Saltine Crack Candy

After more than a year off from writing I thought I'd ease back in with a super simple recipe that was a hit at my last Moveable Feast.


This recipe can be found all over the Internet under different names - Crack Candy, Saltine Toffee Candy, Saltine Cracker Candy, just to name a few. They use the same four ingredients in varying proportions - saltines, butter, brown sugar, chocolate.


You can customize your candy by adjusting the amount of caramel and chocolate you use. I found that I like a thinner layer of chocolate than what a lot of the recipes recommended. And you can also be creative with the toppings. I keep it simple and use chopped pecans and a little fleur de sel.

It's also easy to adjust the proportions of the recipe. I made a half recipe in a 9" x 9" pan for these photos.

Hot caramel poured over the saltines

Chocolate pieces laid over the bubbling hot caramel

Toppings layered on the chocolate

In a few simple steps you have a yummy treat to share with friends (or keep for yourself). Enjoy!


Saltine Crack Candy

1 sleeve saltine crackers (about 35-40 depending on the size of your pan)
1 cup (2 sticks) butter
1 cup brown sugar, lightly packed
10-12 ounces chocolate (bars or chips) - I like Hershey bars
Toppings like chopped nuts, candies, pretzels (optional)

Preheat oven to 400° F.

Line a half sheet jelly roll pan with foil and spray with cooking spray. Line the pan with a layer of saltines, salted side up.

In a saucepan, melt the butter and brown sugar together. Allow the mixture to boil for a few minutes to form a caramel, stirring to keep from burning. Pour the caramel evenly over the saltines. Place the pan in the preheated oven for 5 minutes until the caramel is bubbling.

If you are using chocolate bars, break the bars into smaller pieces. When the pan comes out of the oven, spread the chocolate pieces over the caramel. When the chocolate has melted slightly, spread evenly over the caramel until completely coated. Sprinkle toppings over the top of the chocolate and gently press down to stick.

Let pan cool at room temperature then place in the refrigerator to set.

Once the candy is set, break into small pieces and keep in an air tight container.


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