The pantry classic steps out of its box
Party Snack Saltines
Preheat oven to 250 degrees. Cut 12 slices bacon in half crosswise and measure ½ cup brown sugar into a bowl. Lay 24 saltine crackers on a large rack set over a tin foil-lined baking sheet. Scoop about ½ tsp. brown sugar onto each cracker, then wrap with a piece of bacon, overlapping edges as little as possible. Return crackers to rack and bake until crisp, about 2 hours.
Salty-Sweet Lemon Bars
Finish these with a shower of powdered sugar.
Preheat oven to 350 degrees. Crumble 1 sleeve saltine crackers in a food processor, then add ½ cup softened butter and 2 tbsp. light corn syrup and pulse until combined. Press mixture into a 9×13-inch baking dish and bake for 15 minutes. Let cool. Next, beat together 2 cups sugar, 4 eggs, ½ cup freshly squeezed lemon juice, and 2 tbsp. lemon zest until blended, then fold in ¼ cup flour, 1 tsp. baking powder, and a pinch kosher salt. Pour filling over crust and bake until set, about 25 minutes.
Saltine-Crusted Chicken Fingers
Preheat oven to 375 degrees. Finely crush 1 sleeve saltine crackers and combine with 1 tbsp. dried oregano, 2 tbsp. melted butter, and 1 tsp. each garlic powder, salt, and pepper. In a shallow dish, beat 2 eggs. Cut 2 chicken breasts into strips. Dip chicken strips into egg, then saltine mixture to coat. Arrange on a baking sheet and bake for 15 to 20 minutes.
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