Description
Saltine Cracker Candy is a delightful and easy-to-make treat featuring crispy saltine crackers topped with a buttery caramel layer and rich semisweet chocolate. Finished with a sprinkling of flaky sea salt and optional nuts and sprinkles, this candy offers a perfect balance of sweet and salty flavors with a satisfying crunchy texture.
Ingredients
Scale
Base
- 1 sleeve saltine crackers (about 35–40 crackers)
Caramel Layer
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
Toppings
- 2 cups semisweet chocolate chips
- 1/2 teaspoon flaky sea salt (plus more to taste)
- 1/2 cup chopped pecans or walnuts (optional)
- 2 tablespoons sprinkles (optional)
Instructions
- Prepare the baking sheet: Line a rimmed baking sheet (jelly roll pan) with parchment paper or heavy-duty foil, leaving a slight overhang on the sides for easy lifting later.
- Arrange crackers: Place the saltine crackers in a single layer over the lined pan, arranging 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 brown sugar and bring the mixture to a gentle boil, stirring frequently to combine.
- Cook caramel: Once boiling, continue cooking for 3–4 minutes, stirring often, until the mixture thickens slightly, becomes smooth and glossy. Remove from heat and stir in the vanilla extract.
- Pour caramel over crackers: Carefully pour the hot caramel mixture evenly over the arranged saltine crackers. Use a spatula to spread it so every cracker is coated.
- Bake caramel: 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 sit for 1–2 minutes to soften, then spread the melted chocolate into a smooth, even layer with a spatula.
- Top and season: While the chocolate is still soft, sprinkle the flaky sea salt on top. Add chopped pecans or walnuts and sprinkles if desired, pressing them lightly into the chocolate to adhere.
- Cool and chill: Let the pan cool at room temperature for 20–30 minutes, then transfer to the refrigerator for at least 30–45 minutes until the chocolate is fully set and the caramel firm.
- Serve: Once chilled, lift the candy slab out of the pan using the parchment or foil overhang. Break or cut into squares or shards and serve. Store leftovers in an airtight container.
Notes
- Make sure to spread the caramel evenly to coat all crackers for consistent flavor.
- Keep an eye on the caramel while boiling to avoid burning it.
- You can use either pecans or walnuts or omit nuts entirely if preferred.
- Sprinkles add a fun color and texture but are optional.
- Store candy in an airtight container at room temperature or in the refrigerator for longer shelf life.
