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.
There are many different variations of this easy candy recipe. Here is one with Ritz Crackers and one with white chocolate and peanut butter.
Ingredients
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.
How To Make
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.
Chill for a few hours and then break into pieces. That’s the fun part. Along with eating it. 🙂
Recipe Tips
- 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.
- Use either parchment paper or foil to line the pan.
- I use salted butter because I like the extra saltiness. For less saltiness, use unsalted butter.
- Dark brown sugar can ne used instead of light brown sugar.
Storage
Can be stored at room temperature in an airtight container for 5 to 7 days or in an airtight container in the refrigerator for 2 weeks. Freeze for up to 2 months.
Get ready for this stuff to disappear. Saltine Cracker Candy is so rich and buttery. It just melts in your mouth!
Pin this now to find it later
Pin ItTry These Other Easy Christmas Candies
- Martha Washington Candy
- Bourbon Graham Cracker Candy
- Cream Cheese Mints
- White Chocolate Pecan Candy
- Old-Fashioned Potato Candy
- Crock Pot Nut Clusters
- Classic Rum Balls
Saltine Cracker Candy
Equipment
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
- Line a jelly roll pan with aluminum foil and spray foil with cooking spray.
- Lay crackers evenly over foil, salted side up.
- Preheat oven to 400 degrees.
- 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.
- Remove from heat and pour evenly over crackers.
- Place in oven for 5 minutes.
- Sprinkle chocolate chips on top. Return pan to oven for 30 seconds to help melt the chips.
- Use a spatula or knife to spread melted chocolate evenly.
- Sprinkle pecans on top. Cover with aluminum foil so that foil doesn’t touch and place in refrigerator for 2 hours.
- Break into pieces.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t put the candy back in the oven a second time with the chocolate….instead I just cover for five min once I’ve put the choc chips on….melts the chocolate just right instead of the risk of burning the chocolate…..have made this about 4 times and it has come out great every time….i also chill for 30 min in freezer instead of two hours in the fridge and it sets up faster…….a winner with all everytime so far!!!♡♡♡
I have made this several times over the years……always a winner! My only question is…….can it be made ahead and frozen in freezer bags?
Yes. I store mine in waxed paper lined cookie tins. Freezes fairly well.
This is my first year making it and except for 1 pan it keeps coming out gritty. Why?
I found if I used Ghirardelli chips the melted chocolate was gritty. I used Nestle chips. Perfectly smooth result.
I fined that saltines comes off pasty and doesn’t harden when everything suppose to come together. It stayed to moist.First time I made this it was with Graham crackers..can some one sh o w me what it looks like when it’s perfect. A friend gave me the recipe hers looked store bought, mined looked homemade.tu
I love this saltine cracker “bark” but next time will use less toffee on the bottom as some of it ran between the crackers and made it stick to the tin foil even though I sprayed it first with the cooking spray! But it did taste good anyway!
However, I read through all the comments, and not one person asked the calorie count of one piece of the bark! Please tell me the calories in one piece of bark (make up a size like 1.5″ X 1/5 inch or whatever)…… I’d really like to know the calorie count!!!
I’m making this for the first time today to practice a couple new recipes for the holidays. I didn’t have chocolate chips in my house, but I had chocolate wafers. I melted those in the microwave as the crackers and toffee baked a bit, It spread on wonderfully and evenly. Plus this will harden better than chocolate chips. So for those of you having issues, try wafers next time. Just melt according to the directions and poor over the crackers and toffee, then spread with a rubber spatula. You’re welcome
My older sister first made this around 1970. I had not thought about it for years. It tastes like Heath Bars. Delicious and inexpensive, too.
Wondering for sweet and savory, if bacon bits could be added vs the nuts? Thanks
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.
Sometimes when I make this candy, it taste too chewy and not crisp enough like it should be. I don’t like the toffee sticking to my teeth. What an I doing wrong ? I really think I am following the recipe the way it is stated. thanks.
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 🎄⛄️🎅🏻
Who gives a crap enjoy the candy. geez
If your that worried about a calorie don’t eat it.
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!