ByAndi
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Saltine cracker candy is one of the easiest candies you could ever make! With just 5 ingredients and no candy thermometer required, you can’t go wrong here. This easy dessert recipe is also known as toffee bark, Christmas crack, candy crack, and saltine toffee.
Cracker candy tends to be popular around the holiday season, hence why it is sometimes known as “Christmas crack”. Our sugar cookie fudge and jello balls are also favorites this time of year.
No Bake Cracker Candy Recipe
No wonder this recipe is so popular! It’s so easy to make and the results are truly addictive. Cracker candy is made with three layers: saltine crackers, toffee and chocolate. It isn’t a hard toffee, it’s more brittle. Together these layers create a delightful candy that’s crunchy, sweet, and chocolatey.
Most candy recipes require a candy thermometer, but not this one! This is bound to become a new holiday favorite. It’s perfect to bring to parties because you can slice it into smaller serving sizes for the perfect bite-sized treat.
Cracker Candy Video Tutorial
Watch Andi make this cracker candy recipe. You’ll be surprised at how easy it is to make and how quickly it comes together. But be warned because this cracker candy is addictive! We hope it becomes a new favorite holiday tradition for you.
Cracker Candy Ingredients
Easy recipes like this one are a lifesaver during the holiday season! The best part is that you only need five ingredients to make it. Here’s what you’ll need:
- Saltine Crackers – I prefer to use salted crackers, but you could also use unsalted butter. You’ll need enough to fill the bottom of a baking sheet, about 1 package worth or 40ish crackers.
- Unsalted Butter – This can be chilled or room temperature. Choose a good quality butter as it will make a difference in how the toffee turns out. Margarine will not work as a substitute.
- Brown Sugar – You’ll need 1 cup of brown sugar to make the toffee.
- Vanilla Extract – This recipe uses 1 tsp vanilla extract.
- Chocolate Chips – You can use milk chocolate, dark chocolate or white chocolate. You’ll need 1 bag of chocolate chips.
Variations
This popular recipe can be made in various ways. Here are some of the most popular variations used:
- Graham Crackers – Many people enjoy using graham crackers instead of saltine crackers for a sweeter taste. You could also try Ritz crackers.
- Nuts and Seeds – You can sprinkle your favorite chopped nuts or seeds on top of the melted chocolate for an added crunch.
- Sprinkles and Candies – Add M&Ms, sprinkles or crushed candies to the top of the melted chocolate. Crushed candy canes would be perfect for Christmas! If you’re making this with kids you could have them pick out their favorites to add on top.
- Dark or White Chocolate – Instead of using milk chocolate chips, you can substitute with dark or white chocolate chips.
- Skip The Chocolate – Some people make cracker candy without chocolate. Just follow the cracker and toffee-making steps and then add it to the fridge without sprinkling chocolate chips on top.
How To Make Saltine Cracker Candy
This cracker candy is really easy to make. Here’s an overview with full detailed steps in the recipe card at the bottom of this post.
- Add crackers – First lay aluminum foil or parchment paper in a baking sheet and spray the top of it with non-stick cooking spray. Next add a single layer of saltine crackers to the baking sheet. You want them to cover the entire surface, so feel free to break crackers in half to help them fit.
- Toffee – In a small pot, heat the butter until fully melted. Add in the brown sugar and bring it to a boil. Cook for 3 minutes while toffee bubbles, stirring occasionally. Use a timer for this step. Once it stops, immediately pour toffee overtop of the crackers and bake for 7 minutes at 350°F.
- Chocolate – Remove the crackers from the oven and let sit 1-2 minutes, then sprinkle the chocolate chips over top. Add the baking sheet back to the oven for 30-60 seconds (no need for the oven to still be on). Remove and spread the melted chocolate chips over the entire surface covering all the cracker edges.
- Chill – Let the baking sheet cool completely. Once it’s cool to the touch, add it to the fridge for 3-4 hours.
- Serve – Peel off the aluminum foil from the bottom of the toffee. It can be sticky and may take some effort, this is normal. Add the cracker candy to a cutting board and slice it into squares.
Pro Tip: We’ve made this recipe a few times and no matter what we do, the foil still sticks to the toffee bottom. We still believe that using foil is the best option as it is easier to remove, even if it is in small pieces. Be sure to spray the top of the foil with cooking spray before adding the crackers to help make the process a little easier.
Common Questions
What does cracker candy taste like?
This candy tastes sweet and salty, chocolatey and crunchy. It’s a delightful mix of three layers: the crunchy salted cracker base, sweet toffee center and chocolatey top.
The top of the candy will be a layer of chocolate (this can be dark chocolate or milk chocolate) and the bottom will be a golden toffee color with the saltines poking through.
