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!
Combine sugar, milk and butter in large saucepan.
Bring to full boil over moderate heat, stirring constantly.
Boil 4 minutes.
Remove from heat and add peanut butter, coconut, crackers and vanilla.
Stir until well mixed.
Pour into buttered pan and chill.
Cut into squares.
Makes 2 1/2 pounds.
This is good candy and very easy to make.
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.
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.
Add sugar to milk.
Mix and boil three minutes; take off heat and add peanut butter, vanilla, butter and crushed saltines.
Fold in pecans.
Drop out of spoon onto wax paper.
op with pecans and/or candy sprinkles.
Cool and break
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.
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.
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 350\u00b0.
Line a cookie sheet with aluminum foil and cover with a layer of saltine crackers.
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.
Melt margarine.
Add sugar and boil for 3 minutes.
Put single layer of crackers on cookie sheet.
Pour sugar mixture over crackers.
Bake at 400\u00b0 for 7 minutes.
Spread chocolate chips over saltines while hot (so chips will melt).
Sprinkle almonds on top; refrigerate to cool.
Break into pieces.
Leftovers can be stored in refrigerator.
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.
Line cookie sheet with aluminum foil.
Grease with margarine. Place saltine crackers on cookie sheet in a single layer, touching.
Line a 9 x 13-inch cookie sheet with foil.
Arrange saltine crackers, 1 layer thick, in rows on cookie sheet.
archment paper).
Place each cracker in a single layer in
Mix the saltine cracker crumbs, graham cracker crumbs and butter.
Press into bottom of a 9 x 13-inch pan.
Bake for 10 minutes at 350\u00b0.
Cool.
Drain liquid from peas, asparagus and water chestnuts. Cut water chestnuts in bite size pieces. Mix peas, asparagus, water chestnuts and mushroom soup together. Place in greased casserole dish and cover top with crushed saltine cracker crumbs. Bake at 325\u00b0 for 30 minutes or until cracker crumbs are lightly browned.
Bake chicken or turkey in a preheated oven at 325\u00b0 about 3 hours or the time listed under poultry.
Boil the neck and liver in a separate boiler for stock.
Combine minced onion, chopped celery, cornbread crumbs, saltine cracker crumbs, salt and pepper in large mixing bowl.
Pour in the stock.
Mix well.
Bake 45 to 60 minutes.
Serve hot.
Mix in the coconut and cracker crumbs; bring to boil, reduce