Description
Saltine Cracker Candy is a delightful sweet and salty treat featuring a crunchy base of saltine crackers topped with a buttery caramel layer, melted semisweet chocolate, and a sprinkle of sea salt. This easy-to-make candy is perfect for sharing and combines textures and flavors to satisfy any sweet tooth.
Ingredients
Scale
Base
- 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 Layer
- 2 cups semisweet chocolate chips
Garnish
- 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 on.
- Arrange crackers: Place the saltine crackers in a single layer over the lined pan, fitting them snugly together without large gaps. Preheat your oven to 400°F (200°C).
- Make caramel mixture: 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 prevent burning.
- Cook caramel: Let the mixture bubble for 3–4 minutes while stirring often until it thickens slightly and becomes smooth and glossy. Remove from heat and stir in the vanilla extract for added flavor.
- Coat crackers: Carefully pour the hot caramel mixture over the arranged saltine crackers. Use a spatula to spread it evenly so every cracker is coated with caramel.
- Bake caramel-covered crackers: Place the pan in the preheated oven and bake for 5–7 minutes, until the caramel is bubbling all over the surface.
- Add chocolate chips: Remove the pan from the oven and immediately sprinkle the semisweet chocolate chips evenly over the hot caramel layer. Let them sit for 1–2 minutes to soften, then gently spread the melted chocolate into a smooth, even layer using a spatula.
- Garnish: While the chocolate is still soft, sprinkle flaky sea salt evenly over the top. If desired, add chopped pecans or walnuts and sprinkles, pressing them lightly into the chocolate to help them stick.
- Cool and chill: Allow the pan to cool at room temperature for 20–30 minutes, then transfer it to the refrigerator for at least 30–45 minutes until the chocolate is fully set and the caramel is firm.
- Serve: Use the parchment or foil overhang to lift the entire slab of candy out of the pan. Break or cut into squares or shards. Store any leftovers in an airtight container to maintain freshness.
Notes
- Make sure the caramel bubbles gently; avoid letting it burn by stirring frequently.
- If you don’t have parchment paper, heavy-duty aluminum foil works well for lining the baking sheet.
- For a nut-free version, omit the pecans or walnuts entirely.
- Adjust the amount of flaky sea salt to your taste preference for balance between sweet and salty.
- Use a sharp knife to cut candy into squares for cleaner edges if preferred over breaking it by hand.
