I love making this cracker candy because it turns simple pantry staples into a rich, sweet-and-salty treat that’s impossible to stop snacking on. I combine crisp crackers with buttery caramel and smooth chocolate to create a candy that’s crunchy, slightly chewy, and deeply satisfying. It’s one of those recipes I come back to again and again because it’s easy, reliable, and always a crowd-pleaser.
Why You’ll Love This Recipe
I enjoy this recipe because it doesn’t require any special equipment or candy-making experience. I like how forgiving the caramel is and how quickly everything comes together. The contrast between the salty crackers, soft caramel, and chocolate topping makes every bite interesting. I also appreciate how customizable it is, depending on what toppings I feel like adding.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
28 to 35 saltine crackers
1 cup firmly packed dark brown sugar
1 cup unsalted butter (2 sticks)
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups chopped semi-sweet chocolate (about 10 to 12 ounces)
Directions
I start by preheating the oven to 400°F. I line a 10×15-inch jelly roll pan completely with foil, making sure the sides are covered. I place the saltine crackers in a single, tight layer across the bottom of the pan.
To make the caramel, I add the butter, brown sugar, and salt to a saucepan and cook over medium heat. I stir frequently until the butter melts, then continue cooking until the mixture comes to a full boil and turns smooth and slightly darker in color. I remove it from the heat and stir in the vanilla extract.
I pour the hot caramel evenly over the crackers and spread it gently so all the crackers are coated. I transfer the pan to the oven and bake for 5 minutes, until the caramel is bubbling across the surface.
While the pan is in the oven, I melt the chocolate in the microwave in 30-second intervals, stirring between each round until fully smooth. Once the crackers come out of the oven, I let them cool for exactly one minute, then pour the melted chocolate over the top and spread it into an even layer.
I allow the candy to cool to room temperature, then refrigerate it overnight until fully set. Once firm, I remove it from the pan, peel away the foil, and cut or break it into bite-sized pieces.
Servings And Timing
I usually get about 35 pieces from one batch. The active preparation and baking time takes about 25 to 30 minutes, followed by several hours or overnight chilling time to let the candy fully set.
Variations
I like swapping the saltine crackers for graham crackers or buttery round crackers when I want a different texture. Sometimes I drizzle melted white chocolate on top or sprinkle chopped nuts, shredded coconut, or crushed pretzels over the melted chocolate. A light sprinkle of flaky sea salt is another favorite when I want extra contrast.
Storage/Reheating
I store the candy in an airtight container in the refrigerator for up to one week. For longer storage, I freeze it between layers of parchment paper for up to two months. When serving from frozen, I let it sit at room temperature for about 10 minutes so it’s easier to handle and eat.
FAQs
Can I use milk chocolate instead of semi-sweet?
I can use milk chocolate if I prefer a sweeter result, though I personally like semi-sweet for better balance.
Why did my chocolate layer separate?
I’ve noticed this happens if the caramel cools too much before adding the chocolate or if the chocolate isn’t fully melted.
Do I need a candy thermometer?
I never use a thermometer for this recipe. I just make sure the caramel reaches a full boil and becomes smooth.
Can I add toppings?
I like adding toppings while the chocolate is still warm so they stick properly.
Can I make this ahead of time?
I often make this several days in advance since it stores well and the flavor stays great.
Conclusion
I keep this cracker candy recipe in regular rotation because it’s simple, adaptable, and incredibly satisfying. I love how a few basic ingredients come together into a treat that feels special without being complicated. Every time I make it, it disappears fast, which tells me it’s always worth the effort.
