Candy Finger Cookies – a delicious recipe with crackers, butter, sugar, semi-sweet chocolate chips, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Line bottom of cookie sheet with foil, then coat with non stick cooking spray.
3
Layer crackers on bottom of pan (should cover from edge to edge).
4
On stove, melt butter and bring to bubble, then add sugar and stir until completely dissolved and is the consistency of syrup.
5
Pour syrup mixture over crackers and put in oven to bake for about 5 minutes.
6
Immediately after pulling out of oven, sprinkle chocolate chips over and spread until all melted.
7
Sprinkle nuts over and pat down so nuts will not fall off.
8
Cool in fridge for about an hour.
9
Break off into pieces or if you want about half way during cooling process (maybe about 15 min.)
10
cut into squares (cuts much easier like this rather than when completely cooled).
628
kcal
Calories
41
g
Fat
67
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 40 -50 saltine crackers (enough to line bottom of cookie sheet), ½ cup butter (2 sticks), 1 cup sugar, 1 (11 1/2 ounce) package semi-sweet chocolate chips or 1 (11 1/2 ounce) package milk chocolate chips, and more.
Yes, Candy Finger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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