Chocolate Covered Saltines Recipes

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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

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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

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)

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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 COVERED RITZ CRACKERS



Chocolate Covered Ritz Crackers image

With the buttery taste of the Ritz Cracker and the sweet taste of chocolate, these cracker candies do not last very long.

Provided by Donna Geuder

Categories     Other Snacks

Time 15m

Number Of Ingredients 5

1 1/4 sleeves ritz crackers (around 45 crackers)
1 c brown sugar
1/2 c butter
1/3 c peanut butter, creamy
1 1/2 c semi-sweet chocolate chips

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Steps:

  • 1. preheat oven to 425 degrees
  • 2. Line a 9 x 13 pan with foil and spray lightly with nonstick spray
  • 3. Place the Ritz crackers on the foil; they will overlap, so feel free to break them into pieces to make a mostly even layer. The good news is that it doesn't have to be perfect!
  • 4. Melt together the butter, peanut butter and brown sugar over medium heat until the sugar has just dissolved; pour immediately over the Ritz crackers and spread to evenly distribute.
  • 5. Place in the oven at 425 for about 5 minutes until it just starts to bubble.
  • 6. Remove from the heat immediately and sprinkle with chocolate chips. Let the chips sit for about 1 minute, then spread evenly with an offset spatula or knife.
  • 7. Place in the freezer for about 20 minutes, then break apart. Or just eat it straight out of the pan!

CHOCOLATE-COVERED CRACKERS



Chocolate-Covered Crackers image

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

1 tub (7 oz.) BAKER'S Dark Semi-Sweet Dipping Chocolate
18 round buttery crackers

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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 SALTINES



CHOCOLATE COVERED SALTINES image

Categories     Candy     Chocolate     Dessert     Bake     Christmas     Quick & Easy

Number Of Ingredients 6

40 saltine crackers
1 cup butter
3/4 cup brown sugar
12 ounces mini semisweet chocolate chips
1/2 cup Heath toffee pieces
Candy spinkles to garnish

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Steps:

  • Arrange the saltines on a greased, foil covered jelly roll pan. Melt butter and brown sugar in saucepan on the stove until boiling for 3 minutes. Pour mixture over crackers. Bake at 350 degrees for 5 minutes. Pour chocolate chips over saltines and let stand for 5 minutes to melt. Spread around chocolate with spatula and sprinkle with toffee and candy sprinkles. Place in refrigerator until hard. Break into bite-size pieces. Store in refrigerator.

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