chocolate oyster cracker squares

★★★★★ 2 Reviews
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By Pat Duran
from Las Vegas, NV

This recipe was given to me by my friend Bonnie from Canada. She got it from a friend at a party last year and sent me the recipe- it was a recipe from the paper. I hope you like it- it is very tasty- you just can't stop eating it. This recipe makes a great bazzar or church fund rasier. Many different topping can be used- dried fruit and assorted nuts and different colors and flavors of chocolate. Maybe even a few mini marshmallows. This will work with other crackers and mini cookies (animal crackers) as well. These photos are from ifood and internet. Recipe is not.

★★★★★ 2 Reviews
serves makes about 4-5 dozen pieces
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For chocolate oyster cracker squares

  • 1 box
    box or bag of oyster crackers or your homemade ones
  • 1 c
    butter, softened
  • 1 c
    brown sugar, firmly packed
  • 1 1/2 c
    mini-semi sweet chocolate chips
  • 1 1/2 c
    finely chopped nuts

How To Make chocolate oyster cracker squares

  • 1
    Preheat oven to 350^. Cover a jelly roll pan(15x10-inch) with parchment paper and spray with non-stick butter spray. Place crackers side by side in a single layer on the bottom of the pan -do not overlap.Set aside.
  • 2
    In a heavy bottomed saucepan, melt butter and add brown sugar and bring to a boil. Boil for about 3 minutes.Carefully drizzle all the mixture over the crackers and spread until completely covered. (can us graham crackers)
  • 3
    Bake in the oven for 5 minutes- don't fret the crackers will float-that's what is suppose to happen. Turn off oven and remove crackers from the oven. Immediately sprinkle chocolate chips and walnuts over the crackers.(you know I am going to sprinkle on the bacon bites too) lol. Return to turned off oven until chocolate melts- about 3-5 minutes.
  • 4
    Remove from oven, and press the nuts into the chocolate with a buttered pancake turner. Cut 1-inch markings into candy, using a table knife while candy is still warm. Cool completely and remove from the parchment paper. (can use saltine crackers)

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