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Easy Christmas cracker candy featured image shows colorful, festive crackers covered in chocolate and sprinkles, perfect for a simple holiday treat.

ULTIMATE CHRISTMAS CRACKER CANDY

This recipe transforms humble saltine crackers into an irresistible salty-sweet treat. A buttery brown sugar caramel coats the crackers, topped with melted chocolate and your favorite sprinkles, creating a crunchy, festive candy perfect for gifting or enjoying at home. Temperature control is key to achieving the perfect toffee-like texture and preventing burning.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 40-45 Saltine Crackers one sleeve
  • 1 cup Packed Light Brown Sugar
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 12 ounces Chocolate Chips semi-sweet, milk, or dark
  • Optional Toppings: Sprinkles
  • Optional Toppings: Chopped nuts
  • Optional Toppings: Crushed peppermint candies
  • Optional Toppings: Sea salt flakes

Equipment

  • Rimmed Baking Sheet (13x18 inch)
  • Parchment Paper or Silicone Baking Mat
  • Medium saucepan
  • Heat-Resistant Spatula
  • Oven Thermometer (optional, but highly recommended)
  • Measuring cups and spoons
  • Candy Thermometer (optional, but highly recommended)
  • Small bowls for toppings (optional)
  • Offset Spatula or Spreader

Method
 

  1. Preheat oven to 325°F (160°C) and position the oven rack in the center.
  2. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  3. Arrange the saltine crackers in a single, even layer on the prepared baking sheet, breaking crackers as needed to fill gaps.
  4. In a medium saucepan, combine butter, brown sugar, and salt.
  5. Cook over medium heat, stirring constantly with a heat-resistant spatula, until the butter is melted and the sugar is dissolved.
  6. Continue to cook, stirring constantly, until the mixture comes to a rolling boil.
  7. Once boiling, stop stirring and let it cook for exactly 3 minutes. Monitor with a candy thermometer; the temperature should not exceed 300°F (149°C).
  8. Remove the saucepan from the heat and stir in the vanilla extract.
  9. Immediately pour the hot caramel mixture evenly over the crackers. Use a spatula to spread it out if necessary, ensuring all crackers are coated.
  10. Bake in the preheated oven for 5-6 minutes, or until the caramel is bubbly and evenly distributed. Watch carefully to prevent burning.
  11. Remove the baking sheet from the oven and immediately sprinkle the chocolate chips evenly over the hot caramel.
  12. Let the chocolate chips sit for 1-2 minutes to soften.
  13. Once the chocolate is softened, use a spatula or offset spreader to gently spread the melted chocolate evenly over the caramel layer.
  14. Immediately sprinkle your desired toppings over the melted chocolate.
  15. Let the candy cool completely at room temperature, or chill in the refrigerator for at least 30 minutes for faster setting.
  16. Once the candy is firm, break it into pieces and store in an airtight container at room temperature.

Notes

For best results, use an oven thermometer to ensure accurate oven temperature. Don't stir the caramel once it reaches a boil to prevent crystallization. If the chocolate doesn't melt completely, place the baking sheet back in the warm (but turned-off) oven for a minute or two. Experiment with different types of crackers and toppings to create your own unique variations. Store in an airtight container at room temperature to maintain crispness. If the caramel is too soft, bake for an additional minute. If the caramel burns easily, reduce the heat slightly and watch carefully.