Saltine Cracker Candy

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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

 

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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.

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

 

4.62 from 21 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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59 thoughts on “Saltine Cracker Candy

  1. Help! My chocolate layer is separating when I break apart the pieces. My toffee seems a bit granulated. Made it once before and it was perfect. Not sure where I went wrong.

  2. I have used oyster crackers, mini pretzels, chocolate fish crackers, teddy grams and cheese bite crackers…. cheaper crackers and any candy found at the dollar tree BUT always use real butter and packed light brown sugar. I have a family full of boys who love to create sweet treats and we use our imagination never pitched out any batches 🎄⛄️🎅🏻

  3. Use mini chocolate chips! It works amazing! Also, I threw some peanut butter on half of the pan with the mini chocolate chips and it melted perfectly together. I was a little worried at first because I had big clumps of the peanut butter but, I figured it’d all melt together and it did. Spread good too. I put the pan in the freezer for a little bit after it came out to harden the candy up faster. So yummy!

  4. I make this often @ I madd it today with butterscotch chips & ground extra salt,, AMAZING!! For sure put this on your gotta try it list.

  5. I use Hershey bars instead of chocolate chips. Just place whole bars on cracker/toffee as soon as it comes out of the oven. Wait a few minutes and spread with an offset spatula.

  6. Hi! I’m fourteen and I love to bake, my mom requested this so i tried it. It was really fun to make, hope it is good after it cools too! (I tried some toffee still warm :))

  7. I made yesterday and it was good. However my butter and brown sugar mixture is very watery and it seems like there are still some brown sugar in it. Is my temperature for boiling not high enough?

    1. I get it to a boil on medium and turn it do a bit but it is still bubbling! I set the timer for 3 minutes and I don’t touch it. Right at 3 minutes, I take it off the heat right at 3 and pour it on the crackers. It is pretty thick.

  8. I make this every year, but I use Club Crackers instead of saltines. It’ gives it a more buttery flavor and is a little more delicate. It doesn’t last long in my house.

  9. Anyone have trouble with the crackers floating after pouring? did I do something wrong or is this normal? I guess I will find out in about another hour 🙂

    1. I have been making these since the 80’s. The crackers always float, they will settle back down once it starts to cool.

  10. Why did my chocolate chips not melt?? I don’t understand. I did exactly as said and they just won’t spread! I’m so aggravated.

      1. I used Ghirardelli chips and they didn’t melt even after six minutes total in the oven! What a mess! Very discouraging!

  11. I made this tonight for hubby and he is impatiently waiting for it to cool off.
    I was very surprised that he had never had this before, but then I remembered that I usually do cookie platters for friends and family and this is usually all gone before he ever sees it. Poor guy. This batch is all for him…. And me.
    I had to make one last minute substitution when I couldn’t find the pecans in the pantry, but I did find the walnuts and I know it will be great. It is a favorite of mine and this is the recipe I always use. Thank you for sharing this with us. Merry Christmas 🎄

  12. I found out I’m celiac a few years ago but continued making this for my grandchildren since it’s one of their favorites. Finally tried with gluten free crackers. It works! One thing I decided I preferred several years ago is to crumble the crackers, then mix with the butter and brown sugar and spread it out for baking. It seems more like toffee and less like crackers that way.

  13. I saw this recipe on Facebook and I’m going to make the Candy Crackers for Christmas but I am thinking of using the Andes Mints instead of the chocolate chips. So how much of the mints did you use? Can you please reply to me?thank you

    Dianne

  14. 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!

  15. 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!

    1. Ilearned from my other in law she used used both Cho chips and butterscotch I’ve done both together and chocolate separate love um bothcook your butter and sugar longer like a very soft ball state

  16. 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!

  17. 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.

  18. 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.

  19. 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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