Oyster Cracker Chocolate Candy Recipes

CHRISTMAS SALTINE TOFFEE COOKIES

Steps:

• Preheat the oven to 350 degrees and line a muffin tin with muffin liners.
• Add butter and brown sugar to a medium saucepan on medium high and cook and stir for 2 minutes or until sugar is dissolved and bubbling.
• Add the crackers to a large bowl and toss with brown sugar mixture, then add to lined muffin tin (do this quickly).
• Bake for 8-10 minutes.
• Top with mini chocolate chips and sprinkles.
• Refrigerate for 15 minutes or until fully cooled.

CRACKER CANDY RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C) degrees.
• Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling - then boil for 3 minutes (set timer).
• Pour over crackers, spread evenly working quickly.
• Put sheet into oven - bake for 5 minutes.
• Remove - pour chocolate chips over top - place a sheet of foil over and let melt for 3 minutes.
• Spread melted chocolate over the top evenly. Add nuts to top - replace foil and refrigerate until set. (Can be frozen.)
• Break up into pieces.
• Nutrition Calories: 2589 Fat: 229 grams Carbs: 142 grams Fiber: 0 grams Sugars: 137 grams Protein: 2 grams
• Enjoy!

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.

CRACKER CANDY

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes.
• Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown.
• Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.

EASY CRACKER CANDY

Steps:

• Preheat oven to 400°F.
• Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray).
• Combine the butter and brown sugar in saucepan.
• Bring to a boil, stirring constantly.
• Cook for 3 minutes.
• Pour the mixture over the crackers.
• Bake 5 minutes.
• Sprinkle the chocolate chips over the baked crackers.
• Let stand 5 minutes then spread the melted chocolate over the top.
• Sprinkle with nuts if desired.
• Chill in the refrigerator until set.
• Invert onto a flat surface; remove the foil and break into pieces.
• Store, covered in an airtight container in refrigerator.
• Note: You can skip the chocolate chips- it's still delicious.

SODA CRACKER CANDY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 10x15 inch cookie sheet with aluminum foil.
• Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.
• In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers.
• Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.
• Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.

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)

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