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Christmas Cracker Candy
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
505 minutes
Irresistible Christmas crack: Saltine crackers stacked with gooey caramel and rich chocolate for a salty-sweet holiday delight.
Ingredients:
  • 28 to 35 saltine crackers (about one sleeve, enough to line your tray)
  • 1 cup (220 g) packed dark brown sugar
  • 1 cup (225 g or 2 sticks) unsalted butter
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 cups (10 to 12 ounces) good-quality semi-sweet chocolate, chopped
Instructions:
  • Preheat the oven to 400°F. Line a 10x15-inch jelly roll pan with nonstick aluminum foil or regular heavy-duty foil, ensuring it covers the bottom and sides completely. If using regular foil, lightly spray with baking spray. Arrange saltine crackers in a single layer on the bottom.
  • Prepare the caramel sauce by combining brown sugar, butter, and salt in a saucepan over medium heat. Stir occasionally until the butter melts. Let it boil for 3 to 5 minutes until the mixture turns smooth and slightly darker. Avoid boiling for more than 30 seconds. Remove from heat and add vanilla extract.
  • Spread the hot brown sugar mixture evenly over the saltine crackers.
  • Transfer the pan to the oven and bake for 5 minutes until the caramel is hot and bubbly all over.
  • Melt the chocolate in the microwave: Place the chocolate in a microwave-safe bowl and heat in 30-second intervals at full power, stirring each time, until completely melted (about 1 1/2 minutes total).
  • Once the crackers are done baking, remove them from the oven and let them cool for exactly 1 minute until the caramel stops bubbling and the crackers settle. Pour the melted chocolate evenly over the crackers and use a spatula to spread it out.
  • Refrigerate the crackers overnight after they have cooled to room temperature.
  • Prepare the candy: Once cooled, gently remove the crackers from the pan by peeling away the foil, making sure not to tear it. Remove any foil bits stuck in the caramel and discard. Cut the candy into snack-sized pieces using a chef's knife or your hands. Store in an airtight container in the refrigerator for up to a week or in the freezer between layers of parchment paper for up to 2 months. Enjoy and don't forget to leave a rating and review if you liked the recipe!

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