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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
Spray cookie sheet generously with Pam.
Lay crackers flat and close together.
Cover cookie sheet with crackers.
Boil butter and sugar for 2 minutes (no more, no less).
Pour over crackers. Sprinkle with nuts.
Bake for 10 minutes at 350\u00b0.
Remove from pan and break apart.
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.
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.
Combine the first 3 ingredients; boil for 2 minutes.
Place Club crackers on cookie sheet.
Place chopped pecans on crackers. Pour the oleo-butter-sugar mixture over crackers.
Bake for 8 minutes at 350\u00b0.
Heat oven to 400\u00b0.
Wrap raw bacon slices around Club crackers.
Bake in broiler pan for 10 to 15 minutes.
Mix together butter, sugar and pecans. Spread over crackers. Bake on cookie sheet approximately 10 minutes at 350\u00b0.
Line a lightly greased 9x13 pan with whole club crackers.
Heat sugars, graham cracker crumbs, milk, and margarine to a slow boil.
Pour over crackers in pan and add another layer of Club crackers.
Melt together peanut butter, chocolate chips and butterscotch chips.
Pour over crackers and cool.