If you’re looking for an easy and irresistible holiday dessert, Christmas Cracker Candy is the perfect choice. This sweet, salty, and crunchy candy combines the crispness of saltine crackers with buttery caramel and rich chocolate. It’s simple to make, easy to customize, and loved by kids and adults alike—a perfect addition to any festive gathering or gift basket!
Why You’ll Love This Recipe
- Quick and Simple: Made with pantry staples in under 30 minutes of active time.
- Sweet and Salty: The perfect combination of flavors for an addictive treat.
- Customizable: Add nuts, coconut flakes, or sprinkles to make it your own.
- Great for Gifting: Wrap in festive packaging for a thoughtful holiday gift.
- Make-Ahead Friendly: Can be made ahead and stored for up to 2 months.
Ingredients
- 28 to 35 saltine crackers (about one sleeve): Forms the crisp base layer.
- 1 cup (220g) firmly packed dark brown sugar: For a rich, molasses-like caramel.
- 1 cup (225g or 2 sticks) unsalted butter: Adds buttery richness to the caramel.
- 1/4 teaspoon kosher salt: Balances the sweetness.
- 1 teaspoon vanilla extract: Enhances the caramel flavor.
- 2 cups (10 to 12 ounces) chopped good-quality semi-sweet chocolate: The smooth, sweet topping.
Optional Toppings
- 1/2 cup chopped nuts: Almonds, pecans, or walnuts add crunch.
- Coconut flakes: For a tropical twist.
- Festive sprinkles: Perfect for holiday flair.
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a 10×15-inch jelly roll pan with nonstick aluminum foil or regular heavy-duty foil lightly sprayed with baking spray.
Step 2: Arrange the Crackers
Place the saltine crackers in a single layer on the prepared pan, ensuring the bottom is fully covered.
Step 3: Make the Caramel
In a medium saucepan over medium heat, combine the brown sugar, butter, and salt. Stir frequently as the butter melts, then let the mixture come to a full boil, cooking for 3–5 minutes until it slightly darkens and the sugar emulsifies with the butter. Stir in the vanilla extract and immediately pour the caramel mixture over the crackers, spreading it evenly with a spatula.
Step 4: Bake the Crackers
Bake the caramel-coated crackers in the preheated oven for 5 minutes, or until the caramel is bubbling throughout.
Step 5: Melt the Chocolate
While the crackers bake, place the chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until smooth and fully melted (about 1 1/2 minutes total).
Step 6: Add the Chocolate Layer
Remove the pan from the oven and let the caramel settle for 1 minute. Pour the melted chocolate over the crackers and use a spatula to spread it evenly. Add optional toppings like nuts, coconut flakes, or sprinkles while the chocolate is still wet.
Step 7: Cool and Set
Let the crackers cool to room temperature, then transfer the pan to the refrigerator to chill overnight for best results.
Step 8: Crack and Serve
Once set, remove the candy from the pan and carefully peel away the foil. Break or cut the candy into snack-sized pieces and enjoy!
Kitchen Equipment Needed
- Jelly roll pan (10×15 inches)
- Aluminum foil or parchment paper
- Medium saucepan
- Spatula
- Microwave-safe bowl
- Chef’s knife or hands for breaking the candy
Serving and Storage Tips
Serving Suggestions
- Arrange the candy on a festive platter for holiday parties.
- Include in gift boxes or bags for homemade holiday gifts.
- Serve alongside hot cocoa or coffee for a sweet treat.
Storage
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze between layers of parchment paper in a freezer-safe container for up to 2 months. Let the candy warm up slightly before cracking if frozen.
Variations
- Darker Chocolate: Use dark chocolate with higher cacao percentages for a less sweet option. Note that it may separate slightly from the crackers if frozen.
- Peppermint Crunch: Add crushed candy canes on top of the chocolate for a festive minty flavor.
- Nutty Delight: Sprinkle chopped pecans, almonds, or hazelnuts for added crunch.
- White Chocolate Drizzle: Drizzle melted white chocolate over the top for a decorative touch.
Helpful Notes
- Use nonstick aluminum foil for easier removal and less mess.
- Let the candy cool in the fridge overnight instead of the freezer to prevent the chocolate from separating from the caramel.
- Stir the caramel mixture consistently to ensure a smooth texture and avoid graininess.
Tips from Well-Known Chefs
- Chef Ina Garten: “Always use high-quality chocolate for the best flavor—it really makes a difference in simple recipes.”
- Chef Alton Brown: “To prevent crystallization in caramel, use a wet pastry brush to wash down the sides of the saucepan as the sugar melts.”
- Chef Martha Stewart: “Add a sprinkle of flaky sea salt to the chocolate layer for a sophisticated touch.”
Frequently Asked Questions
1. Can I use other types of crackers?
Yes! Ritz crackers or graham crackers work well for a slightly different texture and flavor.
2. What if my chocolate separates from the caramel?
This can happen if the candy is frozen too quickly. Allow it to warm slightly before breaking to minimize separation.
3. Can I double the recipe?
Yes, use two pans or a larger baking sheet, ensuring even coverage for the crackers and caramel.
4. What if I don’t have a jelly roll pan?
A standard baking sheet will work; just ensure the crackers fit snugly in a single layer.
5. How do I cut the candy neatly?
For clean edges, use a chef’s knife to slice through the candy while it’s still slightly cool but not fully set.
Christmas Cracker Candy is a delightful treat that’s as easy to make as it is to enjoy. With its crunchy base, gooey caramel, and rich chocolate topping, this candy is sure to become a holiday favorite. Make a batch today and watch it disappear!