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.
Break club crackers into individual crackers. Put on two cookie sheets.
Mix butter, oleo, sugar and boil until foamy about 1 minutes.
Put slivered almonds on top of crackers.
Pour butter mixture on crackers.
Bake 10 minutes at 350 degrees. Watch carefully.
Put on wax paper.
Break apart crackers and put on well-greased jelly roll pan. Boil butter, oleo and sugar for 1 minute.
Pour boiled mixture over crackers.
Top with chopped almonds.
Place crackers on cookie sheet.
Sprinkle with almonds.
Melt sugar, butter and oleo.
Boil for 2 minutes.
Spoon liquid over crackers and bake for 10 minutes at 325\u00b0.
Remove crackers to wax paper to cool.
Store in covered container.
ivide butter evenly between spatchcocks, and spread as evenly as possible
uffin pan.
Mix polenta and milk in small bowl, cover
Preheat the oven to 250 degrees F (120 degrees C). Line two rimmed cookie sheets with aluminum foil.
Arrange crackers on the prepared cookie sheets in a single layer. Place a piece of bacon on top of each cracker, then put about a teaspoon of brown sugar on top of the bacon.
Bake in the preheated oven until bacon is browned and crackers and bacon are glazed, about 45 minutes. Drain on paper towels before serving.
Mix the cheddar cheese, cream cheese, and swiss cheese thoroughly and then sprinkle in the bacon bits and mix more.
When thoroughly mixed, use hands to form balls.
The recipe should make about four good sized balls.
Refrigerate for one to two hours until cheese has better consistency.
Store in ziplock bags if not using immediately as they keep for several days.
Heat oven to 400\u00b0.
Wrap raw bacon slices around Club crackers.
Bake in broiler pan for 10 to 15 minutes.
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.
elease(R) foil.
Cut bacon slices in half (or thirds
Mix all ingredients, except Club crackers, and boil 5 minutes, stirring constantly.
Line a 9 x 13-inch pan with Club crackers; pour 1/2 mixture over crackers.
Add layer of Club crackers; pour mixture over crackers.
Add another layer of Club crackers.
Then top with Topping.
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!
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 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.
Combine the sugar, brown sugar, graham crackers, milk and margarine in saucepan. Stir until dissolved and boil on medium for 2 minutes.
In a 9 x 13-inch pan, layer the Club crackers, then hot mixture, then crackers. Melt the peanut butter, chocolate chips and butterscotch chips.
Spread over top and chill. Cut into squares.
Line a 9\"x13\" pan with Club crackers.
Combine graham cracker crumbs, both sugars, milk and margarine in glass bowl.
Microwave on high for 3 minutes.
Stir, then microwave on high for 3 more minutes.
Stir, then pour over crackers in pan.
Add another layer of Club crackers.
Combine peanut butter and chocolate chips in another glass bowl.
Microwave for 1 minute.
Stir until smooth.
Spread over 2nd layer of crackers.
Refrigerate.
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 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.
In skillet, cook bacon.
Remove and crumble.
Reserve 2 1/2 tablespoons drippings.
Add mushrooms and garlic to reserved drippings and cook over medium heat, stirring occasionally, 5 minutes or until mushrooms are tender and liquid is almost evaporated.
Add onion soup mix and pepper, then cream cheese. Combine thoroughly.
Simmer, stirring constantly, until cream cheese is melted.
Stir in sour cream and bacon; heat through. Garnish, if desired, with parsley, mushrooms and bacon.
Serve with assorted bread.