Saltine Cracker Candy, often known as Christmas Crack, is a delightful treat that brings together the crunch of saltine crackers with the sweetness of toffee and chocolate. This recipe is perfect for holiday gatherings, gift-giving, or simply satisfying your sweet tooth. It’s quick, easy, and requires just a few ingredients, making it a go-to candy for anyone looking to whip up something special without spending hours in the kitchen.
How to make Saltine Cracker Candy
Ingredients:
- 40 saltine crackers (1 package)
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 cups chocolate chips (about 1 package)
Directions:
- Preheat the oven to 350°F. Line a 9×13 rimmed baking sheet with parchment paper, covering the whole bottom. Lightly spray the parchment and sides of the pan with non-stick cooking spray.
- Arrange about 40 saltine crackers in a single layer. Break a few in half if needed to cover the surface without gaps.
- In a medium heavy-bottomed saucepan, combine 1 cup unsalted butter and 1 cup packed brown sugar. Melt over medium-high heat, stirring gently until combined. Once it starts bubbling across the surface, set a timer for exactly 3 minutes and let it boil without stirring.
- Pour the hot toffee over the saltine crackers immediately. Use a spatula to spread it evenly so each cracker gets coated.
- Bake the toffee layer for 5 minutes at 350°F, or until the caramel is bubbling evenly. Remove from the oven and let it cool for 1–2 minutes.
- Sprinkle 2 cups of chocolate chips evenly over the hot toffee. Put the tray back into the warm, turned-off oven for 1 minute to soften the chocolate.
- After a minute, remove the pan and gently spread the melted chocolate into a smooth layer. Let it cool on the counter for 20 minutes, then refrigerate for 3–4 hours, or until fully firm.
- Once chilled, lift the cracker candy out of the pan using the parchment paper (it may break apart slightly, which is normal). Transfer to a cutting board and slice into squares or break into pieces by hand. Serve and enjoy!
How to serve Saltine Cracker Candy
You can serve Saltine Cracker Candy as a delicious treat during the holidays or any gathering. It looks great on a platter or in a decorative bowl. You can also package it in gift bags or boxes for friends and family. It’s a crowd-pleaser that everyone will love!
How to store Saltine Cracker Candy
Store Saltine Cracker Candy in an airtight container at room temperature for up to a week. If you want to keep it fresh longer, you can refrigerate it. Just make sure to allow it to sit at room temperature for a bit before serving so it can soften slightly.
Tips to make Saltine Cracker Candy
- Make sure to use a heavy-bottomed saucepan to prevent the sugar from burning.
- Keep a close eye on the toffee while it’s boiling; the timing is key to getting the right texture.
- Use high-quality chocolate chips for the best flavor.
- For added flavor, you can sprinkle sea salt on top before the chocolate sets.
Variation
You can customize Saltine Cracker Candy by adding toppings such as chopped nuts, crushed candy canes, or sprinkles on top of the chocolate before it sets.
FAQs
1. Can I use different types of crackers?
Yes, you can try using different types of crackers, like butter crackers, but the saltine’s crunch and salty flavor pair perfectly with the sweet toffee.
2. How do I keep the chocolate from getting too hard?
If the chocolate hardens too much, you can let the candy sit at room temperature for a few minutes before serving to soften it up.
3. Can I freeze Saltine Cracker Candy?
Yes, you can freeze it! Just place it in an airtight container, and it will keep well for up to three months. Be sure to thaw it in the fridge before serving.
Saltine Cracker Candy
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 9×13 rimmed baking sheet with parchment paper, covering the whole bottom. Lightly spray the parchment and sides of the pan with non-stick cooking spray.
- Arrange about 40 saltine crackers in a single layer, breaking a few in half if needed to cover the surface without gaps.
- In a medium heavy-bottomed saucepan, combine 1 cup unsalted butter and 1 cup packed brown sugar. Melt over medium-high heat, stirring gently until combined.
- Once it starts bubbling across the surface, set a timer for exactly 3 minutes and let it boil without stirring.
- Pour the hot toffee over the saltine crackers immediately, using a spatula to spread it evenly so each cracker gets coated.
- Bake the toffee layer for 5 minutes at 350°F, or until the caramel is bubbling evenly.
- Remove from the oven and let it cool for 1-2 minutes.
- Sprinkle 2 cups of chocolate chips evenly over the hot toffee. Put the tray back into the warm, turned-off oven for 1 minute to soften the chocolate.
- After a minute, remove the pan and gently spread the melted chocolate into a smooth layer. Let it cool on the counter for 20 minutes, then refrigerate for 3-4 hours, or until fully firm.
- Once chilled, lift the cracker candy out of the pan using the parchment paper and transfer to a cutting board. Slice into squares or break into pieces by hand.
- Serve and enjoy!
