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What to do with a bunch of saltine crackers….

I have ¾ of a box left of saltine crackers at home and don’t know what to do with them. I could just throw them out, I don’t like to eat them myself…I got them for a recipe over Christmas and only used a quarter of the box. Who’s got an interesting recipe to use a whole bunch of them… Superbowl is coming up, maybe something for that party?

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    1. re: Amuse Bouches

      exactly what i was going to recommend. thanks for posting! i've been looking for this since i fell in love w/ it at a christmas party.

      1. re: Amuse Bouches

        Or make a dandy crabmeat/cracker stuffing for lobster for you and however many other people you really like, and eat it all before Sunday?


        1. re: Amuse Bouches

          Someone at work recently made these. They were addictive!!!! She also put chopped nuts on top.

          1. re: synergy

            They were at my office too- must be the easy cookie recipe of the year! Our baker used chocolate chips and Heath Bar crunch topping.

          2. re: Amuse Bouches

            Yep, the pine bark is just awesome and so easy! People really freak over them, too!

            1. re: Amuse Bouches

              I've had a similar thing, but with almonds and no chocolate. Either this should be spectacular. The sweet, salty, butter, crunchy goodness is quite mind blowing.

              1. re: scuzzo

                So can the pine bark be made ahead? I have some time this afternoon and want to bring it as a hostess gift this weekend (4 days from now)

                1. re: DGresh

                  Well, I've made pine bark many, many times but never that far ahead...I think you'd be okay, really.

              2. re: Amuse Bouches

                totally ditch all the other ideas and make these. I let the boiling sugar go a few extra minutes and I only use good butter. I also sprinkle with a little sea salt and toasted pecans!

                I made 3 batches for Christmas goodie bags...HUGE hit.

              3. I use them in place of flour in potatoe pancakes. Grind them in a food processor or mini chopper.

                1. Very similar to the pine bark idea:


                  The original recipe calls for matzo, but you can easily sub with saltines. I've made this many times, and it's always a hit.

                  3 Replies
                  1. re: jacinthe

                    jacinthe, how many saltines or Ritz equal 4-6 sheets of Matzoh, do you think? It looks delicious.

                    1. re: dolores

                      I just made this yesterday - you need enough saltines to cover the bottom of a sheet pan in one layer. I'm not sure the number, but that may give a better idea.

                    2. re: jacinthe

                      Here's another one that I bookmarked to try: Cashew Caramel Cracker Bars http://www.leitesculinaria.com/recipe...

                    3. A savory way to use saltines is to use them to top baked fish:
                      Crumble them and mix with minced garlic, FGBP, minced parsley.
                      Sprinkle salt and pepper over fish (any fillet of a white fish will do), top with the crumb mixture, drizzle with fresh lemon juice, sprinkle with paprika. Bake for 15 - 20 minutes at 375*.

                      BTW: that chocolate covered saltine looks terrific!

                      1. Throw them in your food processor to make crumbs and then use that to coat chicken or fish instead of breadcrumbs.

                        2 Replies
                        1. re: boogiebaby

                          I like this but with Pork Tendreloin for sandwiches

                          1. re: boogiebaby

                            Can't stand eating the store bought crumbs. I always make my own breadcrumbs from any crackers I have, melba toast,tortilla chips, pretzels...you name it. I add my own seasoning too.