Chocolate Cracker Bars Food

CHOCOLATE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
• Bake for 30 minutes. Let cool before cutting into bars.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY

Steps:

• In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
• Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
• Spread on the peanut butter mixture.
• Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
• Refrigerate for 3 hours.
• Remove from pan, cut, and serve.
• Enjoy!

CHOCOLATE CARAMEL CRACKER BARS

Steps:

• Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan., In a large saucepan, combine milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice., Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars.

CHOCOLATE-CARAMEL-CRACKER BARS

Steps:

• Grease 13x9-inch pan. Place half of the crackers in bottom of greased pan.
• In medium saucepan, combine sweetened condensed milk, brown sugar, butter and 1/4 cup milk. Cook over low heat until butter is melted, stirring frequently. Increase heat to medium-high; bring to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Stir graham cracker crumbs into caramel mixture.
• Pour half of caramel mixture over crackers in pan. Arrange remaining crackers over caramel. Top with remaining caramel mixture.
• In small saucepan, heat chocolate chips and 2 tablespoons milk over low heat until chocolate is smooth, stirring frequently. Stir in peanut butter. Spread over bars. Refrigerate 30 minutes or until set. Cut into bars.

SODA CRACKER CHOCOLATE CANDY

Steps:

• Line a 15x10x1-in. baking pan with foil and coat with cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers. Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate. Cut into 1 in. squares while warm. Cool completely; remove candy from foil.

GRAHAM CRACKER BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8 inch baking dish.
• In a medium bowl, stir together the graham cracker crumbs and coconut. Pour in the condensed milk and melted margarine, mix until well blended. Press the mixture evenly into the prepared pan.
• Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over the cooled bars, chill and cut into squares.

CHOCOLATE CARAMEL CRACKER BARS

Steps:

• Line an 8x8 pan with parchment paper.
• Line a single layer of club crackers.
• Add butter, sweetened condensed milk, brown sugar, and corn syrup to a medium saucepan.
• Stir well and bring to a boil on medium heat.
• Reduce heat to medium-low then cook for 8 minutes, stirring every minute.
• Add 1/3 of the caramel mixture to the crackers gently (don't worry if you miss a spot).
• Add a second layer of crackers (be VERY careful the caramel is very hot).
• Add another 1/3 of the caramel mixture then another layer of crackers and the rest of the caramel mixture.
• Top with your chocolate chips and cover with a dishtowel (this keeps the heat in) for 3 minutes.
• Spread the chocolate in an even layer over the bars.
• Refrigerate for 1 hour until cooled and hardened before cutting into slices.

SALTINE CRACKER TOFFEE

Steps:

• Pre-heat the oven to 325°F.
• Line a medium sized cookie sheet with aluminum foil and then spray it with non-stick cooking spray.
• Place the saltine crackers out on the cookie sheet until it's completely covered. (If you overlap the crackers, they'll be thicker in the end)
• Melt the butter and sugar over medium low heat. Then bring to a boil for 3 minutes, stirring constantly.
• Pour the bubbly mixture evenly over the saltine crackers. If you missed any big areas use a knife to spread it out, but it should settle evenly when it bakes.
• Bake it at 325°F for 8 minutes.
• Remove the cookie sheet from the oven and then sprinkle the chocolate chips evenly on top.
• Return the cookie sheet to the oven for another 1 to 2 minutes to help melt the chocolate chips.
• Use a spatula to spread the melted chocolate evenly.
• Decorate with sprinkles, M&M's or chopped pecans.
• Place in the freezer for 30 minutes.
• Break it apart, or use a sharp knife to cut it into squares.

CHOCOLATE SALTINE CRACKERS

Steps:

• Preheat oven to 350 degrees F. Line a 9x13 cookie sheet with aluminum foil. Place the saltine crackers on the foil, single, not on top of each other. In a saucepan, melt together the butter and sugar. Pour the butter/sugar mixture onto the crackers. Place in the oven for 5 minutes. It will be bubbly when it comes out. Turn oven off. Pour the chocolate chips over the crackers. Place in the oven for about 1 minute to get the chips soft. Remove from oven and gently spread the chips, like icing. Sprinkle with nuts (if using). Place in the freezer for about 20 minutes. Break apart, like brittle. Store in an airtight container. Variation -- use a mixture of chocolate chips and peanut butter chips.

CHOCOLATE CARAMEL PRETZEL BARS

Steps:

• Preheat the oven to 325F. Line a baking sheet with aluminum foil then spray it with non-stick cooking spray.
• Place the pretzels onto the baking sheet in a single layer until it's completely covered.
• In a small pot, melt the butter and sugar over medium low heat. Bring it to a boil, then continue boiling for 3 minutes, stirring constantly.
• Pour the bubbly mixture evenly over the pretzels. The caramel mixture will even out when it bakes, so don't worry if you missed some spots.
• Bake it at 325F for 8 to 10 minutes until the caramel is fully bubbling on the entire sheet.
• Remove the baking sheet from the oven then sprinkle the chocolate chips evenly over top. Return the baking sheet to the oven for another 1 to 2 minutes to soften the chocolate chips.
• Use a spatula to spread the melted chocolate evenly. Then place the baking sheet in the freezer for 30 minutes.
• Remove the pretzel bars from the baking sheet and peel off the aluminum foil. Break it apart or cut it into squares with a large knife.

