Christmas Cracker Candy (Print-Friendly Version)
With its buttery caramel and rich chocolate coating, this easy Christmas treat is perfect for December parties or neighbor gifts. The saltine base adds crunch, making it one to keep handy.
# Ingredients You’ll Need:
→ Base Layer
01 -
28 to 35 saltine crackers
→ Caramel Layer
02 -
1 cup firmly packed dark brown sugar
03 -
1 cup unsalted butter
04 -
1/4 teaspoon kosher salt
05 -
1 teaspoon vanilla extract
→ Chocolate Topping
06 -
2 cups chopped semi-sweet chocolate
→ Optional Toppings
07 -
1/2 cup chopped nuts
08 -
1/2 cup coconut flakes
# How to Make It:
01 -
Preheat the oven to 400°F.
02 -
Line a 10x15-inch jelly roll pan with nonstick aluminum foil or heavy-duty foil sprayed with baking spray. Arrange the saltine crackers in a single layer to cover the bottom.
03 -
In a medium saucepan, combine dark brown sugar, butter, and kosher salt. Cook over medium heat, stirring frequently until the butter is melted. Continue to cook, stirring, for 3 to 5 minutes until the mixture boils and becomes a smooth caramel. Do not allow to boil more than 30 seconds. Remove from heat and stir in vanilla extract.
04 -
Evenly pour the hot caramel over the crackers and spread to coat each cracker.
05 -
Bake in the oven for 5 minutes until the caramel is bubbling throughout.
06 -
Melt the chopped semi-sweet chocolate using a microwave in short intervals or over a double boiler until smooth.
07 -
Remove the pan from the oven and allow to cool for 1 minute. Pour the melted chocolate over the caramel-covered crackers and use a spatula to spread evenly.
08 -
If desired, sprinkle chopped nuts or coconut flakes over the chocolate layer.
09 -
Allow the tray to cool to room temperature, then refrigerate overnight until completely set.
10 -
Lift candy from pan, carefully remove foil, and break or cut into snack-sized pieces. 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 -
Brushing the sides of the saucepan with a wet pastry brush during caramel preparation prevents graininess and promotes even sugar melting.
02 -
Cool the pan for exactly one minute before adding chocolate to avoid scorching and ensure a smooth layer.