HERSHEY'S Easy Chocolate Cracker Snacks

HERSHEY'S Easy Chocolate Cracker Snacks

For a sweet and salty treat, try this chocolate-covered crackers recipe. Melting HERSHEY’S Chocolate Chips is a simple process. Alternative variations include chocolate and mint, peanut butter and chocolate, or white creme chips with toffee.

SKILL LEVEL
Beginner
PREP
20 min

Ingredients

  Amount Per Serving % DV *
Calories80
Calories from Fat40
Total Fat4 g7% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium30 mg1% DV
Total Carbohydrates11 g4% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories80
Calories from Fat40
Total Fat4 g7% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium30 mg1% DV
Total Carbohydrates11 g4% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
2 cupsHERSHEY'S Milk Chocolate Chips (11.5-oz. pkg.)
2 cupsHERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S SPECIAL DARK Chocolate Chips (12-oz. pkg.)
2 tablespoonsshortening (do not use butter, margarine, spread or oil)
1/4 teaspoonpure peppermint extract
60 to 70 round butter crackers (about one-half 1-lb. box)

Directions

  • 1. Line several trays or cookie sheets with wax paper.
  • 2. Place milk chocolate chips, semi-sweet chocolate chips and shortening in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in peppermint extract
  • 3. Drop crackers into chocolate mixture, one at a time. Using tongs, push cracker into chocolate so that it is covered completely. (If chocolate begins to thicken, reheat 10 to 20 seconds in microwave.) Remove from chocolate, tapping lightly on edge of bowl to remove excess chocolate. Place on prepared tray. Refrigerate until chocolate hardens (about 20 minutes). For best results, store tightly covered in refrigerator. About 5-1/2 dozen cookies
  • VARIATIONS:
  • Peanut Butter and Milk Chocolate: Use 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips and 2 tablespoons shortening. Proceed as above.
  • White Chip and Toffee: Melt 2 bags (12-oz. each) HERSHEY'S Premier White Creme Chips and 2 tablespoons shortening. Dip crackers; before coating hardens sprinkle with HEATH BITS O' BRICKLE Toffee Bits.
Ingredients sitting on a table

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