Chocolate Covered Saltines Recipes

TRISCUIT CHOCOLATE COVERED CRACKERS

Steps:

• Line baking sheet with parchment paper.
• In microwave or small double boiler, use low to medium heat to melt semi-sweet chocolate chips, stirring occasionally until smooth.
• Dip crackers into chocolate and place on parchment paper. When all crackers have been dipped, sprinkle with salt or sugar if desired and place in fridge to set.
• Alternatively, chill crackers for approximately five minutes. Melt white chocolate chips and drizzle over crackers.

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.

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.

SWEET AND SALTINES

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 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 GRAHAM CRACKER COOKIES

Steps:

• Melt the chocolate using a double boiler until glossy stirring often or melt in 30 second increments in the microwave stirring between rounds until smooth and glossy.
• Line a tray with parchment paper. Use a fork to completely dip the graham cracker into the melted chocolate until covered. If the chocolate is too thick making it hard to dip or get a thin coating, mix in a little coconut oil at a time to get the right consistency.
• Remove the crackers from the chocolate with a fork and gently tap off the excess chocolate. Us the tip of the fork or a toothpick to push the chocolate dipped graham crackers on to the lined tray. When done dipping place the chocolate covered graham cracker cookies in the fridge to set for half hour.

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.