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Soda Cracker Chocolate Candy
SUBMITTED BY:
Margery Bryan
"'My husband and I make several batches of this easy, chocolaty nut squares for holiday gifts,' notes Margery Bryan of Royal City, Washington. 'Most people are surprised to learn the recipe includes soda crackers.' Married for 22 years, the couple recently retired and sold their ranch. Both love to cook."
RECIPE RATING:
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(36)
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PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
35 soda crackers
1 cup butter or margarine
1 cup packed brown sugar
1 1/2 cups semisweet chocolate chips
1 1/2 cups coarsely chopped walnuts
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DIRECTIONS
Line a 15-in. x 10-in. x 1-in. baking pan with foil and coat with nonstick 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 degrees F 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.
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REVIEWS
Reviewed on Oct. 22, 2006 by tyler0147471
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tyler0147471
Oct. 22, 2006
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11 users found this review helpful
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Reviewed on Dec. 1, 2006 by CBECIC
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CBECIC
Dec. 1, 2006
I make the same recipe but use graham crackers.
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7 users found this review helpful
I make the same recipe but use graham crackers.
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Reviewed on Dec. 2, 2006 by
SPARMEN002
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SPARMEN002
Dec. 2, 2006
I was a little disappointed in these. I followed the directions and boiled the sugar and butter mixture for 3 minutes exactly and it came out grainy on one batch and then on the other batch it didn't harden. The end result was more of a sappy type of concoction instead of a crunchy candy. They do taste good though and I would suggest if you are going to make them not to spread the chocolate chips after you have placed them on top of the cracker/sugar. They are much prettier when left alone with the chocolate chips and nuts sprinkled on top. I think this recipe could use a little tweaking on the cooking time, but overall the taste was pretty good.
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6 users found this review helpful
I was a little disappointed in these. I followed the directions and boiled the sugar and...
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Reviewed on Feb. 10, 2007 by
luv2cook
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luv2cook
Feb. 10, 2007
Terrific recipe, but the timing is very dependent upon the consistency of your oven temperature. Basically, the sugar/butter combo should reach about 275 F on the stove. Once it goes into the oven, you'll want the cracker/toffee combo to reach a soft crack stage (~295 F). It should be uniformly bubbly across the entire surface before you start the 5-minute timer. For those really anal chefs, you may want to take a tiny sample of the toffee out from the middle of the pan and drop it into cold water. If it has the texture that you want (like toffee), then you're good to go. The result is a candy that's easier on your teeth than plain butter toffee, but with the same flavors. Be patient with this recipe and tune it to your conditions. You'll be glad you did.
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3 users found this review helpful
Terrific recipe, but the timing is very dependent upon the consistency of your oven...
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Reviewed on Dec. 17, 2006 by
cf0libra
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cf0libra
Dec. 17, 2006
I found it is easiest to use parchment paper. The recipe won't stick to it after cooled and you don't have to peel it like the foil.
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3 users found this review helpful
I found it is easiest to use parchment paper. The recipe won't stick to it after cooled and...
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Reviewed on Dec. 6, 2006 by
cheryl
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cheryl
Dec. 6, 2006
I have made this recipe for years, it is very easy and everyone loves it. If you have any left over, store in a zip lock bag, in freezer. It is wonderful to eat, right from the freezer, and last for months. Try it.
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3 users found this review helpful
I have made this recipe for years, it is very easy and everyone loves it. If you have any left...
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Reviewed on Dec. 1, 2006 by
jmarie
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jmarie
Dec. 1, 2006
Absolutely delicious and baking doesn't get any easier than with this recipe! This is a must try! I baked a bunch to give to the neighbors for the holidays. Well...I may need to make another batch! ;)Don't let the crackers scare you off. Think of them like a crunchy wafer. Or think of the taste of a salty peanut with chocolate, same effect. Either way, try it...you love it!
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3 users found this review helpful
Absolutely delicious and baking doesn't get any easier than with this recipe! This is a must...
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Reviewed on Dec. 24, 2007 by
lab tech mama
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lab tech mama
Dec. 24, 2007
SOOOO YUMMY! I had to try this recipe- my grandma used to make these and my dad failed miserably at his attempt to recreate them SO, after finding this recipe our problems are solved! A couple things to make your life easier: a 10 x 15 pan is just a regular sized cookie sheet (just make sure it has a rim of course). Also, you don't need to measure out the chocolate chips- 1 1/2 cups is equal to one 12 oz bag. For a more aesthetically pleasing candy, don't add the walnuts until after the chips have been melted and spread out. Sprinkle them on and press them in while they are still warm so that they will look like the picture, OR, go ahead and mix them in (which is what I did) and sprinkle toffee bits on top. Delicious!
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2 users found this review helpful
SOOOO YUMMY! I had to try this recipe- my grandma used to make these and my dad failed...
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Reviewed on Dec. 20, 2006 by Kim
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Kim
Dec. 20, 2006
I tripled this recipe for a cookie exchange at work, and it still turned out well. However, I found that the size of the pan is important... I made 1 pan on the size called for in the original recipe (10x15), one larger, and one smaller. The ones on the 10x15 turned out perfect. The bottoms of the ones cooked on the other two pans were a little gooey, but still tasted great. I also substituted almonds for the walnuts. I will definitely make these again!
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2 users found this review helpful
I tripled this recipe for a cookie exchange at work, and it still turned out well. However, I...
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Reviewed on Dec. 29, 2007 by YLEEK
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YLEEK
Dec. 29, 2007
Easy and great!
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1 user found this review helpful
Easy and great!
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