Christmas Crack Candy
User Reviews
5
Christmas Crack Candy
Description
The recipe starts by lining a jelly roll pan with foil and coating it with melted butter, followed by arranging saltine crackers to form a base. A caramel layer made from butter, brown sugar, and sweetened condensed milk is cooked to a boil, then poured over the crackers before baking to set and bubble. After baking, chocolate chips are sprinkled on top to melt into a smooth layer, then almonds are pressed in to adhere while adding crunch.
Once cooled and refrigerated, the candy is firm enough to break or cut into pieces. The salty crackers balance the sweet caramel and chocolate for a rich, crunchy snack with varied textures from gooey caramel to crisp crackers.
This candy works well for holiday gifting or parties. Variations include different toppings such as sprinkles, nuts, or candies for extra flavor and decoration. It is typically stored refrigerated to maintain crispness and prevent melting.
The recipe provides options for toppings and notes that almond placement helps the chocolate set firmly. Properly cooling the candy ensures clean breaking and optimal texture.
Ingredients
- 1 1/4 cups butter divided (2 1/2 sticks)
- 35 saltine crackers
- 1 cup brown sugar
- 14 ounce sweetened condensed milk
- 1 1/2 cups milk chocolate chips
- 3/4 cup almonds chopped
Instructions
- Preheat oven to 425. Line jelly roll pan with foil.
- Melt 1/2 cup (one stick) of butter in a heavy pan. Pour into prepared jelly roll pan.
- Arrange crackers over the melted butter, breaking to fit as needed.
- Melt remaining butter in same pan, add brown sugar and bring to a boil over medium heat. Reduce to low and cook stirring occasionally for 2 minutes. Remove from heat.
- Stir in sweetened condensed milk and pour over crackers.
- Bake 10-12 minutes or until bubbly and slightly browned. Remove from oven; cool in pan for 1 minute.
- Sprinkle with chocolate chips; let stand for 5 minutes. Spread evenly over the surface. Sprinkle with almonds and gently press them into chocolate.
- Spread evenly over the surface. Sprinkle with almonds and gently press them into chocolate.
- Cool in pan on rack for 30 minutes then refrigerate for 30 minutes.
- Remove from foil and cut or break into pieces.
Notes
- Additional toppings like Christmas sprinkles, extra nuts, crushed candy canes, or caramel drizzle can be added for variety.
- Press almonds gently into melted chocolate to ensure they stick as the candy cools.
- Cool and refrigerate thoroughly before cutting to achieve clean pieces.
- Store candy in the refrigerator to maintain texture and prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 148mg | 6% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
