Sweet And Salty Chocolate Dipped Crackers Food

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CHOCOLATE COVERED SALTINE CRACKERS



Chocolate Covered Saltine Crackers image

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

40 saltine crackers
1 cup butter
3/4 cup brown sugar
12 ounces mini chocolate chips
1/2 cup chopped nuts
1/2 cup toffee pieces
1 tablespoon candy sprinkles (to garnish) (optional)
1/4 cup raisins (optional)
1/4-1/2 cup crushed mint, candy cane optional for christmas

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

TRISCUIT CHOCOLATE COVERED CRACKERS



Triscuit Chocolate Covered Crackers image

A unique sweet and salty snack perfect for holiday gift giving.

Provided by Kathryn

Categories     Dessert

Time 10m

Number Of Ingredients 4

12 Original Triscuit crackers
3/4 cup semi-sweet chocolate chips
1/4 cup white chocolate chips, (optional)
1 tbsp sea salt or vanilla sugar, (optional)

Steps:

  • Line baking sheet with parchment paper.
  • In microwave or small double boiler, use low to medium heat to melt semi-sweet chocolate chips, stirring occasionally until smooth.
  • Dip crackers into chocolate and place on parchment paper. When all crackers have been dipped, sprinkle with salt or sugar if desired and place in fridge to set.
  • Alternatively, chill crackers for approximately five minutes. Melt white chocolate chips and drizzle over crackers.

Nutrition Facts : Calories 86 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 piece, Sodium 589 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

SWEET AND SALTINES



Sweet and Saltines image

Pour chocolate over salty crackers for Trisha Yearwood's Sweet and Saltines recipe from Trisha's Southern Kitchen on Food Network

Provided by Trisha Yearwood

Categories     dessert

Time 35m

Yield 20 servings

Number Of Ingredients 5

Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)

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.

SWEET AND SALTY REINDEER POPS



Sweet and Salty Reindeer Pops image

These sweet and salty Reindeer Pops make an adorable addition to any holiday cookie plate!

Categories     Christmas     comfort food     dessert     snack

Time 1h30m

Yield 16 servings

Number Of Ingredients 9

1/2 c. creamy peanut butter
1/4 c. powdered sugar
32 round, buttery crackers, such as Ritz (1 sleeve)
16 wooden popsicle sticks
10 -12 oz dark chocolate bars
16 red candy-coated chocolate candies, like M&Ms
32 small candy eyeballs
1 c. mini pretzel sticks, broken into 1/2-inch pieces
Flaky sea salt, optional

Steps:

  • Place the peanut butter in a medium bowl. Sift the powdered sugar through a fine mesh strainer over top of the peanut butter. Using a rubber spatula, stir the peanut butter and sugar together to make a smooth, somewhat stiff mixture.
  • Spread about 1 teaspoon of the peanut butter mixture on half of the crackers. Press the wooden sticks into the peanut butter mixture, then top each with one more cracker. Press the crackers to stick them together. Place in the freezer for 20 minutes.
  • Meanwhile, chop the chocolate bars into small, similar-sized pieces. Place in a bowl set over a pot filled with about 1" of water. (Make sure that the bowl does not touch the water). Place the pot on the stove and bring the water to a simmer over medium-low heat. Stir the chocolate occasionally, until it is melted and fluid. Transfer to a tall measuring cup, for easier dipping.
  • Line a large baking sheet with parchment or waxed paper. Remove the pops from the freezer. Dip one pop into the melted chocolate to coat completely. Remove and let the excess chocolate drip off into the measuring cup. Place the pop on the sheet tray and immediately place four little pretzel pieces up top (the antlers), two candy eyes just below, then one red candy nose. Repeat with all of the other pops. When the chocolate is shiny and still somewhat soft, sprinkle the tops of the reindeer faces with a pinch of flaky sea salt, if you like.
  • Let firm up at room temperature for 30-45 minutes. Store in an air-tight container in a single layer, between layers of parchment paper, in a cool spot in your kitchen or in the refrigerator for up to 1 week.

SWEET AND SALTY CHOCOLATE-DIPPED CRACKERS



Sweet and Salty Chocolate-Dipped Crackers image

Sweet and salty go together like love and marriage or peanut butter and jelly. They're (predictably) perfect together in these chocolate-dipped crackers.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 10 servings, 4 dipped crackers each

Number Of Ingredients 2

40 saltine crackers
1 container (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate, melted

Steps:

  • Dip half of each cracker into chocolate.
  • Place on waxed paper-covered baking sheet.
  • Refrigerate 1 hour or until chocolate is firm.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 11 g, Protein 2 g

CHOCOLATE COVERED RITZ CRACKERS RECIPE



Chocolate Covered Ritz Crackers Recipe image

Chocolate Covered Ritz Crackers are salty, sweet, and a little addictive with their chocolate peanut butter combo. This is an easy, 4-ingredient no-bake recipe anyone can do!

Provided by Erin Henry

Categories     Dessert     Holiday

Time 35m

Number Of Ingredients 5

1 cup peanut butter (we like creamy PB, but crunchy will also work)
½ cup powdered sugar (also called confectioners sugar)
16 ounces milk chocolate wafers (candy melts or chocolate almond bark can be used)
48 Ritz Crackers
sprinkles (optional)

Steps:

  • Line a baking sheet with parchment paper or wax paper.
  • Mix the peanut butter and powdered sugar in a medium bowl with a spatula or spoon.
  • Place about a teaspoon and a half of the peanut butter mixture on each cracker. Then, top with another cracker and smoosh down the filling, but don't let it ooze over the edges. Place it on the baking sheet.
  • In a microwave-safe bowl, place chocolate wafers. Melt according to the package instructions. OR microwave at 50% power for 1 minute. Stir, then microwave at 30-second increments stirring after each heating until the chocolate is melted and smooth.
  • Using a fork(s), dip the cracker cookie in the melted chocolate turning it to cover all sides. Next, pick it up on the fork and then tap the fork on the side of the bowl to smooth them out remove any excess chocolate. Place each one on the parchment-lined baking sheet. If using, top with sprinkles while still soft. Let them cool and set for about 20 minutes.

Nutrition Facts : Calories 184 kcal, Carbohydrate 22 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 1 mg, Sodium 233 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 7 g, ServingSize 1 serving

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