CHOCOLATE COVERED SALTINE CRACKERS
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
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
CHOCOLATE-COVERED CRACKERS
Enjoy this two-ingredient Chocolate-Covered Crackers recipe. There is no baking or elaborate preparation required to make these Chocolate-Covered Crackers.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings, three coated crackers each
Number Of Ingredients 2
Steps:
- Melt chocolate as directed on package. Use fork to dip 1 of the crackers into chocolate, turning to evenly coat cracker with chocolate. Gently shake cracker over dip container to remove excess chocolate.
- Place on wax paper-covered baking sheet. Repeat with remaining crackers and chocolate.
- Refrigerate 30 min. or until chocolate is set. Place in airtight container with sheet of wax paper between each layer. Refrigerate up to 1 week.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHOCOLATE COVERED RITZ CRACKERS RECIPE
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
SWEET AND SALTINES
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
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.
CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH CRACKERS
These cookies are fun to make anytime of year. My family enjoys them because they're not as rich as many other sweets. The recipe can easily be doubled...I like to make one batch dipped in milk chocolate and another in white chocolate.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 4
Steps:
- Spread peanut butter on half of the crackers; top with other half to make sandwiches. Refrigerate. Melt chocolate chips and shortening in a microwave or double boiler; dip sandwiches and place on waxed paper until chocolate hardens.
Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SODA CRACKER CHOCOLATE CANDY
"My husband and I make several batches of this easy, chocolaty nut squares for holiday gifts," notes Margery Bryan of Royal City, Washington. "Most people are surprised to learn the recipe includes soda crackers." Married for 22 years, the couple recently retired and sold their ranch. Both love to cook.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 173 calories, Fat 12g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 108mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE COATED PEANUT BUTTER CRACKERS
Peanut butter-filled crackers with chocolate or white chocolate coating. (The recipe is written using chocolate almond bark, but just substitute the same amount of white chocolate for the white variation.)
Provided by Barb
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 20
Number Of Ingredients 4
Steps:
- Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
- Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.
- Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.
- Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.
Nutrition Facts : Calories 389 calories, Carbohydrate 39.3 g, Cholesterol 9.5 mg, Fat 24 g, Fiber 1 g, Protein 6 g, SaturatedFat 10.6 g, Sodium 213.9 mg, Sugar 28.5 g
CHOCOLATE-COVERED ANIMAL CRACKERS
From Happy Healthy Life. This is the original recipe which calls for one and three quarter's cup of animal crackers. The recipe was reduced and I used a box of Barnum Animal Crackers; only melting about one third of a bar of dark chocolate (specificallyTrader Joe's 73% Super Dark Organic Chocolate Bar). Update: I discovered yesterday that Barnum Animal Crackers are also available in a convenient eight ounce resealable package. fyi
Provided by COOKGIRl
Categories Dessert
Time 15m
Yield 22 cookies
Number Of Ingredients 3
Steps:
- In a double broiler, start melting your chocolate on medium-low heat. Do not burn! Reduce heat if necessary.
- Line one or two cookie sheets with parchment paper or waxed paper.
- Drop 3 cookies at a time into the melted chocolate, turning gently to coat all sides then carefully remove with a fork. *My change*: I only coated one side of each cookie.
- Place the coated cookies directly on the parchment paper. Immediately sprinkle the non pareils on the chocolate covered cookies while the chocolate is still soft. Repeat until all the cookies are coated with chocolate.
- Place the cookies in the refrigerator or freezer to harden.
- Yield is estimated allowing for broken cookies which is inevitable.
- Have fun trying to determine which animals are which through that thick layer of chocolate!
Nutrition Facts : Calories 20.1, Fat 2.1, SaturatedFat 1.3, Sodium 1, Carbohydrate 1.2, Fiber 0.7, Protein 0.5
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