Christmas Cracker Candy
User Reviews
5
Christmas Cracker Candy
Description
This candy starts by arranging saltine crackers in a foil-lined, sprayed half-sheet pan to form the base. A caramel layer is made by boiling butter, light brown sugar, and salt until fully melted and bubbly, then vanilla extract is added. This hot caramel is poured evenly over the crackers and baked briefly to set.
Immediately after baking, milk chocolate chips are sprinkled over the caramel to melt from the residual heat and then spread evenly. Toasted pecans and colorful M&M's candies are added on top while the chocolate is still warm, providing texture and visual appeal. Once fully cooled, the candy sets with a chewy toffee texture rather than hard or brittle, which suits its intended softness.
The combination of the crunchy cracker base and chewy toffee topped by chocolate, nuts, and candies creates a layered treat often served during holidays. The use of toasted pecans adds a deeper nutty flavor. The candy can be broken into pieces for serving.
Toasting pecans can be done quickly in a microwave or oven, and the recipe notes prefer a chewy toffee rather than a brittle layer.
Ingredients
- 50 saltine crackers
- 1 cup light brown sugar packed
- 1 cup unsalted butter 2 sticks
- 1/2 tsp salt
- 1 tsp vanilla extract
- 12 ounce chocolate chip milk chocolate; bag
- 2/3 cup pecan toasted, chopped; quantity to taste
- 2/3 cup M&M's candy holiday variety; quantity to taste
Instructions
- Preheat oven to 400F. Line a standard half sheet baking pan completely with foil. Spray with nonstick spray.
- Arrange Saltines across the pan in a single layer. You want to cover the whole surface of the pan, so break crackers to fill in as needed.
- In a medium saucepan heat the butter, sugar, and salt over medium heat, stirring to melt the butter and dissolve the sugar. The butter and sugar will seem to separate at this point, that's fine. Bring to a full boil, stirring often. Let it boil for one minute. Stir in the vanilla.
- Pour the hot caramel over the crackers, and gently spread out with an offset spatula. Be careful not to dislodge the crackers.
- Bake for 5 minutes.
- Immediately scatter the chocolate chips evenly over the hot caramel. Let sit for 3 minutes.
- Gently run a clean offset spatula over the chips to spread the melted chocolate over the entire surface. If for any reason your chips aren't melting, put the pan back in the (turned off) oven for a couple of minutes to heat them up.
- Sprinkle the toasted pecans and M&M's over the warm chocolate. Press in gently so they adhere well.
- Let the candy cool at room temperature. Then put the tray in the refrigerator to get completely chilled and firm. I left mine overnight, but that's not necessary.
- Lift out the candy from the pan ~ it should be a solid sheet at this point. Carefully peel the foil from the bottom of the candy.
- Use a large knife to cut your candy into pieces.
- Your Christmas cracker candy is safe to keep at room temperature for a few days but it's much better when chilled. It will keep in the refrigerator for at least a week. Freeze for longer storage.
Notes
- Toast pecans in the microwave for 2 minutes or in a 350F oven for 12-15 minutes for best flavor and texture.
- This recipe produces a toffee layer that is soft and chewy, not hard and brittle.
- Ensure saltine crackers cover the entire baking pan, breaking some as needed to fill gaps.
- Pour hot caramel carefully to avoid dislodging the crackers.
- Add chocolate chips immediately after baking and spread while melted for even coverage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 77mg | 3% |
| Potassium | 51mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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