Bring margarine, sugars, graham cracker crumbs and milk to a boil and boil 5 minutes (scorches easily).
Line 9 x 13-inch pan with Club crackers.
Pour caramel sauce over.
Add another layer of Club crackers.
Pour melted frosting on top and spread.
Add finely chopped nuts on top.
Grease a 9 x 13-inch pan.
Layer with whole Club crackers (Waverly Wafers).
Over low heat, bring to boil and boil for 5 minutes the crumbs, white sugar, brown sugar, milk and margarine. Pour this over crackers.
Add another layer of crackers.
Boil lightly together 1/2 cup sugar, brown sugar, crushed graham crackers, milk and margarine.
Layer a 9 x 13-inch pan with Club crackers.
Pour mixture over Club crackers and add another layer of Club crackers.
Melt together peanut butter, chocolate chips and butterscotch chips.
Pour over top layer of crackers. Chill or freeze before cutting.
Slightly grease 9 x 13 pan. Boil the above ingredients 5 minutes; stir constantly. Line pan with Club crackers. Pour 1/2 of the filling on top of crackers. Press another row of crackers and then the other 1/2 of filling.
Boil for 7 minutes (stirring all the time).
Add 1 teaspoon vanilla.
Line a 9 x 9-inch pan with crackers (Club).
Use 1/2 of filling and put over crackers.
Add another layer of crackers and put other half of filling on that.
Then frost with layer of chocolate frosting.
Grease a 9 x 13-inch pan and put 1 layer of Club crackers. Then bring to a slow boil sugar, brown sugar, graham crackers, milk and oleo.
Pour this over the layer of crackers; then put another layer of crackers over this.
Then melt peanut butter, chocolate chips and butterscotch chips.
Pour this over the last layer of crackers.
preheat oven to 350 degrees.
combine sour cream, milk and hidden valley ranch dressing mix to make dressing. ( i use the fat free sour cream to replace the mayo that the mix calls for).
combine cracker crumbs, cheese and salt/pepper.
Dip the chicken into half of the ranch dressing on both sides. Then dip the chicken into the cracker crumb mix on one side only.
Bake for 35 minutes or until crispy. Use the remaining ranch dressing as a dip/sauce for the chicken once baked.
Serve.
Line jelly roll pan with aluminum foil.
Line with Club crackers.
Preheat oven to 350\u00b0.
Bring butter, margarine and brown sugar to a full, rolling boil for about 1 to 2 minutes. Immediately pour over Club crackers.
Bake 8 to 10 minutes at 350\u00b0 or until corners start to turn brown.
Remove from pan.
Place Hershey chocolate bars on top (spaced) and spread evenly over crackers.
Sprinkle with nuts.
Line a 9 x 13-inch pan with Keebler Club crackers.
Melt oleo in pan.
Add sugars, milk and graham crackers. Boil at least 5 minutes.
Spread over Club crackers.
Spread another layer of Club crackers over this.
Grease a 9x13-inch pan.
Layer the bottom of the pan with Club crackers.
Line 9 x 13-inch pan with Club crackers.
Cook crushed graham crackers, margarine, milk, brown sugar and white sugar for 5 minutes.
Stir constantly.
Cool a bit and pour over Club crackers in pan.
Then top with another layer of Club crackers.
Melt chocolate chips and peanut butter and pour over for frosting. Best if kept in refrigerator.
Grease or spray a 9x13 pan lightly.
Line bottom of pan with Club Crackers.
Melt margarine in sauce pan then add sugars and graham cracker crumbs and milk.
Bring to a boil and boil 5 minutes, stirring constantly.
Pour 1/2 of mixture over crackers then put another layer of Club Crackers on top of that.
Pour remaining mixture over crackers.
Top this with one more layer of crackers.
Melt topping ingredients and pour over top layer of crackers.
Put in refrigerator and chill overnight.
Cut into squares and serve.
Line bottom of cookie sheet with Club crackers.
Boil 7 minutes the oleo, milk, brown sugar and crushed graham crackers. Pour over Keebler crackers.
When cool, top with chips and peanut butter, melted.
Butter a 9 x 13-inch pan.
Line pan with Club crackers.
Bring oleo, sugar, brown sugar and milk to a boil and boil 5 minutes, stirring often.
Add graham cracker crumbs.
Pour mixture over crackers in pan.
Put another layer of crackers over mixture. Melt chocolate chips and peanut butter over low heat.
Spread over cracker layer.
Refrigerate until set.
Cut in squares.
Grease a 9 x 13-inch pan.
Boil sugar, brown sugar, milk and oleo for 2 minutes.
Layer Club crackers on bottom of pan.
Pour mixture over bottom layer.
Repeat layer of Club crackers.
Melt peanut butter, chocolate chips and butterscotch chips.
Spread over top.
Refrigerate until set.
Cut and enjoy!
Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8 inch baking dish.
In a medium bowl, stir together the graham cracker crumbs and coconut. Pour in the condensed milk and melted margarine, mix until well blended. Press the mixture evenly into the prepared pan.
Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over the cooled bars, chill and cut into squares.
Line 9 x 13-inch pan with whole club crackers.
Combine sugars, margarine, milk and 1 cup graham crackers and cook 5 minutes.
Cool to warm.
Pour over crackers.
Cover with another layer of crackers.
Melt together peanut butter and chocolate chips.
Spread over crackers.
Refrigerate.
Melt the butter and brown sugar in a microproof container. Add the nuts.
Stir.
Place Club crackers on greased cookie sheet. Put the melted butter mixture on the crackers.
Bake at 350\u00b0 for 4 minutes.
Arrange single layer of Club Crackers on a cookie sheet with sides.
In saucepan, melt butter, add sugar and boil for two minutes; add the vanilla and stir. Pour immediately over crackers and sprinkle with sliced almonds.
Bake in the oven for 10-12 minutes at 350 degrees or until lightly browned.
Cool, break apart crackers carefully and arrange on serving platter.48.
Line a 9 x 13-inch pan with whole graham crackers.
Melt the oleo. Add the milk, egg and sugar.
Bring to a boil and add the coconut, graham cracker crumbs and nuts.
Spread over the crackers and cover with whole graham crackers.
Frost with fudge frosting. Let set overnight and cut into bars.