Saltine Cracker Crunch Food

HOMEMADE SALTINE CRACKERS

Steps:

• Preheat oven to 400 degrees Fahrenheit
• Line 2 cookie sheets with parchment paper
• In a bowl, combine the flour, salt, and baking powder
• Add the olive oil and mix with a wooden spoon. Slowly add the water and mix with your hands
• Dump the mixture onto the counter and knead with your hands until a ball of dough is formed
• Place the ball back in the bowl, cover with plastic or foil and let the dough rest for 10-20 minutes
• Divide the dough in half. Work with one piece at a time. Mold each half into a ball
• Using a rolling pin, spread the dough ball into a thin rectangle
• Place the rectangle on the lined cookie sheet. Cut into small squares using a pizza cutter or knife
• Make 3-4 small holes into each cracker using a fork or skewer
• Brush the tops with olive oil and sprinkle your desired toppings
• Bake for 12-15 minutes or until the crackers are golden and crunchy
• Remove from oven, place on a cooling rack
• Enjoy!

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 CRACKER CRUNCH

Steps:

• Combine sugar, milk and butter in a large saucepan, bring to full boil over moderate heat, stirring constantly.
• Boil for 5 minutes, remove from heat and add peanut butter, coconut, crackers and vanilla. Stir until well mixed.
• Pour the mixture into a buttered pan, 9 x 9 inches.
• Cut into squares. Makes about 2 1/2 pounds.

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 TOFFEE CRUST

Steps:

• In medium bowl add crushed crackers, brown sugar. Mix with hands.
• Add melted margarine and vanilla. Mix well.
• Preheat oven 375*.
• Spray pam in the cooking pan or pie pan.
• Use non-stick pans if you have.
• Press in the bottom of 9 X 9 pan or 9 inch pie pan.
• Bake from 9 to 12 minutes. When the bottom of the crust starts to turn light brown, watch carefully, take out of oven when it is a medium brown. Cool.
• Note: If you want to reserve 1/4 cup cooked or cooked crust, it is nice sprinkled on top of any filling.
• I use my "I Can't Believe It is Butter" margarine spread.

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.