Saltine cracker candy is one of the easiest candies you could ever make! With just 5 ingredients and no candy thermometer required, you can’t go wrong here. This easy dessert recipe is also known as toffee bark, Christmas crack, candy crack, and saltine toffee.
Cracker candy tends to be popular around the holiday season, hence why it is sometimes known as “Christmas crack”.
No Bake Cracker Candy Recipe
No wonder this recipe is so popular! It’s so easy to make and the results are truly addictive. Cracker candy is made with three layers: saltine crackers, toffee and chocolate. It isn’t a hard toffee, it’s more brittle. Together these layers create a delightful candy that’s crunchy, sweet, and chocolatey.
Most candy recipes require a candy thermometer, but not this one! This is bound to become a new holiday favorite. It’s perfect to bring to parties because you can slice it into smaller serving sizes for the perfect bite-sized treat.
Recipe Ingredients
Easy recipes like this one are a lifesaver during the holiday season! The best part is that you only need five ingredients to make it. Here’s what you’ll need:
- 40 saltine crackers (1 package) – You’ll need enough to fill the bottom of a baking sheet, about 1 package worth or 40ish crackers.
- 1 cup unsalted butter – This can be chilled or room temperature. Choose a good quality butter as it will make a difference in how the toffee turns out. Margarine will not work as a substitute.
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 cups chocolate chips (about 1 package) – I like to use Hershey’s chocolate chips as they melt great and taste really good. Not all brands will melt the same way.
Variations
This popular recipe can be made in various ways. Here are some of the most popular variations used:
- Graham Crackers – Many people enjoy using graham crackers instead of saltine crackers for a sweeter taste. You could also try Ritz crackers.
- Nuts and Seeds – You can sprinkle your favorite chopped nuts or seeds on top of the melted chocolate for an added crunch.
- Sprinkles and Candies – Add M&Ms, sprinkles or crushed candies to the top of the melted chocolate. Crushed candy canes would be perfect for Christmas! If you’re making this with kids you could have them pick out their favorites to add on top.
- Dark or White Chocolate – Instead of using milk chocolate chips, you can substitute with dark or white chocolate chips.
- Skip The Chocolate – Some people make cracker candy without chocolate. Just follow the cracker and toffee-making steps and then add it to the fridge without sprinkling chocolate chips on top.
How To Make Saltine Cracker Candy
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 350°F. Line a 9×13 baking sheet with parchment paper or foil. Spray the paper and sides of the pan with non-stick cooking spray (this is an important step).
STEP 2: Add the saltine crackers in a single layer to the baking sheet. Break in half if needed so that crackers fill the whole space.
STEP 3: Melt 1 cup unsalted butter in a small pot over medium-high heat, stirring occasionally.
STEP 4: Add 1 cup brown sugar and stir in. Bring the mixture to a boil and let it cook for 3 minutes, try not to stir during this time (only if you absolutely have to if you think it’s going to burn). Set a timer for this step. At the end, the caramel sauce will be bubbly and thick with all the sugar dissolved.
STEP 5: Remove the pot from heat and stir in 1 tsp vanilla extract.
STEP 6: Use a large spatula to pour the caramel sauce overtop of the crackers. Spread it as evenly over each one as you can.
STEP 7: Place the baking sheet in the oven to bake for 5-7 minutes. Remove from oven and let cool 1-2 minutes.
STEP 8: Sprinkle 2 cups chocolate chips over the baking sheet. Place back in the oven for 30-60 seconds. No need for the oven to be on, it will still be warm enough to melt the chocolate.
STEP 9: Remove the pan from the oven and use a spatula to spread the chocolate over the entire baking sheet, covering all the cracker edges. Let this cool for 20 minutes then place the baking sheet in the fridge. Let chill for 3-4 hours.
STEP 10: Once chilled, remove the cracker candy carefully from the baking sheet and parchment paper. This may not come off in one piece because the toffee is quite sticky. Next, place on a cutting board and use a knife to slice into squares or break into pieces. Serve and enjoy!
