Christmas Cracker Candy
A delightful treat made with saltine crackers, caramel, and chocolate, perfect for the holidays.
Equipment
- 10x15-inch jelly roll pan
- medium-sized saucepan
- microwave-safe bowl
Ingredients
Cracker Base
- 28 to 35 crackers saltine crackers enough to line your tray
Caramel Sauce
- 1 cup dark brown sugar firmly packed
- 1 cup unsalted butter (225g or 2 sticks)
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Chocolate Topping
- 2 cups chopped semi-sweet chocolate (10 to 12 ounces)
Instructions
Preparation
- Preheat the oven to 400°F and line a 10x15-inch jelly roll pan with nonstick aluminum foil. Place the saltine crackers in a single layer.
- In a medium saucepan, combine brown sugar, butter, and salt. Cook on medium heat, stirring often, until the butter melts. Allow it to boil for another 3 to 5 minutes, then remove from heat and stir in vanilla extract.
- Pour the hot brown sugar mixture over the crackers, spreading to evenly coat.
- Bake in the oven for 5 minutes until the caramel is hot and bubbly.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until completely melted.
- Remove the pan from the oven after baking. Let it cool for 1 minute, then pour the melted chocolate over the crackers and spread evenly.
- Let the crackers cool to room temperature, then refrigerate overnight.
- Once cool, remove from the pan and peel away the foil. Cut the candy into snack-sized pieces.
Notes
Store in an airtight container in the refrigerator for about a week or in the freezer for up to 2 months.
Nutrition
Serving: 1pieceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 180mgPotassium: 50mgFiber: 1gSugar: 16gVitamin A: 200IUCalcium: 20mgIron: 0.5mg
Tried this recipe?Let us know how it was!