luminum foil.
Mix the chocolate graham cracker crumbs, 3 tablespoons sugar
Mix chocolate graham cracker crumbs and butter together in a small bowl. Press into a 9x13-inch baking pan. Sprinkle walnuts evenly on top. Top with dark chocolate chips, white chocolate chips, and coconut.
Drizzle sweetened condensed milk evenly over coconut layer. Drop spoonfuls of raspberry preserves on top so there will be some on each bar once baked and cut.
Bake in the preheated oven until lightly golden, 20 to 30 minutes. Let cool until set, about 1 hour. Cut into 6 columns and 3 rows to make 18 bars.
9\" spring form pan chocolate graham cracker crumbs, cocoa, 1/4
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Place marshmallow on a stick and heat over an open campfire flame until it begins to brown and melt, 1 to 2 minutes.
Break chocolate graham cracker in half; sandwich the hot marshmallow and creme de menthe thin between the halves. Let cool briefly before eating, 1 to 2 minutes.
Mix all ingredients together and pour into chocolate graham cracker crust.
Freeze.
scraping the bowl. Add the chocolate and beat until smooth, scraping
Preheat oven to 400\u00b0.
Line cookie sheet with foil and completely cover with saltine crackers.
Melt real butter and light brown sugar in pan.
Boil 3 minutes, stirring constantly. Pour boiled mixture over crackers and put in oven and bake 5 minutes.
Remove immediately and sprinkle with milk chocolate chips.
Refrigerate until cool.
Lift foil and candy will break into different pieces.
Do not substitute anything.
A sweet, salty taste!
Bring the oleo and brown sugar to a boil; boil for 3 minutes. Line cookie sheet with aluminum foil.
Lay layer of saltine crackers on foil, edges touching.
Drizzle syrup over crackers. Bake at 350\u00b0 for 10 minutes.
Remove from oven; put the chocolate chips on top.
Return to oven just long enough to melt chocolate chips; remove from oven.
Spread melted chips evenly over baked crackers.
Top with the chopped nuts.
When cool, it will break apart in the size of crackers.
Preheat oven to 400 degrees.
Line cookie sheet with foil.
Place 40 crackers in one layer on cookie sheet.
In saucepan on low heat, combine butter and brown sugar.
Heat until blended. Boil 3 minutes.
Pour mixture evenly over crackers.
Sprinkle cracker centers with chocolate chips.
Place in oven until chips melt.
Sprinkle with chopped nuts.
Cut while warm.
Store on wax paper.
Melt margarine and add sugar.
Separately spread saltine crackers on a foil-covered cookie sheet.
Pour on margarine and sugar.
Put in 350\u00b0 oven for 10 minutes.
Remove from oven and dump on chocolate chips; let melt and spread.
Sprinkle with pecans.
Refrigerate 1 hour.
Break into pieces.
Melt butter in a small saucepan over medium heat, about 5 minutes. Add sugar and stir.
Line a baking sheet with aluminum foil. Spread crackers on the prepared baking sheet. Pour the butter mixture over the top of the crackers. Sprinkle chocolate chips and almonds evenly on top.
Freeze until the crackers are brittle enough to break apart, 30 to 45 minutes.
Spray cookie sheets with Pam.
Spread crackers, side by side, on cookie sheet to fill sheet.
Bring butter and sugar to boil. Boil for 3 minutes, then pour over crackers.
Bake 8 minutes only at 350\u00b0.
Remove from oven and spread melted chocolate chips over crackers.
Let cool and break off into pieces.
Store in wax papered tin in refrigerator.
Melt margarine.
Add sugar and boil for 3 minutes.
Put single layer of crackers on cookie sheet.
Pour sugar mixture over crackers.
Bake at 400\u00b0 for 7 minutes.
Spread chocolate chips over saltines while hot (so chips will melt).
Sprinkle almonds on top; refrigerate to cool.
Break into pieces.
Leftovers can be stored in refrigerator.
Beat the egg whites until stiff. Combine remaining ingredients and fold in egg whites. Bake in 9-inch pie pan 30 minutes at 350\u00b0. Top with ice cream, crushed fruit or chocolate sauce.
Line a cookie sheet with foil.
Top with crackers, side by side, in a single layer.
In microwave, melt oleo.
Stir in sugar and cook 1 minute in microwave on High.
Stir and drizzle over crackers.
Sprinkle with chocolate chips.
Bake at 350\u00b0 for 8 to 10 minutes.
Cool on cookie sheet on rack.
Store in an airtight container 1 week or freezer for 1 month.
Makes 36.
Finely chop 1/2 package of chocolate.
Heat remaining chocolate and 2 tablespoons of milk in saucepan over low heat. Stir until melted.
Beat sugar into cream cheese; add remaining milk and chocolate mixture.
Beat until smooth.
Fold in whipped topping.
Blend until smooth.
Spoon into pie crust.
Sprinkle chopped chocolate on top.
Freeze 4 hours.
Mix the saltine cracker crumbs, graham cracker crumbs and butter.
Press into bottom of a 9 x 13-inch pan.
Bake for 10 minutes at 350\u00b0.
Cool.
Drain liquid from peas, asparagus and water chestnuts. Cut water chestnuts in bite size pieces. Mix peas, asparagus, water chestnuts and mushroom soup together. Place in greased casserole dish and cover top with crushed saltine cracker crumbs. Bake at 325\u00b0 for 30 minutes or until cracker crumbs are lightly browned.
Beat softened cream cheese, butter, and vanilla until creamy.
Slowly add sugars until blended.
Stir in chocolate chips.
Place mixture onto a piece of plastic wrap and form into a ball.
Refrigerate for 1 hour.
Roll ball in pecans.
Serve with chocolate graham crackers.