Coat cookie sheet (with sides) with Pam or any spray coating. Place crackers on cookie sheet 1/4 inch apart.
Cook butter and sugar 2 minutes, stirring constantly.
Spoon over crackers, covering well.
Sprinkle crushed nuts on each cracker.
Be generous.
Bake in 325\u00b0 oven for 8 to 10 minutes.
Watch close. Should be light brown.
Yummy!
Line a 9 x 12-inch pan
with whole crackers.
Melt margarine and add both sugars, milk and crushed crackers.
Boil for 3 minutes.
Pour over crackers in pan.
Place another layer of whole crackers on boiled mixture and press down gently.
Melt butterscotch, chocolate chips and peanut butter.
Pour over last layer of crackers.
Set and store in refrigerator.
oking spray, and arrange crackers (about 40) in
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.
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.
br>Line with layer of Keebler crackers. Combine sugars, margarine, graham cracker
Line two (9 x 13-inch) cake pans with foil and grease.
Cover bottom of pans with whole crackers.
Combine butter, margarine and sugar and bring to a boil, stirring constantly.
Boil 1 minute. Remove from heat and pour over crackers.
Sprinkle with nuts and bake 10 minutes at 350\u00b0.
Remove quickly and cool on sheet of foil. (Separate crackers.)
Layer a jelly roll pan with crackers.
Mix together on stove, sugar, brown sugar, margarine and milk.
Melt, then add 2 cups graham cracker crumbs.
Boil 6 to 7 minutes, stirring constantly. Pour half of mixture over crackers.
Add another layer of crackers and pour remaining ingredients over them.
Cool in refrigerator one hour.
Melt together peanut butter and chocolate chips.
Pour over top and refrigerate.
When chocolate is set, cut into squares.
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.
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.
Preheat oven to 350.
Cut cheese into 40 pieces, each measuring about 1x1x1/4 inch.
Place crackers on a baking sheet and top each with one piece of cheese.
Top each piece of cheese with a slightly rounded 1/4 teaspoonful of apricot spreadable fruit.
Bake for 2 minutes or until cheese begins to melt.
Remove from oven, sprinkle with chives and serve immediately.
Line cookie sheet with foil.
Break graham crackers into individual pieces.
Spread in single layer over entire lined cookie sheet.
In a saucepan, melt butter and margarine.
Add sugar and bring to a boil, stirring constantly, for 2 minutes or until thickened and golden brown (will be very bubbly).
Pour evenly over crackers.
Sprinkle with nuts.
Bake approximately 8 minutes at 350\u00b0 or until golden brown.
Cool and break apart.
Roll Keebler crackers to fine crumbs.
In
In medium saucepan, combine milk and chocolate chips; cook over low heat, stirring occasionally, until chocolate melts and mixture is smooth.
Mix in graham crackers and nuts on medium speed of electric mixer until smooth.
Spread in greased 8 x 8 x 2-inch pan.
Refrigerate until firm; cut into squares.
ooking spray.
Lay the crackers flat on the foil, covering
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.
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 microwave dish, mix butter, milk and sugars.
Melt; stir. Add graham cracker crumbs.
Bring to boil.
Line 9 x 13-inch dish with Club crackers, salt side up.
Spread graham cracker mixture over crackers.
Layer another layer of Club crackers over top of mixture.
Microwave peanut butter, chocolate chips and butterscotch chips until melted.
Spread evenly over Club crackers.
Refrigerate to set approximately 2 hours.
Line 9 x 13 pan with crackers (lay flat); set aside. Mix together sugars, oleo, milk and graham crackers in a pot. Cook for 5 minutes, stirring constantly. Pour over the crackers. Put another layer of crackers. Melt chocolate chips and peanut butter; spread on top and chill. Cut into squares or long fingers.
Mix all ingredients except crackers in a large Ziploc bag; mix well.
Add crackers and shake until crackers are coated.
Bake for 10 minutes at 375\u00b0.
Store in airtight container.
Use as croutons for salads or just as a snack.