Christmas Cracker Candy
Sweet, salty, and so quick to make! This Christmas candy hits all the senses with a bit of crunch from the saltines, soft chew from the toffee, and smooth chocolate coating. Topped with toasted pecans and Christmas sprinkles, this candy is dressed in its holiday best!
Hello, my friends! Not only is this the start of the holiday season, but it’s the start of the cold season. Where the best remedy for your seasonal cold is a big bowl of homemade soup with a bunch of saltine crackers. Once you are back to your old self, those saltines are usually just in the drawer until the next person gets sick. Make use of those crackers instead of letting them go stale in your drawer with this simple and delicious Christmas Cracker Candy.
These festive treats are so quick and easy to whip up with ingredients you probably already have in your pantry. A bed of crispy saltine crackers layered with gooey toffee and topped with melted chocolate. Now, you can’t forget your red and green sprinkles to make it truly festive.
In my baking journey, I have always tried to incorporate all types of recipes to appeal to everyone. Some may take a little more time and detail while others are made from stuff you already have on hand. During the holiday’s money can be tight for a lot of us and breaking the bank to have an impressive menu is absolutely not necessary.
This Christmas Cracker Candy might look like a simple recipe just thrown together, but the flavors and level of texture are so unique that all your friends will be asking for the recipe.
Enough talking, let’s get to baking! If you don’t want to see step by step you can simply scroll down to the bottom for the full recipe.
First, toast your chopped pecans until they are fragrant.
Line a prepared baking dish and assemble your saltine crackers in an even layer.
Make your toffee! Melt butter and brown sugar, continue to boil while stirring, and pour over your saltine crackers.
Bake for five minutes.
Quickly, spread your chocolate chips on top of the toffee and make sure it melts evenly across all of your crackers.
Top with pecans and sprinkles to your heart’s content.
Once your Christmas Cracker Candy has chilled for an hour, you can cut it into 18 pieces (That is the amount this recipe is designed for.)
Baking is supposed to be a fun activity and not full of stress. We get enough of that from everything else the holiday season brings to us adults haha. So make sure to try this recipe and see what all the hype is about! If you want some other easy holiday desserts make sure to check out Peppermint Bark, Christmas Decorated Cookies, and more here.
If you have ever tried these or are saving this for the holidays, let me know in the comment section below what you thought. If you share your holiday baking creations across social media, don’t forget to tag #aclassictwist so I can see these recipes come to life in your home.
- 1 cup chopped pecans
- 35 saltine crackers
- 1 cup unsalted butter
- 1 cup light brown sugar
- 2 ½ cups milk chocolate chips
- 4 tablespoons red, green and white colored jimmies
- Preheat the oven to 350℉. Line a small baking sheet with parchment paper and place the chopped pecans on it. Once the oven has come to temperature, bake the pecan pieces for 5 minutes, until fragrant. Set aside to cool.
- Line an 11 x 16 inch lipped baking sheet with aluminum foil and spray with non-stick cooking spray. Line the sheet with 35 saltine crackers. Set aside for now.
- In a medium saucepan, melt the butter and brown sugar over medium heat, stirring occasionally. Once melted, bring to a rolling boil for 3 minutes and stir constantly. Pour evenly across the saltines. *
- Bake the saltine and caramel tray for 5 minutes in the oven. The caramel should spread and be bubbling when you remove the baking sheet from the oven.
- After five minutes, remove the tray from the oven and spread the chocolate chips across. Use an offset spatula to spread the chocolate evenly as the chocolate chips melt (They need about 30 -60 seconds to start melting). Top with the toasted pecans and Christmas sprinkles.
- Allow to cool in the pan in the refrigerator for an hour.**
- Once hardened, use a chef or butcher knife to cut into 18
- There’s a small, ¼-½ inch gap between the saltines and the edge of the baking sheet. If you want, you can either fill the space by bunching up aluminum foil until the edge of the saltines and the foil edge meet, fill with broken pieces of saltine crackers or leave empty. The caramel tends to move the crackers around slightly regardless, so a perfectly filled tray isn’t necessary.
- *I prefer to use a rubber spatula for stirring in this situation. You can easily scrape down the sides of the saucepan and then use the spatula to aid in spreading the caramel across the saltines.
- ** It can also cool and harden at room temperature, but will take longer this way.
- *** Use this method for clean, defined edges. Alternatively, use your hands to break it up for a variety of piece sizes and shapes.
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