Cracker Fudge Recipes

Steps:

• Place chocolate chips in a small, shallow microwave safe container. Microwave on high for 2 minutes. Stir and add margarine.
• Heat again on high for 1 minute, or until melted; stir. The melted chocolate will be stiff.
• Cool until firm and cut into squares.

Steps:

• Line an 11x7-inch baking dish with parchment paper. Sprinkle half of the graham cracker crumbs on bottom of dish.
• Melt chocolate chips, sweetened condensed milk, butter, and vanilla extract in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Pour half of melted chocolate mixture into prepared baking dish; sprinkle about half of the miniature marshmallows over the top, covering the chocolate mixture. Repeat with the remaining chocolate mixture and graham crackers, respectively.
• Refrigerate until solid, 3 hours to overnight.

Steps:

• Line an 8-inch square dish with foil.
• In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
• Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.

Steps:

• Combine sugar, milk, peanut butter, and butter in saucepan; mix well.
• Bring to a boil, stirring constantly; boil for 3 minutes.
• Remove from heat. Add crushed crackers and vanilla; mix well.
• Press into 9-inch square dish. Let stand until firm. Cut into squares.

Steps:

• Grease a 8" x 8" pan. Over "low" heat, combine chocolate and evaporated milk until chocolate melts (stir occasionally).
• Add sugar and salt. Cook to a "soft ball stage", 240* on a candy thermometer.
• Remove from heat and add the butter.
• Cool slightly, then add the marshmallows, graham cracker crumbs, nuts and vanilla mixing well.
• Press into prepared pan. Refrigerate overnight, then cut into 1" pieces.

Steps:

• Crumble crackers into a mixing bowl.
• Stir in peanut butter.
• Combine sugar and milk in small saucepan.
• Bring to boil and boil for about five minutes, stirring constantly.
• Remove from heat and pour mixture over crackers.
• Mix with electric mixer until smooth. (if not completely smooth, it will be like pieces of peanut).
• Pour into buttered 8x8 pan.
• Cut into 1" squares when set.
• Pack into a tightly covered container, separating the layers of pieces by waxed paper and refrigerate.

Steps:

• First butter a cake pan and set aside.
• Then measure out your peanut butter, vanilla and crackers(make sure they are crushed and ready)also set this aside.
• Now in a heavy sauce pan wipe the 2 T butter around the inside of the pan, this coats the pan and helps keep the sugar from crystallizing.
• Add the sugar and the milk to the pan.
• Heat over med heat stirring constantly.
• Bring to a boil. let boil but keep stirring for three minutes.
• When time is up remove from heat *work quickly here* add crushed crackers, peanut butter and vanilla stir fast and well because it will start to get hard.
• Pour this into your prepared cake pan and let cool. cut into squares and enjoy.

Steps:

• Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers. , Pour into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces.

Steps:

• Arrange oven racks to that there is room for a 9x13" sized baking pan to fit on the TOP rack, allowing for room for the cake to grow; preheat oven to 350°F.
• Grease and flour a 9x13" baking pan with deep sides.
• Measure out just 1 cup of the Coke, setting the rest aside to use later in the recipe.
• Place the measured Coke, just 1 stick of the butter, and the square of chocolate in a saucepan; heat, stirring often, until melted and mixture is boiling.
• Stir in the marshmallows, lowering the heat a bit if needed, and continue to stir until the mixture is fully melted and combined together; Set this mixture aside to cool a bit.
• In a large mixing bowl, combine shortening, oil, and only 2 tsp of the vanilla; Add the granulated sugar and mix well.
• Add both eggs and the milk and beat well, using an electric mixer.
• In another mixing bowl, combine buttermilk powder, baking soda, baking powder, salt; sift in the flour; Measure out just 3/4 cup of the cocoa powder and sift this into the flour mixture, stirring all of these dry ingredients together to blend.
• Add HALF of the flour mixture to the shortening mixture, beating until smooth.
• Slowly add some of the partially cooled fudge mixture, beating well.; Continue adding slowly and mixing it in carefully so you don't scramble the eggs in the batter; Once all of the fudge mixture has been added, be sure to beat the mixture well.
• Add in the remaining flour mixture and beat for 4 minutes exactly, using a timer; Mixture should now be a thick and creamy batter.
• Pour batter into the prepared pan and bake about 40-45 minutes, or until a toothpick inserted in the center of the cake tests clean.
• Take your toothpick and poke holes all over the surface of the cake.
• Allow to cool long enough to still be somewhat warm, but not so hot that the icing will melt instantly when placed onto the cake.
• Take the remaining 1 stick of butter, the remaining 1 tsp vanilla, the remaining 1/2 cup cocoa powder, and the chocolate syrup and mix together in a small bowl.
• Add in about 1/3 cup of the remaining Coke.
• Add in the powdered sugar and blend well; it should be the consistency of hot fudge sauce - very thick, but not firm, but also not runny; If you need to add a bit more Coke or powdered sugar to adjust the icing to your liking, now is the time.
• Pour the fudge icing evenly over the still warm cake, then allow to set for a while - the icing will ooze into the toothpick holes a bit and firm up slightly on the surface (although it will still be a quite gooey topping).
• Serve cake still slightly warm or at room temperature, with a scoop of vanilla bean ice cream on the side if desired.