Saltine cracker candy is made using simple ingredients like unsalted butter and semi-sweet chocolate chips to create a tasty holiday treat!
Until recently, I had never heard of Christmas crack. Kim was the one to introduce me to this dessert.
The festive colors and flavors are perfect for this time of the year and it will definitely satisfy your sweet tooth. Best of all, you get plenty of servings in exchange for very few base ingredients.
If you’ve never tried this chocolate toffee candy, then I encourage you to do so. It’s almost like traditional chocolate toffee with a layer of saltine crackers on the bottom.
You get the best of both worlds. Sweet and salty! Additionally, take a look at the Tips section for helpful information and suggestions for recipe substitutions.
How to make saltine cracker candy:
First, start by lining a large sheet pan with aluminum foil. Grease the foil with non-stick cooking spray.
After that, preheat your oven to 400ºF, and place the crackers onto the pan.
Next, place a medium saucepan over medium heat. Add the unsalted butter and brown sugar.
Stir the ingredients together and bring the mixture to a boil. Stop stirring for 2-3 minutes and insert a candy thermometer.
Once the temperature reads between 270-290ºF, and turn off the heat. Carefully, pour the toffee over the crackers.
Now, use a spatula or butter knife to smooth out the hot candy. Transfer the sheet pan to the oven to bake for about 5-minutes.
Afterward, remove the soda cracker candy from the oven turn and off your stove.
Then, sprinkle semi-sweet chocolate chips over the warm toffee candy. Again, be careful because everything is hot.
When chips have melted, use a spatula (or butter knife) to smooth out the chocolate.
At this point, it’s time to add the holiday sprinkles and chopped nuts. Personally, I think cashews would make a great topping.
After that, transfer the candy to your fridge to set for about 60 minutes. Last, once the candy has hardened, break it apart and serve!
It should hold for up to 5-days when stored in your refrigerator (in a sealed container). That’s it, your saltine cracker candy is done! Kim and I hope you enjoy it and wish you all the best 🙂
Saltine Cracker Candy Recipe Tips and FAQ’s:
- You will need a candy thermometer to prepare this recipe. Guessing will result in a chewy (or overly hardened) toffee.
- The nuts are optional. Furthermore, if you decide to use them, try different kinds of nuts. For example, try using peanuts, almonds, or even hazelnuts to put your own personal twist on the recipe.
- Don’t be afraid to experiment, nobody says you have make saltine cracker toffee, you could use graham crackers instead.
What is the best saltine cracker?
Honestly, I’ve eaten off-brand crackers for years. If you have to buy name-brand, then do yourself a favor and purchase an organic variety.
How long can you store Christmas crack?
When properly stored in your fridge, in a sealed container, it should last for up to 5 days.
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- 40 saltine crackers about 1 sleeve of crackers
- 1 cup unsalted butter
- 1 cup light brown sugar
- 2 cups semi-sweet chocolate chips
- ½ cup pecans chopped (may also use walnuts)
- ¼ cup holiday sprinkles
- Preheat the oven to 400°F, and line a 15 x 10-inch baking sheet with foil. Lightly spray the foil with cooking spray. Place the crackers in an even layer on the baking sheet. Set aside.40 saltine crackers
- In a medium saucepan, combine the butter and brown sugar over medium heat. Stir the mixture until it comes to a full boil, then stop stirring for 2 to 3 minutes. A candy thermometer should read between 270° and 290°F when inserted into the mixture.1 cup unsalted butter1 cup light brown sugar
- Carefully pour the toffee over the crackers, and use a spatula to spread it evenly over the crackers. Place the crackers in the oven and bake for 5 minutes. The toffee should begin to bubble.
- Remove the toffee from the oven, and sprinkle with chocolate chips. Allow the candy to set for 3 to 4 minutes until the chocolate chips have softened. Use a spatula to smooth them over the toffee.2 cups semi-sweet chocolate chips
- Sprinkle with chopped nuts and holiday sprinkles (or do half and half). Refrigerate for 30 minutes to an hour to allow the toffee and chocolate to set. Then, remove from the refrigerator, and break the toffee into pieces.½ cup pecans¼ cup holiday sprinkles
- Store in an airtight container for up to 5 days.