4 Ingredient Cracker Candy Recipe By Tasty

CRACKER CANDY RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C) degrees.
• Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling - then boil for 3 minutes (set timer).
• Pour over crackers, spread evenly working quickly.
• Put sheet into oven - bake for 5 minutes.
• Remove - pour chocolate chips over top - place a sheet of foil over and let melt for 3 minutes.
• Spread melted chocolate over the top evenly. Add nuts to top - replace foil and refrigerate until set. (Can be frozen.)
• Break up into pieces.
• Nutrition Calories: 2589 Fat: 229 grams Carbs: 142 grams Fiber: 0 grams Sugars: 137 grams Protein: 2 grams
• Enjoy!

4-INGREDIENT CRACKER CANDY RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Line a cookie sheet with aluminum foil, spray with nonstick cooking spray, and place crackers on the sheet.
• Melt butter on low heat. Once melted add brown sugar and stir occasionally until mixture starts to boil.
• Let boil for 3 minutes, then stir to make a smooth caramel. Pour caramel over crackers and let sit for 5 minutes.
• Spread melted Reese's peanut butter chips and place the tray in the freezer for 50-60 minutes or until firm.
• Break into pieces and enjoy!

EASY CRACKER CANDY

Steps:

• Preheat oven to 400°F.
• Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray).
• Combine the butter and brown sugar in saucepan.
• Bring to a boil, stirring constantly.
• Cook for 3 minutes.
• Pour the mixture over the crackers.
• Bake 5 minutes.
• Sprinkle the chocolate chips over the baked crackers.
• Let stand 5 minutes then spread the melted chocolate over the top.
• Sprinkle with nuts if desired.
• Chill in the refrigerator until set.
• Invert onto a flat surface; remove the foil and break into pieces.
• Store, covered in an airtight container in refrigerator.
• Note: You can skip the chocolate chips- it's still delicious.

TOFFEE CRACKER CANDY RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees. Line with foil a 12X17 cookie sheet and spray with non-stick spray. Place crackers flat on cookie sheet. Melt butter, add sugar, allow to come to a boil. Stir constantly. Turn down heat, simmer uncovered for 5 - 6 minutes. May vary depending on stove, but mixture will be thickened and sugar is completely disolved. Pour over crackers and cover evenly. Back for 8 - 10 minutes, or until it is bubbly. Remove from oven and allow to sit for five minutes. Top with chocolate chips and allow chocolate to melt. Spread into top layer. Sprinkle with chopped nuts if desired. Allow to completely cool, then break up into small pieces.

CRACKER CANDY 2 RECIPE - (4.4/5)

Steps:

• Heat oven to 350 degrees. Put foil over cookie tray and spray with Pam. Line with crackers. Boil butter and sugar for 3 minutes, stirring. Add vanilla. Pour over crackers and sprinkle with walnuts or favorite nut. Bake 10 minutes. Can top with mini chocolate chips. Peel off foil and break a part when cools.

CRACKER CANDY

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes.
• Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown.
• Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.

SODA CRACKER CANDY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 10x15 inch cookie sheet with aluminum foil.
• Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.
• In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers.
• Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.
• Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.

OLD FASHIONED CRACKER CANDY

Steps:

• Combine sugar and evaporated milk in a medium saucepan and bring to a boil. (stir constantly to prevent scorching).
• Remove from heat; add peanut butter and vanilla. Mix well.
• Add crushed crackers and toss lightly to blend. Allow mixture to stand for 15 minutes.
• Drop mixture by small teaspoon onto waxed paper.
• Allow candies to firm before serving.