Introduction

Christmas Cracker Candy is a delightful holiday treat that combines salty, sweet, and rich flavors in every bite. This easy-to-make recipe layers saltine crackers with a buttery brown sugar caramel and a smooth chocolate topping for a perfect festive snack.

A stack of seven square pieces of chocolate toffee bark is placed on a white plate with a blue interior. Each piece shows three clear layers: a smooth, dark brown chocolate top layer with slight unevenness, a sticky, golden caramel middle layer, and a crunchy, light tan toffee bottom layer. The pieces are broken unevenly, and small crumbs are scattered on the plate and white marbled surface around it. In the background, there are two more broken pieces resting flat on the white marbled surface. The lighting highlights the shiny texture of the caramel and chocolate layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

28 to 35 saltine crackers (about one sleeve, enough to line your tray)
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
2 cups (10 to 12 ounces) chopped good-quality semi-sweet chocolate

Instructions

Step 1: Preheat the oven to 400°F. Line a 10×15-inch jelly roll pan with nonstick aluminum foil or regular heavy-duty foil sprayed lightly with baking spray. Arrange the saltine crackers in a single layer on the bottom of the pan.
Step 2: In a medium saucepan, combine brown sugar, butter, and salt. Cook over medium heat, stirring frequently, until the butter melts and the mixture comes to a boil. Continue stirring and boil for 3 to 5 minutes until it darkens slightly and becomes smooth. Remove from heat and stir in vanilla extract.
Step 3: Pour the hot brown sugar mixture evenly over the saltine crackers, coating them thoroughly.
Step 4: Bake the pan in the preheated oven for 5 minutes until the caramel is hot and bubbly.
Step 5: While baking, melt the chocolate in a microwave-safe bowl by heating in 30-second intervals at full power, stirring between each, until fully melted (about 1 1/2 minutes total).
Step 6: Remove the pan from the oven and let cool for 1 minute, until the caramel stops bubbling. Pour the melted chocolate over the crackers and spread evenly with a spatula.
Step 7: Allow the candy to cool to room temperature, then refrigerate overnight to set.
Step 8: Once firm, carefully remove the foil from the pan, peel away the foil from the candy, and cut into snack-sized pieces. Discard any bits of foil that stick to the candy.

Tips & Variations

Use a wet pastry brush to wipe the sides of the saucepan while cooking the caramel to prevent crystallization and ensure a smooth texture.
Swap semi-sweet chocolate for milk or dark chocolate depending on your preference for sweetness.
Add a sprinkle of sea salt over the melted chocolate before chilling for a salty-sweet contrast.
For a festive touch, decorate the chocolate layer with crushed peppermint candies or chopped nuts before chilling.

Storage

Store Christmas Cracker Candy in an airtight container in the refrigerator for up to one week. For longer storage, freeze the candy between layers of parchment paper for up to two months. To serve, let it thaw slightly at room temperature.

How to Serve

This image shows many square pieces of a dessert arranged on a white marbled textured surface. Each piece has two layers: a smooth, dark brown chocolate layer on top with a slightly cracked texture, and a shiny, light brown caramel or toffee layer underneath that looks soft and glossy. The pieces are uneven in size and placed close together, some overlapping slightly, with a few small salt flakes scattered on top of the chocolate layer, adding texture and contrast. The overall look is rich and inviting, with a mix of smooth and rough surfaces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular foil instead of nonstick foil?

Yes, you can use regular heavy-duty foil, but be sure to spray it lightly with baking spray to prevent sticking.

Why do I need to remove the candy from the oven as soon as the caramel boils?

Boiling the caramel too long can cause it to harden excessively or burn, so boiling for just 30 seconds ensures it becomes smooth and properly coats the crackers without bitterness.