Description
Saltine Cracker Candy is a delightful sweet and salty treat featuring a crispy saltine cracker base topped with a rich caramel layer, melted semisweet chocolate, and a sprinkle of flaky sea salt and optional nuts or sprinkles. This easy-to-make candy combines buttery caramel with crunchy crackers and smooth chocolate for a perfect homemade dessert or gift.
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
Topping
- 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 pan and crackers: Line a rimmed baking sheet or jelly roll pan with parchment paper or heavy-duty foil, ensuring there is a slight overhang on the sides for easy lifting later. Arrange the saltine crackers in a single layer, placing them snugly together with no large gaps. Preheat the oven to 400°F (200°C).
- Make the caramel sauce: 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 blend well.
- Cook the caramel: Once bubbling, continue to cook for 3 to 4 minutes, stirring often until the mixture thickens slightly and appears smooth and glossy. Remove from heat and stir in the vanilla extract evenly.
- Coat the crackers: Carefully pour the hot caramel mixture over the arranged saltine crackers. Use a spatula to spread the caramel across the entire surface ensuring every cracker is coated.
- Bake the caramel-coated crackers: Place the pan into the preheated oven and bake for 5 to 7 minutes or until the caramel is bubbling over the surface.
- Add the chocolate topping: Remove the pan from the oven and immediately sprinkle the semisweet chocolate chips evenly over the caramel layer. Let them sit for 1 to 2 minutes to soften, then gently spread the melted chocolate into a smooth, even layer.
- Add finishing toppings: While the chocolate is still soft, sprinkle flaky sea salt over the candy. If desired, add chopped pecans or walnuts and sprinkles, pressing lightly to ensure they stick to the chocolate.
- Cool the candy: Allow the pan to cool at room temperature for 20 to 30 minutes. Then transfer the pan to the refrigerator for at least 30 to 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 from the pan. Break or cut the candy into squares or shards and serve. Store leftovers in an airtight container.
Notes
- Use parchment paper or heavy-duty foil to easily lift the candy from the pan once set.
- You can substitute walnuts or pecans according to preference or omit nuts entirely for a nut-free version.
- Be careful when pouring and spreading the hot caramel to avoid burns.
- Adjust the amount of flaky sea salt to balance the sweetness as desired.
- Store the candy in an airtight container at room temperature or refrigerated for longer freshness.
- Make sure caramel is bubbly before removing from heat to ensure proper texture.