Common Questions
This candy tastes sweet and salty, chocolatey and crunchy. It’s a delightful mix of three layers: the crunchy salted cracker base, sweet toffee center and chocolatey top.
The top of the candy will be a layer of chocolate (this can be dark chocolate or milk chocolate) and the bottom will be a golden toffee color with the saltines poking through.
No. You can store it in an airtight container on the counter for up to one week. However, the chocolate tends to melt as you hold it. For this reason, I prefer to store the recipe in the fridge.
Why Is My Toffee Grainy?
That can happen sometimes! The sugar crystals can form if you stir or if some sugar splashes on the sides of the pan, creating spots for more crystals to form. Next time, try pouring the sugar directly into the center of the pot so sugar granules don’t touch the sides. Once it starts boiling, avoid stirring. If you see any sugar crystals on the sides, just use a silicone brush or paper towel to wipe them away.
Why Is My Cracker Candy Chewy?
There are two main things that can result in a chewy cracker candy. Both come from the toffee-making process:
- Use good quality butter. This can make a big difference in the toffee texture.
- Boil the butter and brown sugar for three minutes. This is how the correct toffee texture is made. If you don’t allow it to bubble and cook for long enough, it can result in a chewy texture.
- Bring it to a boil then reduce to a simmer, now set a timer for three minutes and don’t stir once it’s simmering.
- Some people get better results melting the butter with the brown sugar already added. I personally don’t do this but others have recommended it.
How To Store Cracker Candy
This style of dessert can easily be made ahead of time. It will keep at room temperature for about a week. If you plan to serve it later on, add it to the fridge then pull it out 30 minutes before serving.
- To Store – Cracker candy can be stored at room temperature for up to 1 week or in the fridge for up to one 1 week.
- To Freeze – Add the crackers to an airtight container and store them in the freezer for up to 4 months.
Pro Tip: I added my cracker candy to the freezer and it was totally fine once thawed. However, I’ve read that some people end up with mushy crackers when they freeze them. For that reason, I would do a smaller batch test before adding it all to the freezer to make sure it works for you. But it works great for me!
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Ingredients
- 40 saltine crackers - 1 package
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 cups chocolate chips - about 1 package
Instructions
- Preheat the oven to 350°F. Line a 9×13 baking sheet with parchment paper or foil. Spray the paper and sides of the pan with non-stick cooking spray (this is an important step).
- Add the saltine crackers in a single layer to the baking sheet. Break in half if needed so that crackers fill the whole space.
- Melt 1 cup unsalted butter in a small pot over medium-high heat, stirring occasionally.
- Add 1 cup brown sugar and stir in. Bring the mixture to a boil and let it cook for 3 minutes, try not to stir during this time (only if you absolutely have to if you think it's going to burn). Set a timer for this step. At the end, the caramel sauce will be bubbly and thick with all the sugar dissolved.
- Remove the pot from heat and stir in 1 tsp vanilla extract.
- Use a large spatula to pour the caramel sauce overtop of the crackers. Spread it as evenly over each one as you can.
- Place the baking sheet in the oven to bake for 5-7 minutes. Remove from oven and let cool 1-2 minutes.
- Sprinkle 2 cups chocolate chips over the baking sheet. Place in the oven for 30-60 seconds. No need for the oven to be on, it will still be warm enough to melt the chocolate.
- Remove the pan from the oven and use a spatula to spread the chocolate over the entire baking sheet, covering all the cracker edges. Let this cool for 20 minutes then place the baking sheet in the fridge. Let chill for 3-4 hours.
- Once chilled, remove the cracker candy carefully from the baking sheet and parchment paper. This may not come off in one piece because the toffee is quite sticky. Place on a cutting board and use a knife to slice into squares or break into pieces. Serve and enjoy!
Recipe Notes:
Nutrition
The nutritional information provided is an estimate and is per serving.