Name: Christmas Crackers Recipe: Salty, Crunchy Caramel and Chocolate Treat Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 8 h 25 min
Cuisine: American
Ingredients: 28 to 35 saltine crackers (about one sleeve, enough to line your tray); 1 cup (220g) firmly packed dark brown sugar; 1 cup (225g or 2 sticks) unsalted butter; 1/4 teaspoon kosher salt; 1 teaspoon vanilla extract; 2 cups (10 to 12 ounces) chopped good-quality semi-sweet chocolate

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Introduction

Christmas Cracker Candy is a delightful holiday treat featuring saltine crackers coated in rich caramel and smooth chocolate. This sweet and salty combination creates a crunchy, irresistible snack perfect for festive gatherings. Easy to make without special equipment, it’s a classic that’s hard to stop eating.

This image shows several uneven pieces of chocolate toffee bark arranged on a white rectangular board, placed on a white marbled surface. The bark has two main layers: a thick, smooth, dark brown chocolate layer on top with slight glossy texture and gentle waves, and a golden-orange, crunchy caramel toffee layer beneath that is visible on the sides of the broken pieces. Some crumbs are scattered around the pieces on the board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

28 to 35 saltine crackers (about one sleeve, enough to line your tray)
1 cup (220g) firmly packed dark brown sugar
1 cup (225g or 2 sticks) unsalted butter
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups (10 to 12 ounces) chopped good-quality semi-sweet chocolate

Instructions

Step 1: Preheat the oven to 400°F. Line a 10×15-inch jelly roll pan with nonstick aluminum foil or heavy-duty foil sprayed with baking spray. Arrange saltine crackers in a single layer covering the bottom of the pan.
Step 2: In a medium saucepan, combine brown sugar, butter, and salt. Cook over medium heat, stirring frequently, until the butter melts and the mixture comes to a boil. Continue stirring for 3 to 5 minutes until smooth. Remove from heat and stir in vanilla extract.
Step 3: Pour the hot caramel mixture evenly over the saltine crackers, spreading to coat them thoroughly.
Step 4: Place the pan in the oven and bake for 5 minutes until the caramel is bubbly.
Step 5: While the crackers bake, melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until fully melted.
Step 6: Remove the pan from the oven and let it cool exactly 1 minute until the caramel stops bubbling and the crackers settle. Pour the melted chocolate over the caramel layer and use a spatula to spread it evenly.
Step 7: Allow the candy to cool to room temperature, then refrigerate overnight to set.
Step 8: Once firm, remove the candy from the pan by peeling back the foil carefully. Use a sharp knife to cut into snack-sized pieces.

Tips & Variations

Use chopped chocolate instead of chips to prevent the chocolate layer from separating.
Sprinkle chopped nuts, coconut flakes, or holiday sprinkles on top of the melted chocolate before it sets for extra flavor and texture.
Try different crackers like Ritz or graham crackers for a new twist.
Sprinkle a pinch of flaky sea salt on top to enhance the salty-sweet balance.
Cool the candy overnight in the fridge; freezing can cause the layers to separate.

Storage

Store Christmas Cracker Candy in an airtight container in the refrigerator for up to one week. For longer storage, layer pieces between parchment paper and freeze for up to two months. If frozen, let the candy warm at room temperature for about 10 minutes before breaking or serving for best texture.

How to Serve

A stack of seven rectangular pieces of chocolate toffee candy sits on a white plate with a blue inner surface, placed on a white marbled background. Each piece has three layers: a rough, light brown toffee base at the bottom, a thin, slightly golden caramel layer in the middle, and a smooth, dark brown chocolate layer on top with a slight shine and small cracks. Some crumbs are scattered around the plate and on the background, adding texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a candy thermometer for the caramel?

This recipe doesn’t require a candy thermometer since the caramel mixture is cooked until it just comes to a boil and thickens slightly. Constant stirring helps achieve the right texture without precise temperature control.

Why does the chocolate sometimes separate from the caramel layer?

The separation often happens if the chocolate isn’t fully melted, is a high cacao percentage, or if the toffee layer cools too much before spreading the chocolate. Using chopped chocolate, working quickly, and spreading chocolate while the caramel is still warm helps prevent this.