Preheat oven to 400 degrees F.
On a foil lined jelly roll pan, or another pan with a lip, lay out saltines end to end.
Melt together butter and brown sugar.
Boil for 3 minutes without stirring.
Pour melted mixture over crackers.
Bake for 7 minutes.
Sprinkle chocolate over crackers while still hot, spreading chocolate as it melts.
Top with your choice of toppings, nuts, coconut, candies, etc.
Allow to cool completely before breaking into squares.
e used about 3-4 saltines. If you wish you can
Heat oven to 400\u00b0.
Cover 14 1/2 x 15 1/2-inch jelly roll pan (with sides) with aluminum foil.
Line bottom pan with saltines (separate if they come in sheets of four).
Melt butter and margarine and add brown sugar.
Bring to boil and boil 3 minutes. Pour over saltines and bake for 5 minutes.
Watch closely so they don't burn during the last minute.
Remove from oven and sprinkle with chocolate chips.
Spread as they melt.
Refrigerate and break into pieces.
Make a garlic butter by combining the minced garlic with parsley and melted butter.
Lay out a flat layer of saltines on a lined baking tray and use a pastry brush to baste the saltines with garlic butter.
Bake in the oven for about 5 to 7 minutes until golden.
Serve with any dip you like!
Yum!
Crush saltines crackers.
Add the rest of the ingredients.
Then add as much mayonnaise as needed.
Chill.
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
Melt butter in pan.
Add sugar.
Allow two ingredients to combine.
On jelly roll pan, (line with aluminum foil and spray with Pam) lay out saltines.
Pour butter mixture on top of saltines.
Bake for 10 minutes at 350\u00b0.
Sprinkle chocolate chips on top.
Smooth chips.
Refrigerate overnight.
Enjoy!
Empty entire contents of cracker box into a 1 gallon ziplock baggie.
Set aside.
Mix canola and dry ingredients until well blended.
Pour over saltines.
Close the bag and shake well until crackers are coated.
Let stand 5 minutes.
Store in an air-tight container.
In saucepan, boil sugar and margarine for 1 min.
Put crackers in bottom of 9x13-inch pan.
Pour sugar mixture over crackers. Bake at 350\u00b0 for 5 min.
Remove from oven, shut oven OFF.
Spread chocolate chips over crackers.
Put pan back in oven (Heat Off) for 3 min.
Spread chocolate evenly over crackers.
Sprinkle with chopped walnuts.
Let cool and cut into pieces.
pray.
Mix crushed round crackers, parsley, saltines, celery salt, and garlic
Line a cookie sheet with foil, butter the foil and line with Saltine Crackers.
Melt Butter and Sugar and boil 3 minutes.
Pour sugar mixture over crackers and bake in preheated 350 oven for 5 minutes.
Remove from the oven and immediately sprinkle the whole package of Chocolate Chips over crackers.
Spread out chocolate as it melts to coat and entire pan evenly.
Sprinkle with nuts. Refrigerate overnight.
Break into pieces and serve.
Preheat oven to 400\u00b0.
Line a 10 x 15-inch cookie sheet with crackers, packing tightly.
In medium size saucepan, melt butter, then add sugar and boil for 2 or 3 minutes.
Stir a lot. Immediately pour over crackers and bake for 7 minutes.
Remove from oven and immediately sprinkle the chocolate and peanut butter bits over crackers.
Use the back of a spoon and spread evenly as they melt.
Refrigerate 30 minutes.
Break into pieces and serve.
Top crackers with cheddar cheese, then place one to two oysters on top.
Lightly sprinkle with lemon juice, optional.
Add tomato soup to onions.
Heat until bubbly; stir often.
Add cheese.
Stir constantly until smooth.
Add egg and stir quickly until blended.
Serve over saltines.
Recipe can easily be doubled or tripled.
Heat oven to 400 degrees.
Soak crackers, 3 at a time, in ice water in a large bowl until they start to soften slightly, about 1 minute. Carefully remove crackers to a doubled tea towel. Let drain 5-8 minutes.
Pour the butter into a 13X9 baking dish. Gently place crackers in the dish in an single layer.
Bake 15-20 minutes until lightly browned and crisp, checking regularly to prevent burning.
Remove crackers to a cooling rack and cool completely.
Whisk together the first five ingredients. Pour over crackers, stirring to coat. Place on baking sheets and bake at 275\u00b0 for 15 to 20 minutes, stirring every 5 minutes. Makes 11 to 12 cups.
sturdy plastic bag, put the crackers. Drizzle the oil mixture over
Spread desired amount of chocolate frosting on each saltine.
Eat! :). Don't forget to refrigerate any leftover frosting to eat on more saltines later.
Place saltines in large glass jar (a big pickle jar works great).
Whisk together the oil, red pepper flakes and dressing mix.
Pour over crackers and gently shake the jar to coat.
Turn the jar several times during the day.
Best when left to set overnight.
Store in airtight container or Ziploc bag.
Place butter and brown sugar in small pan and bring to a boil.
Boil for 3 minutes.
Place saltines in a cookie pan with sides.
Pour butter mixture over crackers.
Bake at 350\u00b0 for 5 minutes. Immediately sprinkle with chips and nuts.