Saltine Cracker Candy

Saltine Cracker Candy makes the perfect gift for the holidays. Candy making doesn’t get any easier than this! This easy toffee candy is covered in chocolate and pecans and it is positively addicting. You might also know it as Christmas Crack and the name suits it well.

Saltine Cracker Candy

 

The only ingredients you need to make this sweet treat are Saltine crackers, butter, brown sugar, and chocolate chips, plus pecans if you want to use them.

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The crackers give it a fabulous light and crunchy texture.

Saltine Cracker Candy

Just lay the crackers in a single layer in a jelly roll pan lined with aluminum foil. Melt the butter with the brown sugar in a saucepan. Pour it over the crackers. Bake for 5 minutes. Sprinkle the chocolate chips on top and place the pan back in the oven for a minute or two to melt the chocolate chips. Then spread the chocolate in a nice, smooth layer and sprinkle on the pecans.

Saltine Cracker Candy

 

Chill for a few hours and then break into pieces. That’s the fun part. Along with eating it.  🙂

Saltine Cracker Candy

 

You can leave off the nuts. Or try decorating them with crushed candy canes or red and green M&M’s for a festive holiday look.

Get ready for this stuff to disappear. Saltine Cracker Candy is so rich and buttery. It just melts in your mouth!

Saltine Cracker Candy

 

4.86 from 7 votes
Saltine Cracker Candy
Saltine Cracker Candy
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Saltine Cracker Candy is an easy toffee candy covered in chocolate and pecans and it is positively addicting. You might also know it as Christmas Crack and the name suits it well.

Course: Candy
Servings: 24 servings
Ingredients
  • 1 sleeve Saltine crackers
  • 1 cup butter
  • 1 cup light brown sugar packed
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup finely chopped toasted pecans
Instructions
  1. Line a jelly roll pan with aluminum foil and spray foil with cooking spray.
  2. Lay crackers evenly over foil, salted side up.
  3. Preheat oven to 400 degrees.

  4. In a small saucepan, bring butter and brown sugar to a simmer over medium heat. While the butter is melting, stir frequently to mix evenly. Once mixture simmers, let simmer without stirring for 3 minutes.

  5. Remove from heat and pour evenly over crackers.
  6. Place in oven for 5 minutes.
  7. Sprinkle chocolate chips on top. Return pan to oven for 30 seconds to help melt the chips.
  8. Use a spatula or knife to spread melted chocolate evenly.
  9. Sprinkle pecans on top. Cover with aluminum foil so that foil doesn't touch and place in refrigerator for 2 hours.
  10. Break into pieces.

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20 thoughts on “Saltine Cracker Candy

  1. Don’t feel bad, I have been making this for 30 years and still have little issues if it’s been a while. My guess is that you probably need to cut back on the butter a little. If the recipe that you’re using calls for 1 cup of butter and 1 cup brown sugar…use 2/3-3/4 cup of butter instead.

    1. I just made some with butterscotch chips! I knew I had a bag of something and thought it was chocolate chips and started prepping. Saw they weren’t chocolate chips and went for,it anyway!

  2. Help! I am having trouble with the caramel part. It seems to be more runny than it should be according to your pic. My crackers get soggy. Any tips appreciated!

  3. Let me tell you a sordid tale about these treats… my grandmother made something like this when I was growing up and when I found this recipe I was missing her and feeling homesick, so I decided to give it a try. First off, I now live in Tanzania where butter is wildly expensive (think $10 for 2 cups) and good chocolate is hard to come by, so something like this is a rare treat. We also don’t have saltines, so I had to use ‘cream crackers’ which are similar but not as delicate and have no salt. I started the process by digging out some chocolate only to find that I only had a single-sized dark chocolate bar… I figured I could make it work by chopping some white baking chocolate along with it and carried along with the chopping process. Then I went to melt the butter and sugar and found that I only had 3/4 cup or proper brown sugar, so I had to top that up with the raw brown (I bleached) sugar we use here. Who doesn’t love a recipe of unexpected substitutions right? All was well with the toffee and crackers and it went safely into the oven for 5 minutes—only to pull the pan out and drop it on the oven door! Still persevering, I straightened out the jostled crackers and sprinkled the finely chopped chocolate on top, then put the whole thing back into the (now off) oven for a minute. However, in my haste, it slipped my mind that white and dark chocolate melt differently, so I went through a process of attempted-spreading, then letting melt, then attempted spreading for a few minutes. After all was said and done, I sprinkled some sea salt on top because I love salty and sweet and let it cool. Let me tell you… after all that it is still pretty amazing! Moral of the story—a few substitutions never killed anyone, and anything with chocolate and toffee is bound to turn out pretty darn good, even if you drop it once along the way 🙂 Thanks for sharing!

  4. I wanted to make this for my dad with toffee bits instead of pecans, since he loves toffee so much & can’t eat pecans. My sister in law had made it for him before, but without the toffee. Normally he doesn’t like chocolate but he loved this. Unfortunately when I made it it didn’t turn out. The chocolate didn’t melt and wouldn’t spread. I’ll try making it for him another time using your recipe instead. The recipe she gave me didn’t say how much chocolate chips to use & I only had a store brand in my pantry. They still tasted good to me, but they didn’t turn out as I had hoped.

  5. I make this fairly often and have tried many combinations with different types of crackers and chocolate. So far the most popular is saltines and andes mint chocolate.

  6. We love this candy, but I am having a problem with the chocolate separating from the cracker. I must be doing something wrong, but we’re still eating all the pieces. Anxious to try with Ritz. Thanks for the help.

    1. Ensure that you out chocolate on right away after pulling the pan out of oven. That way the toffee and chocolate will “glue” together.

    1. If you end up likings the look of the nuts on top rather than in your “toffee,” I wrap some waxed paper around my hand and gently press the nuts into the chocolate before chilling. Either way, yum!

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