Christmas Cracker Candy
A classic treat that satisfies every sweet-salty craving, Christmas Cracker Candy has crisp Saltines, soft caramel, melted chocolate, and all the toppings your heart may desire. Besides the absolutely irresistible taste, my favorite thing about this treat is how easy it is to make in a big batch—perfect for sharing!
Equipment
Ingredients
- 40-50 saltine crackers
- 1 cup butter 2 sticks, see note
- 1 cup light brown sugar
- pinch kosher or sea salt
- 3/4 teaspoon vanilla extract
- 2 cups chocolate chips
- optional toppings such as sprinkles, chopped pecans, pretzels, M&Ms, or other candy
Instructions
- Preheat oven to 300 degrees F. Line a 15”x10” rimmed baking sheet with parchment paper or a silicone baking mat. Arrange saltines in a single layer in rows on the sheet.40-50 saltine crackers
- Melt the butter and brown sugar together in a medium saucepan, stirring frequently. Bring the mixture to a boil and let it bubble for about 2 minutes, stirring almost constantly once it is boiling. Stir in salt and vanilla, then remove from the heat.1 cup butter, 1 cup light brown sugar, pinch kosher or sea salt, 3/4 teaspoon vanilla extract
- Pour the butter mixture over the crackers right away, and use a spatula to spread it into a thin, even layer. Don’t worry if a lot of the caramel mixture runs under the crackers, just distribute it as best you can. Place baking sheet in the oven and bake for 4 minutes, then remove from the oven.
- Right after removing the pan, sprinkle the chocolate chips over the caramel layer. Let sit for 1-2 minutes, then use a spatula to spread chocolate into another thin, even layer. (If the chocolate is not melting enough to spread easily, pop the baking sheet back in the oven for another minute or so.)2 cups chocolate chips
- Quickly sprinkle any toppings on top of the chocolate. Let cool to room temperature, then transfer to the fridge to set for at least 2 hours, or overnight. Cut or break the candy into bite-sized pieces, then store tightly-covered at room temperature for up to a week.optional toppings
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Notes
- Butter: I typically use unsalted butter but using salted butter is no problem and will only very marginally change the taste of this recipe. If worried about excess salt, just leave out the pinch that is added with the vanilla.
Nutrition Estimate
Calories: 135 kcal, Carbohydrates: 15 g, Protein: 1 g, Fat: 8 g, Saturated Fat: 5 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 1 g, Trans Fat: 0.2 g, Cholesterol: 15 mg, Sodium: 79 mg, Potassium: 15 mg, Fiber: 0.4 g, Sugar: 13 g, Vitamin A: 185 IU, Vitamin C: 0.1 mg, Calcium: 19 mg, Iron: 0.3 mg