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Christmas Cracker Candy Recipe

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4.8 from 56 reviews

Christmas Cracker Candy is a delightful holiday treat featuring a crisp saltine cracker base topped with a rich, buttery brown sugar caramel and a luscious layer of melted semi-sweet chocolate. This easy-to-make candy combines salty and sweet flavors, perfect for festive gatherings or gifting.

Ingredients

Scale

Base

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

Caramel Layer

  • 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 and Prepare Pan: Preheat your oven to 400°F (204°C). 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 to cover the bottom completely.
  2. Make the 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. Continue cooking for another 3 to 5 minutes until the mixture boils and the sugar fully melts into a smooth sauce. Remove from heat and stir in vanilla extract. Avoid boiling longer than 30 seconds to prevent burning.
  3. Pour Caramel Over Crackers: Immediately pour the hot caramel sauce evenly over the saltine crackers, spreading to coat them thoroughly.
  4. Bake Caramel-Coated Crackers: Place the pan in the preheated oven and bake for 5 minutes, until the caramel mixture is bubbly throughout.
  5. Melt the Chocolate: While the crackers bake, place the chopped semi-sweet chocolate in a microwave-safe bowl and melt in 30-second intervals at full power, stirring after each, until smooth and fully melted (about 1 1/2 minutes total).
  6. Spread Chocolate Over Baked Crackers: Remove the pan from the oven and let cool for exactly 1 minute, allowing the caramel to stop bubbling and crackers to settle. Pour the melted chocolate evenly over the top and spread with a spatula.
  7. Chill Overnight: Let the candy cool to room temperature, then refrigerate overnight to set.
  8. Cut and Serve: Once chilled and firm, remove the candy from the pan by peeling away the foil carefully. Cut into snack-sized pieces with a chef’s knife. Store in an airtight container in the refrigerator for up to 1 week or freeze between parchment layers for up to 2 months.

Notes

  • Using a wet pastry brush to wash down the sides of the saucepan while cooking caramel can help prevent grainy texture by ensuring all sugar dissolves evenly.
  • Nonstick aluminum foil is preferred for lining the pan as it makes removal easier; if using regular foil, make sure to spray with baking spray to prevent sticking.
  • Do not overboil the caramel; boiling for about 30 seconds is sufficient to meld the sugar and butter.
  • Letting the caramel cool slightly before applying chocolate helps prevent the chocolate from melting unevenly.
  • Cut the candy carefully to avoid cracking or breaking it into uneven pieces.
  • Store leftovers in an airtight container to maintain crispness and to prevent the candy from absorbing fridge odors.

Keywords: Christmas Cracker Candy, Saltine Toffee, Brown Sugar Caramel Candy, Holiday Candy, Semi-Sweet Chocolate Candy

Find it online: https://jedentaglecker.com/christmas-cracker-candy-recipe/