Does cracker candy need to be refrigerated?
No. You can store it in an airtight container on the counter for up to one week. However, the chocolate tends to melt as you hold it. For this reason, I prefer to store the recipe in the fridge.
Why Is My Cracker Candy Chewy?
There are two main things that can result in a chewy cracker candy. Both come from the toffee-making process:
- Use good quality butter. This can make a big difference in the toffee texture.
- Boil the butter and brown sugar for three minutes. This is how the correct toffee texture is made. If you don’t allow it to bubble and cook for long enough, it can result in a chewy texture.
- Set a timer for three minutes and stir occasionally during that time.
- Some people get better results melting the butter with the brown sugar already added. I personally don’t do this but others have recommended it.
How To Store Cracker Candy
This style of dessert can easily be made ahead of time. It will keep at room temperature for about a week. If you plan to serve it later on, add it to the fridge then pull it out 30 minutes before serving.
- To Refrigerate – Cracker candy can be stored in the fridge for up to one 1 week.
- To Freeze – Add the crackers to an airtight container and store them in the freezer for up to 4 months.
Pro Tip: I added my cracker candy to the freezer and it was totally fine once thawed. However, I’ve read that some people end up with mushy crackers when they freeze them. For that reason, I would do a smaller batch test before adding it all to the freezer to make sure it works for you.
The best part about saltine cracker candy is how simple (only 5 ingredients) and easy it is! Every bite is sweet and crunchy with a hint of saltiness. It’s a popular treat to enjoy during the holiday season, hence why it is known as “Christmas crack” but don’t let that stop you from making it at any time of year.
More Easy Desserts
If you love this easy cracker candy recipe then you are going to also enjoy these easy dessert recipes here. These are all made with simple ingredients and easy to make.
- Coconut Jello Balls
- Sugar Cookie Fudge
- Chocolate Rice Crispy Squares (no marshmallows)
- Sprinkle Marshmallow Cake Bars
- No Bake S’more Bars
- Chocolate Cookie Cherry Bars
Cracker Candy
Saltine cracker candy is one of the easiest candies you could ever make! With just 5 ingredients and no candy thermometer required.
4.81 from 36 votes
Print Pin Recipe
Cook Time: 8 minutes
Chill Time: 4 hours
Total Time: 4 hours 8 minutes
Servings: 30 servings
Ingredients
- 40 saltine crackers - 1 package
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 tsp vanilla extract
- 12 oz chocolate chips - 1 package (2 cups)
Instructions
Preheat the oven to 350°F. Line a baking sheet with aluminum foil making sure it also covers the sides. Spray the foil with non-stick cooking spray (important step).
Add the saltine crackers in a single layer to the baking sheet. Break in half if needed so that crackers fill the whole space.
Melt the butter in a small pot over medium-high heat, stirring occasionally.
Add the brown sugar and stir in. Bring the mixture to a boil and let it boil for 3 minutes, stirring occasionally so that the sugar doesn't burn. Set a timer for this step.
The caramel sauce will be bubbly and thick with all the sugar dissolved.
Remove from heat and stir in the vanilla extract.
Use a large spatula to pour the caramel overtop of the crackers. Spread it as evenly over each on as you can.
Bake for 5-7 minutes. Remove from oven and let cool 1-2 minutes.
Sprinkle the chocolate chips over the baking sheet. Place in the oven for 30-60 seconds. No need for oven to be on, it will still be warm enough to melt the chocolate.
(Video) Christmas Crack Recipe. Saltine Cracker Toffee 😋😋Remove from oven and use spatula to spread the chocolate over the entire baking sheet, covering all the cracker edges.
Let cool 20 minutes then place the baking sheet in the fridge. Let chill for 3-4 hours.
Once chilled, remove the aluminum foil carefully. This may not come off in once piece because the toffee is quite sticky.
Place on a cutting board and use a knife to slice into squares or break into pieces. Serve and enjoy!
Recipe Notes:
Storage: Leftovers can be stored in an airtight container on the counter or fridge for up to 1 week.
Freezer: I stored mine in the freezer and it defrosted just fine. However, I’ve read that some people have the cracker base go mushy after freezing. So you might want to test a small batch first to see if it freezes ok for you.
Pro Tip: We’ve made this recipe a few times and no matter what we do, the foil still sticks to the toffee bottom. We still believe that using foil is the best option as it is easier to remove, even if it is in small pieces. Be sure to spray the top of the foil with cooking spray before adding the crackers to help make the process a little easier.
Nutrition
Calories: 127kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 46mg | Potassium: 18mg | Fiber: 1g | Sugar: 10g | Calcium: 9mg | Iron: 1mg
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