"These are easy to make, using no eggs, or flour. Very good but different." — Pat Kersteter
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crushed saltine crackers
semisweet chocolate chips
1 (14 ounce) can
sweetened condensed milk
I figured out why many people are saying there's not enough crust! The recipe ingredients have been scaled to 1/2 the original and it is stuck at that serving modification but the instructions are for the original yield of 24 (2 dozen - see intro text under "submitted by"). So, of course half the ingredients would not really work in a 13x9" pan. Either bake the current modified version in a 9x9" or 8x8" pan or double the ingredients and bake in a 13x9" pan. They are good!! I would recommend pressing the butter/cracker mix down into the pan. I used fat free saltines and fat free s.cond.milk and pecans instead of walnuts with good success as well.
Don't know what happened here. This recipe is not on the mark. Will not make again.
i luv this recipe because i can put whatever chips and nuts i have left from making x-mas cookies (this years batch has milk chocolate,white,and butterscotch chips w/ pecans and cashews). i've found that 1 stack/sleeve of crackers and 1 stick of butter/marg. makes a perfect crust. then put any chips or nuts and coconut u like on and ONE can of milk.
This is simplicity at its best! I made these without the optional nuts and cooked them in mini-muffin pans for 12 minutes. (It yielded 40 "cookies".) So deliciously sinful and easy-- I'll definitely be making them again!
UPDATE: I just made these again, this time doing it bar-style. Aaaahh-- I can't decide which way is better, but I sent them all to work with my husband, and he called me to say that his co-workers said that they were awesome.
I was unsure about using a soda cracker crust for this recipe, thinking it would taste odd. But it turned out to be very good. I took the advice of others and increased the soda cracker crumbs to 1 1/2 cups, and kept the butter at 1/2 cup. I think it created just the right amount of crust. Since I used salted crackers and salted butter, the flavor of the crust was just right, too. Because our family doesn't like super-sweet desserts, I used unsweetened flaked coconut (which you can purchase at a health food store or in the grain-cereal section of a supermarket). We tried the recipe twice, once with the semisweet chocolate chips and walnuts, and the other time with milk chocolate chips and pecans, using the same measurements. Both tasted great. Thanks for a delicious recipe!
Very good, easy recipe. I liked the way the crust turned out, with whole-wheat saltines.
Amazingly easy, delicious, and supremely adaptable. You could use any type of crackers for the crust(well, probably not onion or garlic-flavored crackers!)and the rest of the ingredients may be swapped out. For example, I used soda crackers, toffee bits, semi-sweet chips, and a sturdy cup of pecans. I melted the butter in the pan while the oven was heating up, then just mixed in the crackers and pressed down the crust. I omitted the coconut due to family allergies, and they STILL came out fabulous! Thank you so very much for this recipe!
These couldn't be any easier! You'll never know they're made with saltines -- they form a wonderful crust when it's all done. Very rich, absolutely wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Soda Cracker Bars
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 211
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