together the butter, cheddar, flour, paprika, and salt. Add the water. Continue to mix together until it forms a cohesive dough; add a touch more flour if it’s too wet, or a dribble of water if it’s dry.
    • Use a food scale to weigh the dough and divide it in half. Roll out the plastic wrap to about 10 inches. Place half the dough on the plastic and shape into a thick tube, then wrap it in plastic to compress it and make it into an even log about an inch in diameter. Completely seal in plastic wrap. Repeat with other half of dough.
    • The dough can be kept in the fridge for up to 4 days, or frozen for several months.
    • When ready to bake, preheat the oven at 350-degrees. Place parchment paper on baking sheet. Place a chilled (thawed) dough tube on a cutting board and slice about 1/4-inch thick. Place with minimal spacing on the parchment. Add a pinch of flaked sea salt onto each cracker and gently press it into the surface.
    • Bake for 17 to 20 minutes, until edges are just starting to turn golden. Let set to cool on cookie sheet. Store in a sealed container. They are best eaten within 3 days.

    OM NOM NOM!

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      Bready or Not: Homemade Cheese Crackers

      Posted by on Sep 16, 2020 in Blog, Bready or Not, cheese galore, cracker, French | Comments Off on Bready or Not: Homemade Cheese Crackers

      Cheese is divine to eat straight-up, but it can also be baked into delicious things such as these Homemade Cheese Crackers.

      Bready or Not: Homemade Cheese Crackers

      These crackers can be as fancy as you want. Use an import cheese like Gruyere or Comte, or stick with a basic American cheddar.

      Bready or Not: Homemade Cheese Crackers

      Whatever cheese you choose, be sure you have a food processor to, well, process the dough. The cheese needs to be at one with the flour and spices.

      Bready or Not: Homemade Cheese Crackers

      The dough can be frozen, but do be aware that the finished crackers have a definite shelf life.

      Bready or Not: Homemade Cheese Crackers

      After about 3 days, the crackers become softer and crumblier. They still taste okay, but the structural integrity won’t be very good if you want to carry them in a baggy.

      Bready or Not: Homemade Cheese Crackers

      But then, these crackers are so good, you might have them inhaled so quickly that this is not a problem at all.

      Modified from Around My French Table by Dorie Greenspan.

      Bready or Not: Homemade Cheese Crackers

      These homemade crackers use few ingredients to make delicious crackers. Pair with white wine or Champagne, or serve to kids or company! These crackers are as fancy as you want them to be, based on the cheese used. Makes about 55 1-inch crackers.
      Course: Appetizer, Snack
      Cuisine: French
      Keyword: cheese, cracker
      Servings: 55 crackers
      Author: Beth Cato

      Equipment

      • food processor
      • baking sheet
      • parchment paper
      • 1-inch cookie cutter

      Ingredients

      • 1/2 cup unsalted butter 1 stick, cut into small pieces
      • 4 ounces Comte grated, or Gruyere or Emmenthal or good old cheddar
      • 1/2 teaspoon salt
      • 1/8 teaspoon white pepper
      • pinch cayenne pepper optional
      • 1 cup plus 2 Tablespoons all-purpose flour
      • Maldon sea salt or other flaky gourmet salt, optional

      Instructions

      • Place the butter, cheese, salt, white pepper, and cayenne (if using) in the food processor. Pulse until the butter is broken into uneven pieces and the mixture begins to form small curds. Add the flour and mix until it looks like larger curds. If the dough is stubborn, pulse a bit more to distribute ingredients.
      • Dump dough onto a flat surface and gently knead with hands to make cohesive. Divvy dough in half, forming each piece into a flat disk, and wrap in plastic. Tuck into fridge to chill for at least an hour or a couple days; it can also be frozen at this stage.
      • When time to bake, preheat oven at 350-degrees. Line a baking sheet with parchment or nonstick mats.
      • Pull out a dough disk. Use two sheets of parchment to roll dough to about 1/4 inch thickness; if the dough is too hard to roll, let it rest at room temperature for a few minutes before trying again. Use a small cookie cutter (about 1-inch) to cut dough into crackers. Place them spaced out on parchment on pan. Gather the scraps to form more crackers, using a touch of water, if needed, to make it cohesive again.
      • If desired, sprinkle some Maldon sea salt atop crackers; only a few flakes are needed to add extra flavor.
      • Bake for about 10 minutes. Rotate pan. Bake for another 4 to 7 minutes, until crackers are lightly golden and firm to the touch. Let cool on pan or on a rack.
      • Crackers are great warm or at room temperature. They are best eaten within 3 days. After that, they soften and become more crumbly, but they are still tasty.

