Description
Sweet and salty cracker candy with a buttery caramel layer and smooth chocolate topping, easy to make and irresistible to snack on.
Ingredients
- 28 to 35 saltine crackers
- 1 cup firmly packed dark brown sugar
- 1 cup unsalted butter (2 sticks)
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups chopped semi-sweet chocolate (about 10 to 12 ounces)
Instructions
- Preheat oven to 400°F and line a 10×15-inch jelly roll pan completely with foil.
- Arrange saltine crackers in a single, tight layer across the bottom of the pan.
- In a saucepan, melt butter with brown sugar and salt over medium heat, stirring frequently. Bring to a full boil until smooth and slightly darker.
- Remove from heat and stir in vanilla extract.
- Pour hot caramel evenly over crackers and spread gently to coat.
- Bake in preheated oven for 5 minutes until caramel is bubbling.
- Melt chocolate in the microwave in 30-second intervals, stirring until smooth.
- Let baked crackers cool for 1 minute, then pour melted chocolate over top and spread evenly.
- Cool to room temperature, then refrigerate overnight until set.
- Remove from pan, peel away foil, and cut or break into bite-sized pieces.
Notes
- Swap saltine crackers for graham crackers or buttery round crackers for a different texture.
- Drizzle melted white chocolate or sprinkle chopped nuts, shredded coconut, or crushed pretzels on top while chocolate is warm.
- Add a light sprinkle of flaky sea salt for extra contrast.
- Store in an airtight container in the refrigerator for up to 1 week or freeze between parchment layers for up to 2 months.
- Allow frozen candy to sit at room temperature for 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Candy/Snack
- Method: Baking and assembling
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
