Chocolate Oyster Cracker Squares Food

CHOCOLATE OYSTER CRACKER SQUARES

Steps:

• 1. Preheat oven to 350^. Cover a jelly roll pan(15x10-inch) with parchment paper and spray with non-stick butter spray. Place crackers side by side in a single layer on the bottom of the pan -do not overlap.Set aside.
• 2. In a heavy bottomed saucepan, melt butter and add brown sugar and bring to a boil. Boil for about 3 minutes.Carefully drizzle all the mixture over the crackers and spread until completely covered. (can us graham crackers)
• 3. Bake in the oven for 5 minutes- don't fret the crackers will float-that's what is suppose to happen. Turn off oven and remove crackers from the oven. Immediately sprinkle chocolate chips and walnuts over the crackers.(you know I am going to sprinkle on the bacon bites too) lol. Return to turned off oven until chocolate melts- about 3-5 minutes.
• 4. Remove from oven, and press the nuts into the chocolate with a buttered pancake turner. Cut 1-inch markings into candy, using a table knife while candy is still warm. Cool completely and remove from the parchment paper. (can use saltine crackers)

OYSTER CRACKER CHOCOLATE CANDY

Steps:

• 1. Line a 15x10 inch baking pan with parchment paper and coat with cooking spray..(I used butter) Place crackers on pan to cover bottom, DO NOT overlap. 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.
• 2. Bake at 350* for 5 minutes. (crackers will float). Remove from oven. Turn oven off. sprinkle chocolate chips and walnuts, (or whatever nuts you like) over crackers. Return to oven until chocolate melts, about 3-5 minutes. Remove from oven. using a greased spatula press walnuts onto chocolate. Cut into 1" squares until warm...Cool completely and remove from Parchment/Foil...makes about 5 dozen

CHOCOLATE CRACK -- SALTINE TOFFEE SQUARES

Steps:

• Preheat oven to 375°.
• Line a jelly roll pan with foil. Coat with nonstick spray.
• Cover the bottom of the pan with a single layer of saltine crackers.
• Melt butter and sugar over med-low heat. Whisk until butter melted and mixture begins to boil. Boil for 3 minutes, whisking constantly. All the sugar granules should be melted.
• Carefully pour over the crackers.
• Bake for 5-6 minutes until bubbly. The crackers may bubble & lift off the bottom of the baking sheet, don't worry!
• Remove from oven and sprinkle with chocolate chips. Let rest for a couple minutes until choc chips begin to get glossy and soft.
• Spread the chocolate over the toffee, sprinkle with nuts, pressing the nuts into the warm toffee.
• Cool completely. *Best results when cooled in in the fridge.
• Cut or break 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.

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.