Arrange 40 saltine crackers on a non-stick foil in a jelly roll pan.
Melt butter and brown sugar in pan and boil 3 minutes.
Pour over crackers.
Bake at 350\u00b0F for 5 minutes.
Pour chocolate chips over and let stand 5 minutes to melt.
Spread around with knife and then sprinkle nuts and toffee bits over top and or raisins.
Garnish with colored sprinkles.
Place in refrigerator until hard.
Break into bite-size pieces.
t this point.
Crush saltine crackers (I just do it carefully
t to gind up your Saltine Crackers. You want these to be
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.
uttered parchment paper. Arange the saltine crackers on the baking sheet in
Cover a 9 x 13-inch cookie sheet with foil and line with saltine crackers. Boil the butter with the sugar for 3 to 4 minutes.
Stir constantly.
Pour over saltine crackers and bake for 10 minutes at 350\u00b0 (until bubbly and brown).
Spread the chocolate chips on top and spread until completely covering butter mixture.
Put in refrigerator until cool.
Break into small pieces.
Enjoy!
Keep in airtight container.
In a large bowl, combine the saltine crackers, celery, onion, eggs, parsley and pepper. Set aside.
Measure the half-and-half into a small cup and stir in the cornstarch. Bring the chicken broth to a boil in a small saucepan. Stir in the half-and-half and simmer for a few minutes to thicken. The gravy will be somewhat thin.
Pour hot gravy over the cracker mixture one cup at a time, stirring each time, until the dressing is moist but not soupy. Cover the bowl tightly with aluminum foil and let rest for 10 minutes before serving.
Line cookie sheet with aluminum foil and spray with Pam.
Boil sugar and butter for 3 minutes.
Place saltine crackers on foil with edges touching.
Pour mix of sugar and butter over crackers. Bake in oven at 400\u00b0 for 4 to 5 minutes.
Sprinkle chocolate chips over and put back in oven for 1 minute.
Take out, spread chocolate chips over crackers and refrigerate to harden.
hicker, finely crush 5-6 saltine crackers and stir into the broth
Crush saltine crackers.
Dip chicken in mayonnaise, then in cracker crumbs.
Bake at 350\u00b0 for 1 hour.
You can add salt, pepper or garlic powder.
Also good on pork chops.
Preheat oven to 350\u00b0.
Line a 9 x 13-inch cookie sheet with aluminum foil.
Cover with saltine crackers.
In a saucepan, mix next 2 ingredients and boil 3 minutes.
Pour over saltines.
Cook in oven for 5 minutes.
Take out and straighten crackers.
Quickly pour over this the bag of morsels.
Let stand for 5 minutes. Spread with a knife.
Refrigerate until chocolate set.
Peel off aluminum and break into pieces.
Keep in refrigerator.
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.
Mix margarine and brown sugar and boil for 2-3 min. Line 13x9 in pan with saltine crackers. Pour sugar mixture. Bake for 5 min. at 375\u00b0. Let cool a few minutes. Melt almond bark and pour over brickle. Top with chopped pecans. Let cool completely, then break apart.
Combine water, sugar and spices, bring to a boil.
Pour into unbaked pie shell, in which the 12 saltine crackers have been broken up, then dot with butter.
Cover with top crust and bake 40 minutes at 375\u00b0.
Line a 9 x 13-inch pan with foil.
Line foil with saltine crackers.
Boil oleo and brown sugar for 3 minutes.
Pour over crackers and bake 5 minutes at 350\u00b0.
Remove from oven and pour chocolate chips over the top.
Spread chips when melted. Refrigerate.
Preheat oven to 400\u00b0.
Place a layer of saltine crackers on a foil-lined cookie sheet.
In a saucepan, melt butter and brown sugar.
Bring to a boil; boil for 3 minutes only.
Spread over crackers.
Bake for only 5 minutes at 400\u00b0.
Line a foil-lined cookie sheet with saltine crackers. Put 1 cup butter and 1 cup sugar in a medium sauce pan and heat, bring to a boil for 3 minutes. Spread evenly over the
crackers and place in a 400 degree oven for 5 minutes.
Line a 13 x 9-inch pan with foil. Layer with saltine crackers (overlap a bit). Boil butter and sugar for 3 minutes. Pour over crackers; bake 12 to 15 minutes at 400\u00b0.
Remove from oven; sprinkle chocolate chips over surface.
Let stand 5 minutes, then spread melted chocolate.
Refrigerate until hard. Remove foil from bottom of pan and break into pieces. Refrigerate.
Line cookie sheet with foil and cover with saltine crackers. Boil butter and brown sugar for 3 minutes until frothy. Pour over crackers. Bake at 400\u00b0 for 5 minutes. It will bubble. Remove from oven and sprinkle with chocolate chips. Let set 5 minutes. Spread chocolate with spatula. Refrigerate at least 1 hour; break into pieces.