Saltine Cracker Chocolate Heaven Food

CHOCOLATE COVERED SALTINE CRACKERS

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.

SWEET AND SALTINES

Steps:

• Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

SALTINE TOFFEE COOKIES

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Line cookie sheet with saltine crackers in single layer.
• In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
• Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

SALTINE CRACKER CANDY WITH TOASTED PECANS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers., Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

SALTINE CRACKER BRICKLE

Steps:

• Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
• Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.

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.

SALTINE CRACKER CHOCOLATE HEAVEN

Steps:

• Boil brown sugar in pan for 10 minutes while stirring Take off heat and pour onto crackers. Put into oven at 400 degrees for 7 minutes. Once out put chocolate on top and add nuts