      OM NOM NOM!

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        Bready or Not Original: Scottish Oatcakes

        Posted by on Jul 1, 2020 in Blog, Bready or Not, cheese galore, cracker, gluten-free, healthier | Comments Off on Bready or Not Original: Scottish Oatcakes

        These Scottish Oatcakes are like a thick, wholesome, chewy cracker, and they are the perfect platform for cheese and charcuterie.

        Bready or Not Original: Scottish Oatcakes

        When I was on my UK trip last year, I made a pilgrimage to the Victoria Street location of I.J. Mellis Cheesemongers. Oh, bliss! I bought stuff for a personal picnic: cheeses I could never find in America, plus port chutney and Scottish oatcakes.

        Bready or Not Original: Scottish Oatcakes

        I loved everything. The oatcakes, basic as they were, really impressed me. They were oaty and fresh with a tiny hint of salt, and were ideal platforms for the cheese and chutney.

        Upon getting home, I found no acceptable imported options for oatcakes, so I resolved to make them myself. I didn’t want to use processed flour or sugar. In the end, I ended up finagling my own recipe.

        Bready or Not Original: Scottish Oatcakes

        These oatcakes are basic and wholesome, and delicious in their simplicity. Get the consistency right, and these oatcakes are durable enough to handle smears of a soft-ripened cheese or cream cheese, and won’t crumble when you bite in.

        Bready or Not Original: Scottish Oatcakes

        Store these oatcakes for days at room temperature, or freeze them for ages. By ages, I mean as long as six months. That’s right, I forget I had some tucked in my freezer, and lo and behold they were fine half a year later.

        Bready or Not Original: Scottish Oatcakes

        Pair oatcakes with cheese, sausage, and mayhap a nip of scotch.

        Bready or Not Original: Scottish Oatcakes

        These easy-to-make oatcakes act as wholesome platforms for cheese and charcuterie. If you need gluten-free food, use GF old-fashioned oats. Makes about 20 oatcakes using a 2.5-inch cutter.
        Course: Appetizer, Main Course
        Cuisine: Scottish
        Keyword: cheese, cracker
        Author: Beth Cato

        Equipment

        • food processor
        • large cookie sheet
        • cookie cutter

        Ingredients

        • 2 1/2 cups old fashioned oats
        • 2 Tablespoons unsalted butter
        • 1 teaspoon sea salt
        • 1/2 cup hot water

        Instructions

        • Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
        • Place oats in a food processor and chop on HIGH for about 15 seconds, long enough to make them slightly less coarse.
        • Melt butter in a large bowl. Pour oats into the bowl. Stir to coat. Sprinkle salt over the top, then pour in water. Stir again to form a stiff dough that is just cohesive. If the mix won't come together, add more water in small increments.
        • Sprinkle flour (gluten-free flour, if necessary) on an even stretch of counter. Use palms of hands or a rolling pins to press oats into a flat, cohesive layer. Note that the oatcakes will not expand or grow when baking. Use a round cookie cutter to slice into discs.
        • Bake for 10 minutes. Use a spatula to gently flip them over. Bake for another 7 to 10 minutes. Let cool, then pack into sealed container.
        • Store at room temperature. Oatcakes can also be frozen, with wax paper or parchment between the layers, for as long as six months, and thaw quickly.

        OM NOM NOM!

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