Cracker Cookies Recipes

Steps:

• Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
• Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
• Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 15 x 10 inch baking pan with foil and grease it well. Line the pan with soda crackers.
• In a medium saucepan, melt the butter. Add the brown sugar and cook stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the soda crackers.
• Bake for 3 to 5 minutes or until the mixture starts to bubble. Spread the chocolate chips over the hot cookies. Let set for a minute. Spread the chocolate evenly. Sprinkle with nuts. Let cool, then cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with heavy-duty aluminum foil.
• Place the crackers on the foil-lined baking sheet in a single layer, so they overlap like shingles. Melt the butter with brown sugar in a saucepan over medium heat, bring to a boil, and boil for 3 minutes. Pour the butter mixture evenly over the crackers.
• Bake in the preheated oven for 15 minutes; remove from oven, and sprinkle crackers with chocolate chips.
• Let stand about 2 minutes, until the chips are melted, and spread them over the crackers with a spreader or kitchen knife. Sprinkle with nuts, if desired. Allow to cool completely, about 1 hour; break into chunks, and store in airtight sealed container.

Steps:

• In a medium pot, combine the caramels and heavy cream. Heat over medium low, stirring, until the caramels are melted and the mixture is smooth, about 7 minutes. Stir in the miso and remove from the heat. Let cool for a few minutes, so the caramel can thicken slightly.
• Arrange half of the crackers salty-side down on a baking sheet lined with parchment and dollop on about 1 teaspoon caramel per cracker (or as much as will fit without spilling over the edges...but it's ok if it spills off a little). Top each with another cracker salty-side up. Refrigerate for 30 minutes.
• In a double boiler or a microwave in 30-second increments, melt the chocolate, stirring until smooth. Let cool slightly.
• Dip the crackers halfway into the chocolate and place back on the baking sheet. Sprinkle with flaky salt and sprinkles. Let set in the refrigerator or at room temperature until the chocolate is firm, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder and salt, stir into the creamed mixture. Gently stir in the oatmeal, coconut, rice cereal and chopped peanuts, try not to pulverize the rice cereal.
• Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Steps:

• Spread half of the crackers with peanut butter. Spread remaining crackers with marshmallow creme; place creme side down over peanut butter crackers, forming a sandwich. Place on waxed paper-lined pans; freeze for 15 minutes or until firm., Dip sandwiches in melted candy coating, allowing excess to drip off. If desired, drizzle with additional candy coating and decorate with sprinkles. Store in an airtight container.

Steps:

• Preheat oven to 350.
• Grease a 9 inch square pan (I used an 8 inch square pan and it worked fine).
• In a large bowl, beat butter and sugar until creamy.
• Add egg, milk, and vanilla.
• Beat just until blended, the mixture will be grainy.
• Stir in graham cracker crumbs, coconut, and chocolate until just mixed.
• Spread evenly in pan.
• Bake 25 to 27 minutes until lightly browned on top.
• Cool and sprinkle with confectioner's sugar.
• Cut into bars and serve.

Steps:

• Preheat oven to 400 degrees.
• Line cookie sheet with foil.
• Place 40 crackers in one layer on cookie sheet.
• In saucepan on low heat, combine butter and brown sugar.
• Heat until blended. Boil 3 minutes.
• Pour mixture evenly over crackers.
• Sprinkle cracker centers with chocolate chips.
• Place in oven until chips melt.
• Sprinkle with chopped nuts.
• Cut while warm.
• Store on wax paper.

Steps:

• In a large bowl cream together shortening, sugars, eggs and vanilla. Mix well.
• Combine dry ingredients and mix into wet ingredients
• Add cereals and optional mix and stir well
• Drop by Teaspoon fulls onto lightly greased cookie sheet.
• Bake at 350 F for 10 or 12 minutes.

Steps:

• Line a large (rimmed) cookie sheet with foil.
• Gently cut graham crackers in half. Place in a single layer on foil.
• Melt butter and sugar in a saucepan on medium-high heat. Bring to a rolling boil.
• Add almonds and boil until syrup is bubbly.
• Pour mixture over graham crackers and bake at 350 degrees for 5-7 minutes until syrup is bubbly again.
• When slightly cooled, separate with a knife.

Steps:

• Over small bowl, sift together the flour, baking powder, salt, nutmeg and mace, set aside.
• In bowl of electric mixer beat butter on high speed for 2 minutes.
• Reduce the speed to medium, slowly add sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down sides of bowl.
• Add the egg and vanilla and beat for 1 minute, again stopping once to scrape down the sides of the bowl.
• Stop the mixer and add half of the flour mixture.
• eat on low speed until most of the flour has been absorbed.
• Add remaining flour and beat until all of the flour has been absorbed and dough starts to pull away from the sides of the bowl, 2-3 minutes.
• Turn dough out onto a work surface and divide into 2 equal balls. Shape eacy into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
• Let the dough stand at room temperature for 5 minutes. Place each dough disk between 2 clean, large pieces of plastic wrap.
• Roll out dough to 1/8 inch thickness (If dough cracks while rolling, let it stand at room temperature for 5-10 minutes) Remove plastic wrap and place the dough on a floured work surface. Lightly dust the top of dough with flour.
• Preheat oven to 350.
• Line several baking sheets with parchment paper. Dip cookie cutters (I have circus animal shapes) into flour just before using and cut out the shapes.
• Bake cookies until very light golden brown, 14-16 minutes. Transfer to wire rack and alow to cool to room temperature.