Saltine Cracker Candy
User Reviews
4.9
Saltine Cracker Candy
Description
Saltine Cracker Candy starts by arranging salted crackers in a baking pan, over which a hot toffee made of butter and brown sugar boiled for three minutes is poured. Baking at high heat causes the toffee to bubble and coat the crackers. After removing from the oven, semisweet chocolate chips are sprinkled on top and either baked briefly or melted separately and spread evenly over the toffee layer. Chopped pecans add texture and flavor on top, with optional flaky sea salt finishing the sweet-salty contrast.
The resulting candy features a crisp salty cracker base that balances the rich, buttery toffee layer and smooth chocolate topping with crunchy nuts. The simple method uses common pantry ingredients and quick oven steps to create a layered candy treat suitable for holidays or gatherings.
To ensure the chocolate melts properly, some recommend microwaving the chips separately instead of baking them again, especially depending on chip brand or oven heat distribution. Cleaning toffee residue from the pan is easier if you soak and boil water in it after use.
Ingredients
- 1 ½ leeves saltine crackers about 45 crackers, salted
- 1 cup butter unsalted
- 1 cup brown sugar tightly packed
- 2 cups semisweet chocolate chips
- ½ cup pecans or other topping, chopped
- sea salt optional, flaky; for sprinkling
Instructions
- Preheat your oven to 400F (205C) and line a standard-sized cookie sheet with foil. Lightly spray with cooking spray or grease lightly with butter.
- Layer crackers evenly over the foil (salted side up); it's alright if there are spaces between the crackers and not every edge is completely filled in.
- Prepare your toffee by combining butter and brown sugar in a small saucepan over medium heat, stirring occasionally.
- Allow mixture to come to a boil and allow it to boil for three minutes -- do not stir while it boils.
- Immediately remove from heat and pour over crackers (it's ok if some of them start to float, just try to keep them in an even layer), spread with a heatproof spatula to completely coat crackers.
- Place in 400F (205C) oven for 5 minutes -- toffee will begin to bubble.
- ²Remove from oven (turn off the oven) and evenly sprinkle chocolate chips over toffee. Return to oven for two minutes, then remove and use a spatula or knife to spread chocolate evenly over crackers.
- Sprinkle evenly with chopped pecans (or preferred topping -- or no topping!) and a scant amount of flaky sea salt.
- Allow to chill in refrigerator for at least 30 minutes or until chocolate hardens. Cut into pieces using a large knife and serve.
Notes
- Choose quality chocolate chips like Ghirardelli for reliable melting; some brands may not melt well when baked again.
- Alternatively, melt chocolate chips in the microwave and spread over toffee instead of baking again to ensure even chocolate coverage.
- To clean toffee residue from the saucepan, fill halfway with water and boil; the toffee will melt away for easier cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 205kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 6mg | 0% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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