Salted Caramel Crackers are a quick and easy recipe for delicious homemade sweetness. Just six simple ingredients, 20 minutes of your time, and a little patience while this whole dessert hardens. And so that there are no problems with cooking, I recommend reading the tips first, and then start cooking. Good luck and bon appetit!
INGREDIENTS FOR CHRISTMAS CRACKER CANDY
- 28 to 35 saltine crackers (about one sleeve, enough to line your tray)
- 1 cup (220 g) packed dark brown sugar
- 1 cup (225 g or 2 sticks) unsalted butter
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups (10 to 12 ounces) good-quality semi-sweet chocolate, chopped
HOW TO MAKE SALTINE CRACKER CANDY?
- preheat oven to 400 F. Line a 10-15 inch baking sheet with foil.
Arrange 28 crackers in a single layer, side by side. Form sides from the free edges of the foil so that the caramel that we cook next does not flow onto the baking sheet. - Place brown sugar, salt, and butter in a heavy-bottomed saucepan. Cook over medium heat until the butter has melted. Reduce heat to low and simmer, stirring constantly for another 3-5 minutes, or until mixture begins to darken. Watch the mixture, the color should be caramel. Remove from heat and stir in vanilla.
- Pour hot caramel over the crackers so that they are completely covered. Place the baking sheet in the oven and bake for 5 minutes.
- Meanwhile, melt the chocolate in a water bath or microwave, stir until smooth.
- Carefully remove the baking sheet from the oven, the caramel is very hot and will bubble. Wait a minute until the caramel stops bubbling. If the crackers have shifted due to the boil, adjust them with the tines of a fork until the caramel hardens. If you forget and the caramel hardens, put the baking sheet back in the oven until the caramel melts again.
- Pour the melted chocolate over the caramel and spread it with a spatula over the entire surface.
Chill the caramel crackers gradually, first at room temperature, then refrigerate overnight. - Turn the caramel crackers over and carefully remove the foil. Flip back over with chocolate and cut into portions with a large chef’s knife. Store in a container in the refrigerator.
WHY IS MY CHRISTMAS CRACKER CANDY CHEWY?
Cracker bars can be chewy due to the following reasons:
Poor quality butter. (Use good high-fat butter.)
The caramel was not boiling. (When the sugar has melted, bring the mixture to a boil and let sit for at least three minutes.)
CAN YOU FREEZE CRACKER CANDY?
Freeze and thaw saltine cracker desserts gradually. This is necessary to prevent delamination from a sharp temperature drop.
That is, first you cool the crackers in the refrigerator, then put them in the freezer. Allow them to thaw in the refrigerator before use, then at room temperature.
HOW LONG WILL CHRISTMAS CRACK LAST?
The shelf life of caramel crackers in the refrigerator is approximately two weeks. Shelf life in the freezer for 2-3 months.
Keep in mind that chocolate from long-term storage in the refrigerator may discolor and turn gray. This does not affect the taste, only the appearance.
HOW TO STORE SALTINE CRACKER CANDY?
I prefer to keep cracker candy with saltines in the refrigerator in an airtight container.
This is necessary so that the caramel does not melt at room temperature and does not become sticky.
TIPS FOR BAKING THE PERFECT CHRISTMAS CRACKER CANDY
- I recommend using milk chocolate (or semi-sweet). The higher the percentage of cocoa in the chocolate, the more brittle it becomes and can separate from the crackers when sliced.
- Be sure to bring the caramel to a boil and cook for at least 3 minutes. Otherwise, it will be chewy.
- Avoid using heat-stable chocolate, as it does not stick well to the caramel layer.
- Freeze crackers gradually, first in the refrigerator, then put in the freezer. Before use, also first let it thaw in the refrigerator, then at room temperature.
- You can use any salty crackers.
- Sprinkle the layer of chocolate, still melted, with chopped nuts, coconut flakes, candied fruits, or dried fruits.
More Christmas Recipes You’ll Love
- CHRISTMAS CRANBERRY POUND CAKE
- CHRISTMAS MARASCHINO CHERRY SHORTBREAD COOKIES
- CRANBERRY SHORTBREAD BARS
Easy Saltine Cracker Candy Recipe
Ingredients
- 28 to 35 saltine crackers (about one sleeve, enough to line your tray)
- 1 cup (220 g) packed dark brown sugar
- 1 cup (225 g or 2 sticks) unsalted butter
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups (10 to 12 ounces) good-quality semi-sweet chocolate, chopped
Instructions
- Preheat oven to 400F. Line a baking sheet 10-15 inches with foil and arrange 28 crackers side by side. Form foil rims to prevent the caramel from dripping onto the baking sheet.
- Combine butter, brown sugar, and salt in a saucepan. Melt, bring to a boil, and cook, stirring constantly for 3-5 minutes, until caramelized. Add vanilla and pour caramel over the crackers, covering them completely. Place in the oven for 5 minutes.
- Melt the chocolate in a water bath or microwave.
- Remove the baking sheet and wait 1 minute for the caramel to stop bubbling. Pour melted chocolate over the top and spread with a spatula. Let the crackers cool at room temperature, then refrigerate.
- After cooling completely, peel off the foil and cut the caramel crackers into portions with a large knife. Store in a container with a lid in the refrigerator.
Can white chocolate be used in this recipe?
Hi Alice,
yes, you can use white chocolate. Also, you can melt two types of chocolate (white&semisweet), pour both over the hot caramel, and spread with a spatula to form patterns.