Chocolate Covered Buttery Crackers Recipes

CHOCOLATE COATED PEANUT BUTTER CRACKERS

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.

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.

CHOCOLATE COVERED SALTINE CRACKERS

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.

CHOCOLATE COVERED RITZ CRACKERS

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 BUTTERY CRACKERS

Steps:

• 1. Place chocolate wafers and shortening in shallow dish and heat in the microwave for about 3 minutes on half power, or until the wafers melt. Stir until smooth.
• 2. Dip crackers into chocolate and shake off excess. Place on waxed paper until chocolate sets up.

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.

CHOCOLATE-COVERED CRACKERS

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.

CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH CRACKERS

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.

CHOCOLATE PEANUT BUTTER RITZ COOKIES

Steps:

• Line a 18x13 sheet pan with wax paper.
• In a small mixing bowl, stir together the peanut butter and the powdered sugar until smooth.
• Evenly space 30 Ritz crackers face down. This will be the cookies "bottom".
• Spoon 1 tablespoon of peanut butter mixture into the center of the cracker. Do not spread the peanut butter to the edges.
• Place the "top" cracker, face up. Gently press the cracker down, just until the peanut butter is close to the edge of the crackers, but not dripping over the edge.
• Refrigerate the cookies on the tray for 25 minutes. (This helps firm up peanut butter mixture).
• In a medium sized heat safe bowl, combine 2 cups of the chocolate chips.
• In the microwave, heat the chocolate chips for 30 seconds at a time, stirring well after each interval, until the 2 cups of chocolate chips are melted.
• Add the remaining ½ cups of chocolate chips, and stir until the chocolate is smooth.
• Remove the cookies from the refrigerator.
• Place 1 cookie at a time in the melted chocolate. Using a regular dinner fork, flip the cookie over until it is well coated. Slide the fork completely under the cookie and gently tap the fork against the rim or the side of the bowl, to remove the excess chocolate.
• Return the sheet pan of cookies to the refrigerator. Chill for 30 minutes to help set the chocolate. Store in an airtight container.

EASY CHOCOLATE COVERED RITZ CRACKER COOKIE POPS

Steps:

• Lay 15 Ritz crackers on a flat surface. Spread a thick layer of peanut butter over the top of each cracker.
• Press a lollipop stick into the center of each Ritz cracker and top it with another cracker to form a sandwich.
• Melt the chocolate in the microwave in 30 second intervals, stirring between each interval.
• Carefully dip each side of the cracker in the chocolate, using a spoon to coat the bottom and sides. Lift the cracker out of the bowl with a fork and lightly tap the fork on the edge of the bowl to remove the excess chocolate. Place the chocolate dipped cracker sandwich on a piece of waxed paper. Continue dipping the peanut butter filled Ritz crackers until they have all been coated in the melted chocolate.
• Allow the chocolate coating to harden, then melt the red and green chocolate according to the package instructions. Place each color in a piping bag and drizzle it over the top of the Ritz cracker pops.
• Before the red and green chocolate hardens, top with sprinkles.
• Allow the decorative chocolate to set before serving.