Soda Cracker Candy Recipes

Steps:

• Line a 15x10x1-in. baking pan with foil and coat with cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers. Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate. Cut into 1 in. squares while warm. Cool completely; remove candy from foil.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 10x15 inch cookie sheet with aluminum foil.
• Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.
• In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers.
• Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.
• Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes.
• Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown.
• Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.

Steps:

• Preheat oven to 400°F.
• Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray).
• Combine the butter and brown sugar in saucepan.
• Bring to a boil, stirring constantly.
• Cook for 3 minutes.
• Pour the mixture over the crackers.
• Bake 5 minutes.
• Sprinkle the chocolate chips over the baked crackers.
• Let stand 5 minutes then spread the melted chocolate over the top.
• Sprinkle with nuts if desired.
• Chill in the refrigerator until set.
• Invert onto a flat surface; remove the foil and break into pieces.
• Store, covered in an airtight container in refrigerator.
• Note: You can skip the chocolate chips- it's still delicious.

Steps:

• Preheat oven to 350°F (175°C) degrees.
• Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling - then boil for 3 minutes (set timer).
• Pour over crackers, spread evenly working quickly.
• Put sheet into oven - bake for 5 minutes.
• Remove - pour chocolate chips over top - place a sheet of foil over and let melt for 3 minutes.
• Spread melted chocolate over the top evenly. Add nuts to top - replace foil and refrigerate until set. (Can be frozen.)
• Break up into pieces.
• Nutrition Calories: 2589 Fat: 229 grams Carbs: 142 grams Fiber: 0 grams Sugars: 137 grams Protein: 2 grams
• Enjoy!

Steps:

• Preheat oven to 350 degrees F.
• Completely cover a baking sheet with salted soda crackers.
• In a saucepan, melt the butter and sugar. Pour melted mixture over the salted soda crackers, try to cover all of them. Bake crackers in 350 degree F. oven for exactly 10 minutes. Remove from oven after 10 minutes and pour chocolate chips over the crackers immediately. Let sit about 5 minutes, until chips have softened. Spread the softened chips completely over the crackers and sprinkle with whatever topping you like. Place in refrigerator until cool. Break into pieces and enjoy.

Steps:

• Line a jelly roll pan with aluminum foil and spray with vegetable oil spray.
• Place crackers in a single layer, (4 wide x5 deep), close together.
• Put butter and brown sugar in sauce pan and bring to boil.
• Boil for 3 minutes.
• Pour sugar mixture over crackers and spread evenly.
• Place in 350 degree oven for 5 minutes.
• Scoop toffee that has boiled off crackers back on crackers so that crackers are completely covered.
• Remove from oven and sprinkle chocolate chips over mixture. Spread chocolate to cover toffee as it melts.
• Sprinkle with nuts.
• Cut into squares while still warm.
• Number of servings depending on cut size of candy.

Steps:

• Set oven to 400°F.
• Line a 10 x 15-inch baking sheet with non-stick foil (or use parchment paper).
• Place each cracker in a single layer in the baking sheet (add on more if needed to cover the sheet).
• In a medium saucepan bring the butter and brown sugar to a boil over medium heat.
• When the mixture comes to a FULL boil, boil for 3 minutes (set timer for 3 minutes after mixture reaches a full boil) you may reduce the heat so that the mixture does not boil over the saucepan.
• Mix in vanilla (if using) then immediately pour the hot mixture over the top of the crackers.
• Bake in a 400°F oven for 5 minutes.
• Sprinkle the chocolate chips over the crackers, then spread using a back of a spoon to smooth out and cover.
• Sprinkle the nuts evenly over the top.
• Place in the refrigerator for about 3-4 hours or until set.
• Break into pieces and store in a covered container in the refrigerator.
• Delicious!

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers., Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.