Chocolate Frosted Saltines Recipes

CHOCOLATE ECLAIR

Steps:

• In a large bowl, combine pudding mix and confectioners' sugar. Whisk in milk until mixture is smooth, then gradually fold in whipped topping.
• Place a layer of graham crackers in the bottom of a 9x13 inch pan. Spread 1/3 of pudding mixture over crackers. Cover pudding with another layer of graham crackers. Continue layering until pudding mixture is gone. Cover last pudding layer with another layer of graham crackers.
• Remove lid and seal from frosting and microwave at 20 second intervals, stirring between intervals, until frosting is pourable (about 1 minute). Spread frosting evenly over top layer of graham crackers. Refrigerate 24 hours before serving.

SODA CRACKER CHOCOLATE CANDY

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.

SALTINE CRACKER TOFFEE WITH CHOCOLATE

Steps:

• Preheat the oven to 400°F. Line a rimmed baking sheet with heavy-duty aluminum foil and spray with nonstick spray.
• Lay the crackers (salt-side down) in a single layer until the sheet is covered.
• Melt the butter in a nonstick pan set over medium-low heat.
• Add the brown sugar and bring to a rolling boil.
• Boil for 4-5 minutes, until lighter in color of bubbly.
• Pour the butter/sugar mixture carefully over the crackers.
• Bake the toffee for 5 minutes.
• Let the toffee cool for 1-2 minutes, then sprinkle the chocolate chips on top.
• Let sit for a few minutes until the chocolate melts (you might need to put the pan in the oven for 30 seconds or so to warm the chocolate chips).
• Carefully spread the chocolate over the crackers until smooth and covers every cracker.
• Let cool to room temperature, then cool in the refrigerator until cold.
• Break the crackers into rough pieces.

HOMEMADE CHOCOLATE FROSTING

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

CHOCOLATE SALTINE CRACKERS

Steps:

• Preheat oven to 350 degrees F. Line a 9x13 cookie sheet with aluminum foil. Place the saltine crackers on the foil, single, not on top of each other. In a saucepan, melt together the butter and sugar. Pour the butter/sugar mixture onto the crackers. Place in the oven for 5 minutes. It will be bubbly when it comes out. Turn oven off. Pour the chocolate chips over the crackers. Place in the oven for about 1 minute to get the chips soft. Remove from oven and gently spread the chips, like icing. Sprinkle with nuts (if using). Place in the freezer for about 20 minutes. Break apart, like brittle. Store in an airtight container. Variation -- use a mixture of chocolate chips and peanut butter chips.

NO BAKE CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, mix the milk, pudding mix, and whipped topping together until fully combined. Set aside
• In the bottom of a 13x9 inch baking pan, arrange a single layer of graham cracker squares (you can break the squares into smaller pieces to get into the corners of the pan)
• Spread half of the pudding mixture over top of the graham crackers
• Top with another layer of graham crackers
• Spread the remainder of the pudding mixture overtop
• Top with one final layer of graham crackers
• Spread the prepared frosting overtop of the entire cake, and use an offset spatula to spread it right into the corners (chill the cake for 30-minutes prior to help making spreading easier)
• Cover the pan with plastic wrap and chill in the fridge for at least 4 hours before serving

CHOCOLATE-FROSTED SALTINES

Steps:

• Spread desired amount of chocolate frosting on each saltine.
• Eat! :). Don't forget to refrigerate any leftover frosting to eat on more saltines later.