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Holiday Cracker Candy Recipe

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4 from 6 reviews

Holiday Cracker Candy is a festive treat featuring a crunchy saltine cracker base topped with a rich brown sugar caramel and a smooth layer of melted semi-sweet chocolate. This easy-to-make candy combines salty and sweet flavors perfect for holiday gifting or snacking.

Ingredients

Base

  • 28 to 35 saltine crackers (about one sleeve, enough to line your tray)

Caramel Sauce

  • 1 cup (220g) firmly packed dark brown sugar
  • 1 cup (225g or 2 sticks) unsalted butter
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Chocolate Topping

  • 2 cups (10 to 12 ounces) chopped good-quality semi-sweet chocolate

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C). Line a 10×15-inch jelly roll pan with nonstick aluminum foil or lightly spray regular heavy-duty foil with baking spray. Arrange the saltine crackers in a single layer on the bottom of the pan.
  2. Make Caramel Sauce: In a medium saucepan, combine the dark brown sugar, unsalted butter, and kosher salt. Cook over medium heat, stirring frequently until the butter melts and the mixture comes to a gentle boil. Continue cooking and stirring for 3 to 5 minutes, ensuring the sugar melts and emulsifies with the butter to form a smooth sauce. Avoid boiling for more than 30 seconds to prevent burning. Remove from heat and stir in the vanilla extract. For smooth caramel, periodically brush down the sides of the pan with a wet pastry brush to dissolve stray sugar crystals.
  3. Coat Crackers: Pour the hot brown sugar caramel evenly over the arranged saltine crackers. Use a spatula to spread the caramel ensuring all crackers are well coated.
  4. Bake Caramel-Coated Crackers: Place the pan in the preheated oven and bake for 5 minutes until the caramel is bubbly and hot.
  5. Melt Chocolate: While the crackers bake, place the chopped semi-sweet chocolate in a microwave-safe bowl. Microwave on high in 30-second increments, stirring after each, until fully melted and smooth, approximately 1.5 minutes total.
  6. Add Chocolate Layer: Remove the pan from the oven and let the crackers cool for exactly one minute until the caramel stops bubbling and the crackers settle. Pour the melted chocolate over the caramelized crackers and spread evenly with a spatula.
  7. Chill the Candy: Allow the pan to cool to room temperature before transferring to the refrigerator. Chill the candy overnight to set.
  8. Cut and Serve: Once chilled and set, remove the candy sheet from the pan by peeling off the foil carefully. Discard any foil pieces stuck to the caramel. Using a chef’s knife, cut the candy into snack-sized pieces or break by hand.
  9. Storage: Store the cracker candy in an airtight container in the refrigerator for up to one week or freeze between parchment layers for up to two months.

Notes

  • Use nonstick foil if possible or spray heavy-duty foil to help prevent sticking.
  • A wet pastry brush helps prevent grainy caramel by rinsing down sugar crystals.
  • Do not overcook the caramel; boiling more than 30 seconds can cause bitterness.
  • Chilling overnight ensures the chocolate sets completely for clean cutting.
  • Store in airtight containers to maintain freshness and prevent moisture absorption.
  • This candy can be made with milk or dark chocolate as a variation.

Find it online: https://cookedbysarah.com/holiday-cracker-candy-recipe/