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Halloween Cracker Candy
A super easy chocolate toffee made with saltines, homemade caramel, and your favorite Halloween candy!
Prep Time
20 mins
chilling
1 hr
Total Time
1 hr 20 mins
Servings: 36 servings
Calories: 165 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 50 saltine crackers
- 1 cup light brown sugar, packed.
- 1 cup unsalted butter (that's 2 sticks)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 12 ounce dark chocolate melting wafers, finely chopped you can also use bar chocolate or chocolate chips.
- 1 cup assorted Halloween candy don't forget the eyeballs!
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.
- Carefully remove the pan from the oven, the molten caramel is hot and liquid at this point. Immediately scatter the chocolate evenly over the hot caramel. Let the pan sit for 3 minutes to allow the chocolate to melt.
- Gently run a clean offset spatula over the chocolate to spread the melted chocolate over the entire surface. If for any reason your chocolate isn't completely melted, put the pan back in the (turned off) oven for a couple of minutes to heat them up.
- Sprinkle the sprinkles and candy over the warm chocolate. Press larger pieces 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. An hour or so should do it.
- Lift out the candy from the pan ~ it should be a solid sheet at this point. If it is not, it needs more chilling. Carefully peel the foil from the bottom of the firm candy.
- Use a large knife to cut your candy into pieces.
- Your Halloween 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.
Cup of Yum
Nutrition Information
Calories
165kcal
(8%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
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%)
Nutrition Facts
Serving: 36servings
Amount Per Serving
Calories 165
% 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.