Christmas Cracker Candy (Print-Friendly Version)
A classic Christmas treat made with saltine crackers, buttery caramel, and melted chocolate. Perfect for holiday events and December parties. Sweet, salty, and simple—one to keep handy.
# Ingredients You’ll Need:
→ Base
01 -
28 to 35 saltine crackers (one sleeve, enough to line a 10x15-inch pan)
→ Caramel Layer
02 -
1 cup firmly packed dark brown sugar
03 -
1 cup (2 sticks) unsalted butter
04 -
1/4 teaspoon kosher salt
05 -
1 teaspoon vanilla extract
→ Chocolate Topping
06 -
2 cups (10 to 12 ounces) chopped good-quality semi-sweet chocolate
→ Optional Toppings
07 -
1/2 cup chopped nuts or coconut flakes
# How to Make It:
01 -
Preheat oven to 400°F. Line a 10x15-inch jelly roll pan with nonstick aluminum foil, ensuring coverage of bottom and sides. If using standard foil, spray lightly with baking spray. Arrange saltine crackers in a single, even layer on the bottom.
02 -
Combine dark brown sugar, unsalted butter, and kosher salt in a medium saucepan over medium heat. Stir frequently until butter is melted and mixture is blended. Continue cooking, stirring often, for 3 to 5 minutes until the sauce comes to a boil, becomes smooth, and all sugar is dissolved. Do not allow to boil for more than 30 seconds. Remove from heat and stir in vanilla extract.
03 -
Pour the hot caramel evenly over the saltines, spreading to coat all crackers.
04 -
Place pan in oven and bake for 5 minutes, until caramel is bubbling throughout.
05 -
While crackers bake, melt semi-sweet chocolate gently using a double boiler or microwave in 30-second intervals, stirring until smooth.
06 -
Remove pan from oven and allow to cool for 1 minute until caramel stops bubbling. Pour melted chocolate over caramel-coated crackers. Use a spatula to spread the chocolate in an even layer. Sprinkle with chopped nuts or coconut flakes if using.
07 -
Allow to cool to room temperature, then refrigerate overnight until completely set and firm.
08 -
Remove from refrigerator. Lift cracker candy from pan and gently peel away foil. Cut cooled candy into snack-sized pieces using a chef's knife. Store in an airtight container in the refrigerator for up to one week or freeze between parchment layers for up to two months.
# Extra Suggestions:
01 -
To ensure a smooth caramel layer, periodically wash the sides of the saucepan with a wet pastry brush while cooking. Brown sugar caramel yields a softer, sandier texture than traditional caramel.