mariadnoca
Moderator
So per Karen's mention, I was looking for Loupy, which lead me down an internet rabbit hole doncha know, and I came upon several folks at Gail's mentioning these "cookies" including Loupy, so since they didn't show here in a search, thought I'd add them as a random "blast from the past" post. Enjoy!
Forum Home Page: Archive Swap 10001-10100
Re: ISO: Out of the ordinary cookies (Claire In Rescue)
Previous Message: Have you tried 7 Layer Bars? Easy, and oh so good. Recipe follows . . . (Mara in CA)
Next: iso drop butter cookies (jlg-atlanta)
Date: Mon, 13 Jan 1997 15:40:20 GMT
From: Aleta/Dallas
Easisest cookie I ever made--must try to believe how good
Toffee crackers
1 packet of saltine crackers + a few extra
2 sticks of butter
1 cup brown sugar
1 12 oz package of chocolate chips
1/2 cup finely chopped pecans or walnuts (approx)
Preheat oven to 375
Spread a layer of saltines in a jelly roll pan. You can break some in half to fit the pan so it's filled. In a saucepan, melt butter and brown sugar and stir until well combined. Pour hot mixture over crackers evenly. Bake for approximately 10 minutes, until it has spread and become very bubbly. Sprinkle chocolate chips evenly over pan and return to oven for 2 minutes, just until chocolate is melting to spreading consistency. With a spatula, spread the melting chocolate more evenly over the crackers. Sprinkle with chopped pecans, pressing slightly so they will adhere. Chill in refrigerator until cool and hardened. Break into uneven pieces.
These are way too addictive to fix very often, and no one will ever guess they are crackers!
Alert us of bad posts.
Responses
1. Thanks to Mara and Aleta for the recipes! (nt) (Claire In Rescue)
2. Mary in CA (Mary)
3. OOOOOOHHHHHH ALETA/DALLAS CALLING ALETA!!! (JO)
1. Late because I can never see posts (Aleta/Dallas)
Sorry, I haven't been able to get on and load the page to see your request.
They shouldn't be sticky once they were refrigerated, even if you leave later at room temp. My feeling is that they didn't bake long enough (about 5-8 minutes, so that liquid is making big bubbles). If you leave in too long, then they become too hard.Did you melt the 2 sticks of butter and one cup sugar together and blend them well together? You can e-mail me if you have a problem, I'm afraid I'll never see your request the way this site is working lately.
1. This is what I did... (JO)
http://web.archive.org/web/20010219183731/http://food4.epicurious.com/HyperNews/get/archive_swap10001-10100/10005/4.html
Forum Home Page: Archive Swap 10001-10100
Re: ISO: Out of the ordinary cookies (Claire In Rescue)
Previous Message: Have you tried 7 Layer Bars? Easy, and oh so good. Recipe follows . . . (Mara in CA)
Next: iso drop butter cookies (jlg-atlanta)
Date: Mon, 13 Jan 1997 15:40:20 GMT
From: Aleta/Dallas
Easisest cookie I ever made--must try to believe how good
Toffee crackers
1 packet of saltine crackers + a few extra
2 sticks of butter
1 cup brown sugar
1 12 oz package of chocolate chips
1/2 cup finely chopped pecans or walnuts (approx)
Preheat oven to 375
Spread a layer of saltines in a jelly roll pan. You can break some in half to fit the pan so it's filled. In a saucepan, melt butter and brown sugar and stir until well combined. Pour hot mixture over crackers evenly. Bake for approximately 10 minutes, until it has spread and become very bubbly. Sprinkle chocolate chips evenly over pan and return to oven for 2 minutes, just until chocolate is melting to spreading consistency. With a spatula, spread the melting chocolate more evenly over the crackers. Sprinkle with chopped pecans, pressing slightly so they will adhere. Chill in refrigerator until cool and hardened. Break into uneven pieces.
These are way too addictive to fix very often, and no one will ever guess they are crackers!
Alert us of bad posts.
Responses
1. Thanks to Mara and Aleta for the recipes! (nt) (Claire In Rescue)
2. Mary in CA (Mary)
3. OOOOOOHHHHHH ALETA/DALLAS CALLING ALETA!!! (JO)
1. Late because I can never see posts (Aleta/Dallas)
Sorry, I haven't been able to get on and load the page to see your request.
They shouldn't be sticky once they were refrigerated, even if you leave later at room temp. My feeling is that they didn't bake long enough (about 5-8 minutes, so that liquid is making big bubbles). If you leave in too long, then they become too hard.Did you melt the 2 sticks of butter and one cup sugar together and blend them well together? You can e-mail me if you have a problem, I'm afraid I'll never see your request the way this site is working lately.
1. This is what I did... (JO)
http://web.archive.org/web/20010219183731/http://food4.epicurious.com/HyperNews/get/archive_swap10001-10100/10005/4.html