Chocolate Cracker Bars Recipes

CHOCOLATE-CARAMEL-CRACKER BARS

Steps:

• Grease 13x9-inch pan. Place half of the crackers in bottom of greased pan.
• In medium saucepan, combine sweetened condensed milk, brown sugar, butter and 1/4 cup milk. Cook over low heat until butter is melted, stirring frequently. Increase heat to medium-high; bring to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Stir graham cracker crumbs into caramel mixture.
• Pour half of caramel mixture over crackers in pan. Arrange remaining crackers over caramel. Top with remaining caramel mixture.
• In small saucepan, heat chocolate chips and 2 tablespoons milk over low heat until chocolate is smooth, stirring frequently. Stir in peanut butter. Spread over bars. Refrigerate 30 minutes or until set. Cut into bars.

CHOCOLATE CARAMEL CRACKER BARS

Steps:

• Line an 8x8 pan with parchment paper.
• Line a single layer of club crackers.
• Add butter, sweetened condensed milk, brown sugar, and corn syrup to a medium saucepan.
• Stir well and bring to a boil on medium heat.
• Reduce heat to medium-low then cook for 8 minutes, stirring every minute.
• Add 1/3 of the caramel mixture to the crackers gently (don't worry if you miss a spot).
• Add a second layer of crackers (be VERY careful the caramel is very hot).
• Add another 1/3 of the caramel mixture then another layer of crackers and the rest of the caramel mixture.
• Top with your chocolate chips and cover with a dishtowel (this keeps the heat in) for 3 minutes.
• Spread the chocolate in an even layer over the bars.
• Refrigerate for 1 hour until cooled and hardened before cutting into slices.

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.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY

Steps:

• In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
• Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
• Spread on the peanut butter mixture.
• Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
• Refrigerate for 3 hours.
• Remove from pan, cut, and serve.
• Enjoy!

GRAHAM CRACKER BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8 inch baking dish.
• In a medium bowl, stir together the graham cracker crumbs and coconut. Pour in the condensed milk and melted margarine, mix until well blended. Press the mixture evenly into the prepared pan.
• Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over the cooled bars, chill and cut into squares.

CHOCOLATE-COCONUT BARS

Steps:

• Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
• In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
• Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
• Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

PEANUT BUTTER CHOCOLATE BARS

Steps:

• Spray a 9 x 13 pan with cooking spray. Set aside.Add butter, powdered sugar, 1 cup peanut butter and graham cracker in a large bowl. Mix to combine.
• Layer into the prepared pan.
• Add the 1/2 cup of peanut butter and chocolate chips to a small bowl. Microwave in 15 second intervals until fully melted.
• Pour onto of the peanut butter layer and smooth with a rubber spatula.
• Place in the refrigerator to firm up for an hour.
• To serve, cut into squares and enjoy!

CHOCOLATE CARAMEL CRACKER BARS

Steps:

• Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan., In a large saucepan, combine milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice., Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars.

EASY SODA CRACKER BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Melt the margarine and add soda crackers; spread in a 13 x 9 inch cake pan.
• Sprinkle coconut, chocolate chips and nuts evenly over soda cracker mixture. Pour milk over nuts and bake for 20 minutes.

GRAHAM CRACKER BARS

Steps:

• Line a 10x15 pan with foil.
• Cover with a single layer of graham crackers.
• Mix the sugar and butter in a sauce pan. Boil for 2 minutes.
• Pour over the graham crackers, sprinkle with the nuts and then the chocolate chips.
• Bake at 350 degrees farenheit for 5 minutes.
• Let cool and cut into 2 inch squares.

CHOCOLATE CRACKER BARS

Steps:

• Preheat oven to 350 degrees.
• Line a cookie sheet with aluminum foil and place whole crackers on sheet.
• Melt butter and sugar in saucepan over medium-high heat.
• Heat to boiling; boil until sugar is completely dissolved. Spread over crackers.
• Bake for 10 minutes.
• Remove from oven and immediately sprinkle with chocolate chips; let stand for 3-5 minutes.
• Using paint brush/barbeque brush/silicone brush or even the back of a spoon, spread melted chocolate over baked crackers.
• You can sprinkle coloured sugar crystals on top or whatever you want, red & green for Christmas, orange for Halloween, etc.
• Cool in fridge until hard.
• Break into chunks or cut into squares.

COCONUT CRACK BARS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Line a 9x9-inch square baking pan with aluminum foil and lightly spray with nonstick spray.
• Place crackers in single layer of pan to cover the whole bottom. Break the crackers as necessary to fit.
• Spread brown sugar on the bottom of a small saucepan. Cut butter into about 8 slices and place on top of sugar. Place pan on top of medium-high heat and bring to a boil. Let boil about 2-4 minutes or until smooth and brown in color. Stir in coconut.
• Pour mixture over graham crackers and spread evenly with an offset spatula. Bake for about 5 minutes at 425 degrees F to set.
• Sprinkle chocolate chips evenly over crackers and place back in oven for about 2 minutes or until chips start to melt. Remove from oven and spread chips evenly over crackers. Cool.
• Place in refrigerator (or freezer) for about an hour or until chocolate sets. Break or cut into pieces.

HOMEMADE CHOCOLATE BARS

Steps:

• *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts