Description
Saltine Cracker Candy is a delightful sweet and salty treat featuring a crunchy layer of saltine crackers topped with a buttery caramel sauce and a smooth chocolate layer. Finished with a sprinkle of flaky sea salt and optional nuts and sprinkles, this candy is perfect for parties or an indulgent snack and is easy to make with basic ingredients.
Ingredients
Scale
Base Layer
- 1 sleeve saltine crackers (about 35–40 crackers)
Caramel Topping
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
Chocolate Topping
- 2 cups semisweet chocolate chips
- 1/2 teaspoon flaky sea salt (plus more to taste)
Optional Toppings
- 1/2 cup chopped pecans or walnuts
- 2 tablespoons sprinkles
Instructions
- Prepare the Pan: Line a rimmed baking sheet (jelly roll pan) with parchment paper or heavy-duty foil, leaving a slight overhang on the sides to facilitate easy removal of the candy later.
- Arrange Crackers: Place the saltine crackers in a single layer over the lined pan. Make sure to place them snugly together to avoid large gaps. Preheat your oven to 400°F (200°C).
- Melt Butter and Brown Sugar: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the packed light brown sugar and bring the mixture to a gentle boil, stirring frequently to combine.
- Boil Caramel Mixture: Once bubbling, continue to cook for 3–4 minutes while stirring often, until the mixture thickens slightly and becomes smooth and glossy. Remove from heat and stir in the vanilla extract.
- Coat Crackers: Carefully pour the hot caramel mixture evenly over the arranged saltine crackers. Use a spatula to spread it so every cracker is well-coated.
- Bake Caramel and Crackers: Place the pan in the preheated oven and bake for 5–7 minutes, or until the caramel is bubbling across the surface.
- Add Chocolate Chips: Remove the pan from the oven and immediately sprinkle the semisweet chocolate chips evenly over the hot caramel. Let them sit for 1–2 minutes to soften.
- Spread Melted Chocolate: Gently spread the softened chocolate chips into a smooth, even layer using a spatula.
- Add Final Toppings: While the chocolate is still soft, sprinkle flaky sea salt to taste. If using, add chopped pecans or walnuts and sprinkles, pressing them lightly into the chocolate to adhere.
- Chill and Set: Allow the candy to cool to room temperature for 20–30 minutes, then transfer to the refrigerator for at least 30–45 minutes to let the chocolate and caramel fully set and firm up.
- Serve: Once chilled, lift the candy slab from the pan using the parchment or foil overhang. Break or cut into squares or shards as desired. Store any leftovers in an airtight container to maintain freshness.
Notes
- Use a rimmed baking sheet with parchment or foil for easy removal.
- Keep crackers snugly packed to ensure even coverage of caramel.
- Watch the caramel closely while boiling to prevent burning.
- Optionally add nuts or sprinkles for extra texture and flavor.
- Be careful when spreading hot caramel to avoid burns.
- Chilling ensures easy cutting and cleaner squares.
- Store leftovers in an airtight container at room temperature or refrigerated.
