Chocolate Oyster Cracker Squares Recipes

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 OYSTER CRACKER SQUARES

Steps:

• 1. Preheat oven to 350^. Cover a jelly roll pan(15x10-inch) with parchment paper and spray with non-stick butter spray. Place crackers side by side in a single layer on the bottom of the pan -do not overlap.Set aside.
• 2. In a heavy bottomed saucepan, melt butter and add brown sugar and bring to a boil. Boil for about 3 minutes.Carefully drizzle all the mixture over the crackers and spread until completely covered. (can us graham crackers)
• 3. Bake in the oven for 5 minutes- don't fret the crackers will float-that's what is suppose to happen. Turn off oven and remove crackers from the oven. Immediately sprinkle chocolate chips and walnuts over the crackers.(you know I am going to sprinkle on the bacon bites too) lol. Return to turned off oven until chocolate melts- about 3-5 minutes.
• 4. Remove from oven, and press the nuts into the chocolate with a buttered pancake turner. Cut 1-inch markings into candy, using a table knife while candy is still warm. Cool completely and remove from the parchment paper. (can use saltine crackers)

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.

CHOCOLATE CRACK -- SALTINE TOFFEE SQUARES

Steps:

• Preheat oven to 375°.
• Line a jelly roll pan with foil. Coat with nonstick spray.
• Cover the bottom of the pan with a single layer of saltine crackers.
• Melt butter and sugar over med-low heat. Whisk until butter melted and mixture begins to boil. Boil for 3 minutes, whisking constantly. All the sugar granules should be melted.
• Carefully pour over the crackers.
• Bake for 5-6 minutes until bubbly. The crackers may bubble & lift off the bottom of the baking sheet, don't worry!
• Remove from oven and sprinkle with chocolate chips. Let rest for a couple minutes until choc chips begin to get glossy and soft.
• Spread the chocolate over the toffee, sprinkle with nuts, pressing the nuts into the warm toffee.
• Cool completely. *Best results when cooled in in the fridge.
• Cut or break into pieces.

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.

CHOCOLATE CARAMEL CRACKER BARS RECIPE

Steps:

• Line an 8x8-inch pan with parchment paper. Line a single layer of club crackers.
• Add the butter, sweetened condensed milk, brown sugar, and corn syrup to a medium saucepan. Stir well and bring to a boil on medium heat.
• Reduce the heat to medium-low, then cook for 8 minutes, stirring every minute.
• Add ⅓ of the caramel mixture to the crackers gently.
• Add a second layer of crackers, then add another ⅓ of the caramel mixture, another layer of crackers, and the rest of the caramel mixture.
• Top with the chocolate chips and cover with a dishtowel 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.
• Serve, and enjoy!

SALTED TOFFEE OYSTER CRACKERS

Steps:

• Preheat oven to 400F.
• Line a baking pan with aluminum foil then spray the foil lightly with cooking spray.
• Melt butter in a medium sized, heavy-bottomed, saucepan set over medium-low heat. Add brown sugar and cayenne pepper (if using). While stirring gently and very slowly, bring the mixture to a boil slowly and over steady heat. Use a candy thermometer to check the temperature. Continue stirring very slowly and gently (it is a slow process). Boil 3-4 minutes or until the thermometer registers 270°-290°F and becomes lighter in color and "fluffier". Turn off the heat and add the oyster crackers."
• Now, working quickly so the brown sugar/butter mixture doesn't set up, pour the toffee/oyster crackers onto the prepared baking sheet and try to spread them out to a single layer. (If it is too difficult to spread the crackers into a single layer at this point, don't worry - it will be possible in a few minutes.)
• Sprinkle the crackers lightly with coarse sea salt or kosher salt.
• Place the crackers on a middle rack in the hot oven and bake 2 minutes.
• Remove the crackers from the oven and smooth them out to a single layer.
• Place back in the oven and bake for 3 more minutes.
• After a total 5 minutes baking time, remove from oven and place the pan on a cooling rack to cool for 5 minutes.
• Once they are cool enough to handle, pick up the edges of the aluminum foil that is under the crackers and bring the edges together so the crackers roll together.
• Remove from the foil, break into individual pieces and place on foil or parchment paper to cool completely.
• Store in an airtight container.

OYSTER CRACKER CHOCOLATE CANDY

Steps:

• 1. Line a 15x10 inch baking pan with parchment paper and coat with cooking spray..(I used butter) Place crackers on pan to cover bottom, DO NOT overlap. 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.
• 2. Bake at 350* for 5 minutes. (crackers will float). Remove from oven. Turn oven off. sprinkle chocolate chips and walnuts, (or whatever nuts you like) over crackers. Return to oven until chocolate melts, about 3-5 minutes. Remove from oven. using a greased spatula press walnuts onto chocolate. Cut into 1" squares until warm...Cool completely and remove from Parchment/Foil...makes about 5 dozen

DIY OYSTER CRACKERS RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 375°F (190°C). Combine flour, salt, sugar, and baking powder into a medium bowl and whisk to combine. Add butter and using a pastry cutter or fingertips, work into flour until it resembles coarse meal. Add water and lightly knead dough until it comes together into a ball.
• Set dough on a lightly floured surface and cover with an overturned mixing bowl. Allow to rest for 15 minutes.
• Roll dough out on a well floured surface to a thickness of 1/8 inch. Cut dough into 1/2-inch squares, rectangles, or diamonds. Transfer to a parchment-lined baking sheet and space the shapes out as much as possible.
• Bake until crackers are showing color around the bottom edges, about 15 minutes. Turn oven off and crack the door open about 8 inches. Leave crackers inside to cool and continue to crisp, about 30 minutes. Remove from oven, season with salt, and allow to cool completely. Crackers can be stored in a sealed container for up to a week.