Description
Cracker Candy is a deliciously sweet and salty treat featuring layers of crispy saltine crackers topped with a buttery brown sugar caramel and melted semi-sweet chocolate, finished with optional toasted nuts and a sprinkle of sea salt. This easy-to-make dessert delivers a perfect balance of crunchy, gooey, and rich flavors, ideal for parties or a sweet snack.
Ingredients
Scale
Base
- 1 sleeve Saltine Crackers (about 40 crackers)
Caramel Topping
- 1 cup Unsalted Butter (2 sticks)
- 1 cup Brown Sugar (packed)
Chocolate & Nuts
- 2 cups Semi-Sweet Chocolate Chips
- 1 cup Chopped Nuts (optional, toasted; pecans or walnuts recommended)
- Sea Salt (for sprinkling on top)
Instructions
- Prepare the Base: Line a rimmed baking sheet with aluminum foil or parchment paper and arrange the saltine crackers in a single, tight layer to cover the entire surface.
- Make the Caramel: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the packed brown sugar and bring the mixture to a boil, stirring constantly. Allow to boil gently for about 3 minutes until it thickens slightly and starts to bubble.
- Pour Caramel over Crackers: Immediately pour the hot caramel mixture evenly over the arranged saltine crackers, spreading gently with a spatula to cover all crackers fully.
- Bake the Base: Place the baking sheet in a preheated oven at 350°F (175°C) and bake for 5 to 7 minutes until the caramel is bubbly and set.
- Add Chocolate: Remove the baking sheet from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the hot caramel layer. Let sit for about 5 minutes to allow the chocolate to melt.
- Spread Chocolate: Use a spatula or knife to spread the melted chocolate evenly across the caramel surface.
- Top with Nuts and Sea Salt: Sprinkle the chopped toasted nuts over the chocolate layer, and add a light sprinkle of sea salt for contrast.
- Chill to Set: Place the baking sheet in the refrigerator for at least 1 hour or until the chocolate and caramel are firm.
- Cut and Serve: Once set, remove the foil or parchment with the candy from the tray and cut into approximately 12 or more pieces as desired. Serve chilled or at room temperature.
Notes
- For best results, use fresh salted crackers without broken pieces.
- To toast nuts, spread them on a baking sheet and roast in a 350°F oven for 5-7 minutes, stirring once halfway through.
- You can substitute dark chocolate chips for a richer flavor or milk chocolate chips for a sweeter candy.
- Store cracker candy in an airtight container at room temperature or refrigerated for up to one week.
- Use caution when pouring hot caramel and working with bubbling sugar to avoid burns.
