It’s Christmas! And you know what that means—tables full of treats and sweets are everywhere. We love it. Our favorite kind to indulge in is this Christmas Cracker Candy. It’s perfectly crunchy and brings a sweet-and-salty combo with every munch. Nothing compares to how these salty crackers taste when melded together with the caramel and chocolate layers! It’s truly a candy miracle. Make sure Christmas Cracker Candy is on your spread… it’ll definitely be a huge hit!
Ingredients
- 35 saltine crackers
- 1 cup dark brown sugar, firmly packed
- 1 cup unsalted butter
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups good-quality semisweet chocolate, chopped (not chocolate chips)
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a 10×13-inch jelly roll pan with nonstick aluminum foil, making sure it completely covers the bottom and the sides. If using regular foil, grease it lightly with baking spray.
Step 3 –Place the saltine crackers in a single layer into the bottom of the prepared pan.
Step 4 –In a medium saucepan over medium heat, add the brown sugar, the butter, and the salt and bring to a boil, stirring frequently. Boil until the sugar and butter emulsifies into a smooth sauce, about 3-5 minutes.
Step 5 –Transfer the saucepan from heat and stir the vanilla extract into the sauce mixture.
Step 6 –Pour the sauce mixture over the saltine crackers and spread it out to evenly coat.
Step 7 –Bake the crackers until the caramel layer is hot and bubbly, about 5 minutes.
Step 8 –In a microwave-safe bowl, add the chocolate and microwave on full power in 30-second intervals, stirring each time, until it has fully melted, about 1 minute 30 seconds total.
Step 9 –Transfer the pan from the oven and allow the coated cracker to cool until the caramel layer is no longer bubbling and the crackers have settled back into place, about 1 minute.
Step 10 –Pour the melted chocolate over the coated crackers and use a spatula to evenly spread it over the top.
Step 11 –Let the cracker candy cool to room temperature.
Step 12 –Transfer the pan to the refrigerator and let the cracker candy chill, for at least 8 hours and up to overnight. They will form into a single sheet once chilled.
Step 13 –Transfer the cracker candy from pan and gently peel the foil away, being careful not to tear the foil. If any bits of foil get stuck, break those pieces away and discard.
Step 14 –Break the cracker candy into snack-size pieces.
Step 15 –Serve.