PEANUT BUTTER CHOCOLATE BARS

Steps:

• Spray a 9 x 13 pan with cooking spray. Set aside.Add butter, powdered sugar, 1 cup peanut butter and graham cracker in a large bowl. Mix to combine.
• Layer into the prepared pan.
• Add the 1/2 cup of peanut butter and chocolate chips to a small bowl. Microwave in 15 second intervals until fully melted.
• Pour onto of the peanut butter layer and smooth with a rubber spatula.
• Place in the refrigerator to firm up for an hour.
• To serve, cut into squares and enjoy!

GRAHAM CRACKER TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F.
• Line a 9x13'' pan with parchment paper (or spray with cooking spray.)
• Place graham cracker sheets along the bottom of the pan.
• Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and pecans, and stir constantly, bringing the mixture to a full boil.
• Boil for 5 minutes, stirring constantly.
• Remove from heat and pour mixture over graham crackers and spread into an even layer.
• Bake for 7 minutes.
• While the bars are baking, unwrap the Hershey's chocolate bars and break them into pieces.
• Remove bars from oven and carefully place chocolate pieces across the top of the toffee layer. Cover the pan with a lid or aluminum foil to allow the chocolate to melt (5-10 minutes).
• Once chocolate has begun to melt, remove the lid and use a spatula to spread the melted chocolate evenly over the bars.
• Allow to cool completely before serving. I like to store mine in the fridge to set up (not required) but I leave them out at room temperature for 15 minutes before cutting them, to allow the chocolate to soften.

S'MORES BARS

Steps:

• Preheat oven to 350 degrees F.
• Mix graham cracker crumbs (set aside 1/4 cup of the graham cracker crumbs), butter and salt.
• Press mixture into 9x13 pan and bake 10 minutes.
• Top with 4 cups of the mini marshmallows and bake for 10 more minutes.
• Let cool for 5 minutes to let the marshmallows deflate.
• Add the whole bag of milk chocolate chips in an even layer.
• Top with remaining marshmallows and graham cracker crumbs and bake for 10 more minutes.
• Let cool completely before slicing.

CRACK BARS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Line a 9x9-inch square baking pan with aluminum foil and lightly spray with nonstick spray.
• Place crackers in single layer of pan to cover the whole bottom. Break the crackers as necessary to fit.
• Spread brown sugar on the bottom of a small saucepan. Cut butter into about 8 slices and place on top of sugar. Place pan on top of medium-high heat and without stirring bring to a boil. Let boil about 2-4 minutes or until smooth and brown in color.
• Pour toffee mixture (sugar and butter) over graham crackers and spread evenly with an offset spatula. Bake for about 5 minutes at 425 degrees F to set.
• Sprinkle peanut butter chips evenly over crackers and place back in oven for about 2 minutes or until chips start to melt. Remove from oven and spread chips evenly over crackers.
• Sprinkle chopped nuts on top and gently press into the smooth peanut butter chips. Sprinkle chocolate chips evenly over nuts and place back in oven for about 2 minutes or until chocolate chips start to melt. Spread chocolate evenly over nuts. Cool.
• Place in refrigerator for about an hour or until chocolate sets. Break or cut into pieces.

CHOCOLATE CRACKER BARS

Steps:

• Preheat oven to 350 degrees.
• Line a cookie sheet with aluminum foil and place whole crackers on sheet.
• Melt butter and sugar in saucepan over medium-high heat.
• Heat to boiling; boil until sugar is completely dissolved. Spread over crackers.
• Bake for 10 minutes.
• Remove from oven and immediately sprinkle with chocolate chips; let stand for 3-5 minutes.
• Using paint brush/barbeque brush/silicone brush or even the back of a spoon, spread melted chocolate over baked crackers.
• You can sprinkle coloured sugar crystals on top or whatever you want, red & green for Christmas, orange for Halloween, etc.
• Cool in fridge until hard.
• Break into chunks or cut into squares.

HOMEMADE CHOCOLATE BARS

Steps:

• *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts

CLUB CRACKER BARS

Steps:

• Line a 9x13 inch pan with nonstick foil. Spread crackers across the lined pan, pushing the crackers together as closely as possible. See note about anchoring.
• In a heavy, thick, 3 quart saucepan, soften the butter over low heat and mash it around a bit. Don't melt it completely., the goal is to soften it. Remove it from the heat and add salt (if using), graham crackers, sugars and milk, stirring until blended. This is important. If the ingredients aren't fully blended the mixture may separate.
• Put the saucepan over medium heat and bring to a boil. When mixture hits a steady boil, set timer for 5 minutes and keep at a steady but gentle boil for 5 minutes, stirring constantly so that mixture won't burn.
• Remove from heat and pour half of the mixture over the crackers. The crackers might spread apart, so try to push them in towards each other.
• Arrange a second layer of crackers over the sugar mixture, then pour remaining sugar mixture over the crackers.
• Add a third ( final) layer of crackers. Set aside and make topping.
• In a microwave safe bowl, combine the chocolate chips and peanut butter. Heat on 50% power, stirring at 30 or 50 second intervals until smooth and creamy. Alternatively, you may do this in the top of a double boiler.
• Pour the chocolate mixture over the bars, spreading evenly. Sprinkle peanuts on top if desired.
• Let cool room temperature for another half hour, then transfer it to the refrigerator and chill until the top is set.
• When chocolate has set, lift from the pan and cut into bars.

CHOCOLATE CRUNCH BARK RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
• Pour the caramel over the crackers, spreading evenly with a spatula.
• Bake for 5 minutes.
• Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
• Remove the foil and spread the softened chocolate over the top evenly.
• Sprinkle with pecans, cover with foil, and freeze for 1 hour.
• Break the bark up into pieces.
• Enjoy!