Cracker Jack Cookies Steph Recipes

CRACKER JACK COOKIES

Steps:

• In a large bowl cream together shortening, sugars, eggs and vanilla. Mix well.
• Combine dry ingredients and mix into wet ingredients
• Add cereals and optional mix and stir well
• Drop by Teaspoon fulls onto lightly greased cookie sheet.
• Bake at 350 F for 10 or 12 minutes.

BALLPACK CRACKER JACK COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine flour, baking powder and baking soda; set aside.
• In a large bowl, cream butter, sugar, brown sugar, eggs, and vanilla.
• Add flour mixture; mix well.
• Fold in oatmeal, rice krispies, coconut, and nuts.
• Bake on ungreased cookie sheet for 8 minutes.
• Cool on wire rack.

CRACKER JACK COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder and salt, stir into the creamed mixture. Gently stir in the oatmeal, coconut, rice cereal and chopped peanuts, try not to pulverize the rice cereal.
• Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

CRACKER JACK COOKIES - STEPH

Steps:

• 1. Mix the sugars with Crisco; add eggs; mix flour, baking soda and baking powder together; add to the mixture. Stir in oatmeal, Rice Krispies, nuts, and coconut.
• 2. Chill dough 3 - 4 hours. Form into balls and place on ungreased baking sheet. Bake for 8 - 10 minutes at 350 degrees. ENJOY!!!

CRACKER JILL BARS

Steps:

• 1. Prep: 25 minutes | Chill: 45 minutes | Makes 20 to 24 bars
• 2. Line an 11x7x2-inch or a 13x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside.
• 3. In a very large bowl toss together the kettle corn, toffee pieces and pecans; set aside.
• 4. In a small saucepan, combine the corn syrup, condensed milk, brown sugar, granulated sugar and butter. Bring mixture to boiling over medium-high heat, stirring constantly. Reduce heat and boil gently, for 5 to 6 minutes or until the caramel sauce has turned light golden brown, stirring frequently. Remove from heat; stir in vanilla. Pour caramel sauce over kettle corn mixture, stirring with a wooden spoon until the kettle corn mixture is completely coated.
• 5. Turn mixture into prepared pan, pressing firmly into pan using the back of the wooden spoon or a large piece of waxed paper.
• 6. Spread melted chocolate over kettle corn mixture in pan. Drizzle caramel topping over chocolate. Sprinkle with sea salt.
• 7. Place in the refrigerator for 45 to 60 minutes to allow chocolate to set.
• 8. Use foil to lift bars from pan. Cut in bars**. * Note: Place chocolate pieces in a large microwave-safe bowl. Cook on 50% (medium) power for 2 to 3 minutes or until chocolate is just melted, stirring twice. ** To make cutting easier, wipe blade of knife with wet paper towels frequently.

CLONE OF A CRACKER JACK®

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Spread popcorn in the bottom of a large, deep roasting pan. Sprinkle peanuts over the popcorn.
• Combine brown sugar, butter, corn syrup, and salt together in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter are melted and sauce is thick and caramelized, 2 to 3 minutes.
• Pour caramel sauce over the popcorn and peanuts and stir to coat popcorn and peanuts completely, scooping any peanuts and caramel that fall to the bottom of the roasting pan.
• Bake in the preheated oven, stirring occasionally, until caramel and popcorn are crisped, about 45 minutes. Turn popcorn out in a single layer on a sheet of parchment paper to cool completely.

EASY CRACKER JACKS

Steps:

• Spray a large roasting pan very well with oil and set aside.
• In a large pan combine butter and Karo; add brown sugar when butter has melted. Stir well and bring to a boil. Once boiling starts set timer to 10 minutes.
• Pop all 5 bags of popcorn (I use lite) and pour into a very large bowl sprayed with oil ( I use a small deep tote).
• When sugar mixture is ready remove from heat and add vanilla, mix well then add soda and mix well.
• Pour mixture over popcorn and mix very well with a large wooden spoon (mixture will be very hot so be careful not to get on hands). Pour popcorn into the roasting pan and bake at 250°F for one hour.
• Pour cooked popcorn back into the deep tote and break up carefully with the wooden spoon. Continue to break up with the wooden spoon as the corn cools keep in a large sealed baggie.

CRACKER JACK COOKIES

Steps:

• 1. Cream Butter with Sugars. Beat in eggs and Vanilla.
• 2. Sift together dry ingredients and add to butter mixture. Stir in Oatmeal,Coconut and rice krispies.
• 3. Drop by teaspoon full onto greased baking sheet . Bake at 350* for 10 to 12 minutes. then enjoy... They come out looking like lace flat and crisp. so so good.

CRACKER JACK - COPYCAT

Steps:

• Mix popcorn and peanuts in a large bowl or roasting pan. Keep warm in a 250°F oven.
• Melt butter in a 2 quart saucepan. Stir in sugar, corn syrup and salt. Bring to a rolling boil on medium heat, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla.
• Quickly pour over warm popcorn while tossing until well coated. Spread in a shallow baking pan or roasting pan.
• Bake at 250°F for 45 minutes. Stir every 15 minutes. Make sure every piece of popcorn has been moved around on the bottom.
• Remove from oven and turn out onto foil to let cool.
• Store in a tightly covered container.