Sweet And Salty Chocolate Dipped Crackers Recipes

SWEET & SALTY CRACKER TREATS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch baking pan with aluminum foil. Lightly spray foil with no-stick cooking spray.
• Place saltine crackers in single layer onto prepared pan. If necessary, break additional crackers in half to fill in any gaps.
• Combine butter and sugar in 1-quart saucepan; cook over medium heat until mixture comes to a boil. Continue cooking 1-2 minutes until mixture thickens slightly. Pour mixture over crackers; spread to coat all crackers.
• Bake 5 minutes (mixture will look foamy). Remove from oven; sprinkle chocolate chips evenly over crackers. Continue baking 1-2 minutes or until chips are slightly melted.
• Gently spread chocolate mixture over crackers; sprinkle peanuts evenly over top. Cool completely. Break or cut into pieces.

SWEET AND SALTY CHOCOLATE BARK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
• Arrange crackers in the prepared jelly roll pan.
• Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
• Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
• Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.

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.

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 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.

SWEET AND SALTY CHOCOLATE-DIPPED CRACKERS

Steps:

• Dip half of each cracker into chocolate.
• Place on waxed paper-covered baking sheet.
• Refrigerate 1 hour or until chocolate is firm.

EASY CHOCOLATE COVERED RITZ CRACKER COOKIE POPS

Steps:

• Lay 15 Ritz crackers on a flat surface. Spread a thick layer of peanut butter over the top of each cracker.
• Press a lollipop stick into the center of each Ritz cracker and top it with another cracker to form a sandwich.
• Melt the chocolate in the microwave in 30 second intervals, stirring between each interval.
• Carefully dip each side of the cracker in the chocolate, using a spoon to coat the bottom and sides. Lift the cracker out of the bowl with a fork and lightly tap the fork on the edge of the bowl to remove the excess chocolate. Place the chocolate dipped cracker sandwich on a piece of waxed paper. Continue dipping the peanut butter filled Ritz crackers until they have all been coated in the melted chocolate.
• Allow the chocolate coating to harden, then melt the red and green chocolate according to the package instructions. Place each color in a piping bag and drizzle it over the top of the Ritz cracker pops.
• Before the red and green chocolate hardens, top with sprinkles.
• Allow the decorative chocolate to set before serving.