CHOCOLATE COVERED SALTINE CRACKERS
I had these sweet and salty saltines covered with chocolate and topped with nuts which I tweaked at a friend's house. Very addictive little treats.Use topping to suit the occasion.
Provided by Rita1652
Categories Candy
Time 20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Arrange 40 saltine crackers on a non-stick foil in a jelly roll pan.
- Melt butter and brown sugar in pan and boil 3 minutes.
- Pour over crackers.
- Bake at 350°F for 5 minutes.
- Pour chocolate chips over and let stand 5 minutes to melt.
- Spread around with knife and then sprinkle nuts and toffee bits over top and or raisins.
- Garnish with colored sprinkles.
- Place in refrigerator until hard.
- Break into bite-size pieces.
Nutrition Facts : Calories 240.6, Fat 16.6, SaturatedFat 9.2, Cholesterol 24.4, Sodium 175.4, Carbohydrate 24.4, Fiber 1.6, Sugar 17.6, Protein 2
CHOCOLATE SALTINE CRACKERS
A crunchy, sweet, and salty snack. You can easily change things up by using other flavored chips in place of the regular chocolate chips.
Provided by PamKub58
Time 29m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts :
CRISPY CHOCOLATE DIPPERS
Provided by Ree Drummond : Food Network
Categories dessert
Time 35m
Yield 15 to 20 pieces
Number Of Ingredients 5
Steps:
- Melt the chocolate wafers with the chocolate hazelnut-spread in a microwave or double boiler and stir together. Add the nuts and stir.
- Break the breadsticks in half and dip the halves in the chocolate-nut mixture. Dip the other dippers--pretzels, saltines and crackers--to coat. Lay on waxed paper and sprinkle with chopped almonds, chocolate chips, crushed mints and/or sprinkles. Allow to set before serving.
CHOCOLATE ECLAIR CAKE
This chocolate eclair cake takes the decadence of a classic pastry and turns it into a simple and delicious homemade dessert! This no-bake dessert is perfect for summertime.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together the pudding and the milk.
- Stir in the Cool Whip.
- Line the bottom of a 9x13 baking pan with 7 graham crackers.
- Pour half of the pudding mix over the graham crackers.
- Add another layer of graham crackers on top of the pudding.
- Pour the rest of the pudding mix over the crackers.
- Add one last layer of graham crackers on top.
- Remove the foil cover off the frosting container. Heat for 30 seconds in the microwave. Use a knife to mix the frosting. This is to soften the frosting so it is easier to spread. You don't want it hot and totally melted, just softened so you can easily spread it.
- Spread the frosting over the graham crackers carefully.
- Refrigerate for at least 8 hours or overnight.
Nutrition Facts : Calories 261 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 221 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
GRAHAM CRACKER BUTTERCREAM FROSTING
Soft, creamy and yummy, this Graham Cracker Buttercream Frosting tastes just like a buttery Graham Cracker crust. Frosting has never been better.
Provided by Two Sisters Crafting
Categories Frosting
Time 10m
Number Of Ingredients 6
Steps:
- Add powdered sugar and softened butter to the mixer.
- Mix on low until the butter and sugar are incorporated and increase mixer to Medium speed.
- Add 1 tablespoon of milk and mix until frosting is the correct consistency. If you need more milk, add one teaspoon at a time.
- Crush 4 graham cracker sheets and fold them into the buttercream frosting.
CHOCOLATE-FROSTED SALTINES
To some, this may sound odd, but I grew up on this simple treat. Sweet and salty is one of my favorite combos. Use your favorite saltines and chocolate frosting for this. Serving size is totally approximate, as it depends on how much frosting you like on each saltine and how many saltines each person eats. Makes a great snack or dessert. Kid- and adult-friendly.
Provided by blancpage
Categories < 15 Mins
Time 5m
Yield 135 crackers, 10 serving(s)
Number Of Ingredients 2
Steps:
- Spread desired amount of chocolate frosting on each saltine.
- Eat! :). Don't forget to refrigerate any leftover frosting to eat on more saltines later.
Nutrition Facts : Calories 353.4, Fat 12.6, SaturatedFat 3.2, Sodium 517.2, Carbohydrate 57.4, Fiber 1.6, Sugar 26.3, Protein 4.2
GRAHAM CRACKER ICEBOX CAKE
Steps:
- Gather the ingredients.
- Blend the pudding mix and milk in a large bowl. Stir with a wire whisk until well blended and place in the refrigerator.
- In a medium bowl, combine 1 1/2 cups of the cream with the confectioners' sugar and vanilla. Beat until stiff peaks form.
- Fold the whipped cream into the chilled pudding mixture.
- Place 1 single layer of graham crackers in the bottom of a 9x13-inch baking pan. Do not crumble the crackers, leave them whole. You can fill in gaps with crackers broken in half if necessary.
- Spoon half of the pudding mixture over the crackers and spread evenly.
- Repeat the process by placing another layer of crackers and the remaining pudding mixture. Finish up by placing graham crackers as the final and upper layer.
- Cover the pan with plastic wrap and chill in the refrigerator for 30 minutes to set slightly.
- Stir the chocolate frosting.
- In a small bowl, whip the remaining 1/2 cup cream and stir it into the frosting.
- Spread the mixture on top of the cake up to the edges of the pan.
- Sprinkle with the toasted nuts or coconut, if using.
- Cover and refrigerate the cake for at least 6 hours before serving.
- Serve and enjoy.
Nutrition Facts : Calories 266 kcal, Carbohydrate 26 g, Cholesterol 38 mg, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, Sodium 131 mg, Sugar 21 g, Fat 17 g, ServingSize 12-16 servings, UnsaturatedFat 0 g
GRAHAM CRACKER CAKE (NO BAKE, 5 INGREDIENTS)
This no-bake graham cracker cake is made with just 5 ingredients and is an amazing copycat of an intricate honey layer cake. The fluffy sour cream frosting makes the cake really tender and the sweet graham crackers pair so nicely with the tangy frosting.
Provided by Olga's Flavor Factory
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, whip the chilled heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Set aside.
- In another bowl, mix the sour cream with the remaining 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Gently fold the whipped cream into the sour cream mixture until combined. Add more sugar if you have a sweeter taste preference.
- Spread about 1 1/2 cups of the frosting to cover the bottom of a 9 X 13 inch pan. Top with a layer of graham crackers, breaking the crackers as necessary, so the crackers fit like a puzzle in a single even layer. Top with more frosting, about 2 cups (it doesn't have to be exact), spreading the frosting to cover the graham crackers.
- You should have these layers in the end: 1 1/2 cups frosting, graham crackers, 2 cups frosting, graham crackers, 2 cups frosting, graham crackers, remaining frosting.
- Grate a chocolate bar on top of the last layer of frosting.
- Chill the cake in the refrigerator for at least 6 hours, or overnight before serving. You can make the cake up to 2 days in advance.
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