Cracker Candy Recipe
This easy saltine toffee recipe creates the ultimate salty-sweet holiday treat with just a few pantry staples. You can make this addictive cracker candy in minutes for a guaranteed crowd favorite at any party.
Equipment
- large, rimmed, sturdy cookie sheet (at least 13x9, but larger preferred; I use 18x13, which is a half-sheet pan)
- foil or parchment paper (greased with cooking spray)
- medium, heavy, nonstick saucepan
- spreading spatulas
As an Amazon Associate, I earn from qualifying purchases. I only recommend products I truly love and use in my own kitchen!
Ingredients
- 54 saltine crackers this quantity fills a half-sheet pan (18x13); a slightly smaller sheet will use less crackers
- 2 sticks salted butter high quality for best results
- 1 cup brown sugar firmly packed
- 12 oz semi-sweet chocolate chips name brand only
- ½ c chopped nuts optional crunchy topping
- 1&½ c mini pretzel twists optional salty topping
Instructions
- Preheat oven to 350℉.
- Cover cookie sheet with foil or parchment paper, then spritz with cooking spray.
- Arrange saltine crackers close together on foil with no overlapping; set aside.
- In saucepan, bring butter and brown sugar to a rolling boil; BOIL FOR 3 MINUTES EXACTLY WITHOUT STIRRING. Immediately pour over saltines and spread to coat.
- Bake in preheated oven for exactly 8 minutes, then remove pan and turn oven off.
- Sprinkle chocolate chips on top of warm toffee; return the pan to the warm oven for 1 minute. Remove promptly and spread softened chocolate to cover toffee.
- Immediately sprinkle on nuts and press on pretzels, if using.
- Refrigerate pan, uncovered, until candy is hard (typically 2 hours). Once set, break into pieces.
Notes
For the best results, make sure you let the butter and sugar mixture reach a full rolling boil for exactly three minutes. This critical step ensures your toffee sets up perfectly firm instead of staying soft or grainy. Do not stir the mixture once it starts boiling, which can disrupt the emulsification process.
A rimmed cookie sheet is essential for this recipe. At a minimum, you'll want to use a 13x9, though larger is preferred (I use a half sheet pan, 18x13); adjust the cracker quantity as needed depending on the pan size you use (however, you will not have to change the amounts for the other ingredients).
Store your cracker candy in an airtight container at room temperature for up to one week for peak crunch. You can also freeze this easy toffee bark for three months to have a sweet snack ready whenever.
Please note that nutritional info provided includes nuts and pretzels.
Nutrition
Calories: 198kcalCarbohydrates: 21gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 17mgSodium: 152mgPotassium: 102mgFiber: 1gSugar: 11gVitamin A: 194IUVitamin C: 0.1mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!