I never expected that layering saltine crackers with caramel and chocolate could turn into a beloved holiday staple, so in my Holiday Baking post I reveal the clever trick that keeps readers coming back for the recipe.

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I first tried Christmas cracker candy last year and it ruined me for store-bought sweets. Saltine crackers give the base a surprising salty crunch that makes every bite sing, and melted semi sweet chocolate chips add that melty, familiar finish.

I saw a spin in Christmas Candy Recipes and couldn’t stop tweaking it, so it keeps showing up in my Holiday Baking posts even when I try to keep things simple. It’s messy, a little addictive, and perfect for gift jars or sneaking from the counter at midnight.

Trust me you’ll wanna make extra because people will disappear it fast.

Ingredients

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Saltine crackers: Plain saltines add crunch and carbs, low in fiber, salty backbone to candy.
Unsalted butter: Butter brings rich fat and flavor, mostly saturated fat, makes it decadent.
Brown sugar: Brown sugar gives caramel sweetness, mostly simple carbs, not much nutrients tho.
Vanilla extract: Vanilla adds warm aroma and depth no calories of note but essential.
Semi sweet chocolate chips: Chocolate chips add sweetness and some antioxidants, contains sugar and fat though.
Flaky sea salt: A sprinkle balances sweet with salt, tiny sodium hit, flavor boost.
Chopped pecans or walnuts: Nuts give crunch protein and healthy fats, adds fiber and earthy notes.
Crushed candy canes or holiday sprinkles: Candy canes bring minty sweetness and crunch, sprinkles add color not nutrition.

Ingredient Quantities

Saltine crackers, about 40 to 45 (enough to line a rimmed 13 by 18 inch baking sheet)

Unsalted butter, 1 cup (225 grams)

Packed light brown sugar, 1 cup (about 200 grams), not too packed tho

Pure vanilla extract, 1 teaspoon

Semi sweet chocolate chips, 2 cups (about 12 ounces or 340 grams)

Flaky sea salt, about 1/2 teaspoon, for sprinkling

Chopped pecans or walnuts, 1/2 cup optional

Crushed candy canes or holiday sprinkles, 1/3 cup optional

How to Make this

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1. Preheat oven to 350 F and line a rimmed 13 by 18 inch baking sheet with foil or parchment, pressing about 40 to 45 saltine crackers into a single even layer so they touch.

2. In a medium saucepan combine 1 cup unsalted butter and 1 cup packed light brown sugar over medium heat, stir until the sugar dissolves, then bring to a full rolling boil and let boil, uncovered, for about 3 minutes while stirring occasionally so it doesnt scorch.

3. Remove pan from heat, stir in 1 teaspoon pure vanilla extract, then pour the hot caramel evenly over the crackers; use an offset spatula or the back of a spoon to spread it so all crackers are coated.

4. Bake the tray in the preheated oven 5 to 7 minutes, until the caramel is bubbling and glossy, keep an eye so it doesnt burn.

5. Take the pan out and immediately sprinkle 2 cups semi sweet chocolate chips evenly over the hot caramel, let sit 2 to 3 minutes so the chips soften and melt.

6. Use a spatula to spread the melted chocolate into a smooth layer, work quickly before it firms up; if some chips dont melt return the pan to the oven for 30 to 60 seconds.

7. While the chocolate is still warm sprinkle about 1/2 teaspoon flaky sea salt, and add optional toppings: 1/2 cup chopped pecans or walnuts and/or 1/3 cup crushed candy canes or holiday sprinkles so they stick.

8. Chill the tray in the refrigerator at least 30 minutes, or until fully set; if youre in a hurry pop it in the freezer for 10 to 15 minutes.

9. Lift the foil or parchment to remove the slab, break into pieces by hand or cut with a knife, and store in an airtight container layered with parchment at room temp for up to a week or in the fridge for longer.

Equipment Needed

1. Rimmed 13 by 18 inch baking sheet
2. Aluminum foil or parchment paper to line the pan
3. Medium saucepan for the caramel
4. Measuring cups and measuring spoons (1 cup, 1 tsp)
5. Wooden spoon or heatproof silicone spatula for stirring
6. Offset spatula or the back of a spoon to spread caramel and chocolate
7. Oven mitts or potholders, cause that pan gets hot
8. Large spatula or bench scraper to lift the slab and a knife to cut or break it up

FAQ

Q: How do I make sure the crackers dont get soggy? A: Line the pan in a single layer and pour the hot butter and brown sugar right over them while its boiling hot so the toffee sets fast. Work quickly and let the pan cool completely before breaking so the toffee stays crisp.

Q: Can I use salted butter or different crackers? A: Yes you can use salted butter but cut the sprinkled flaky sea salt or skip it. You can swap saltines for Ritz or graham crackers for a different flavor, but baking time and texture might change a little.

Q: My chocolate seized when I tried to melt it, what went wrong? A: Chocolate seizes if it touches water or overheats. Melt chips in short bursts in the microwave and stir between bursts, or use a double boiler over low heat. Add a teaspoon of neutral oil only if you need it to smooth things out.

Q: Can I leave out the nuts or candy canes? A: Totally. Nuts and crushed candy canes are optional add ons. They give crunch and holiday flare but the candy is great plain with just chocolate and sea salt too.

Q: How long will this keep and can I freeze it? A: Stored in an airtight container at room temp it keeps 1 to 2 weeks. You can freeze pieces in a sealed bag for up to 3 months; thaw at room temp so the chocolate doesnt sweat.

Q: Whats the secret to getting the toffee firm and not grainy? A: Boil the butter and sugar until it thickens and turns deep amber and bubbles settle, about 3 to 5 minutes on medium high. Dont stir too much once it starts to boil, and pour it over crackers while its fully hot so it bonds and sets smooth.

Christmas Cracker Candy Is A Homemade Gift Everyone Will Love Recipe Substitutions and Variations

Saltine crackers: swap for graham crackers if you want a sweeter, cookie-like base, or use Ritz/butter crackers for a richer buttery crunch — trim to fit the sheet, they’ll change the flavor but the toffee still works.
Unsalted butter: use salted butter (then skip or cut back on the flaky sea salt on top), or for dairy-free try coconut oil or vegan butter 1:1; coconut gives a faint coconut note and can be a bit softer when chilled.
Semi sweet chocolate chips: use chopped dark chocolate or milk chocolate bars (same weight), or white chocolate if you like extra sweet — white will be softer so chill longer before breaking.
Chopped pecans or walnuts: swap for chopped almonds, toasted hazelnuts, pepitas, or crushed pretzels for a salty crunch; sunflower seeds work great as a nut-free option.

Pro Tips

1. Timing the caramel is everything. That 3 minute rolling boil is a guideline not a law; boil a bit longer for a firmer, glassy toffee or a touch less for a softer snap, and keep stirring so it doesnt scorch on the bottom.

2. Get the crackers snug so caramel doesnt pool weirdly. Press them together when you line the pan and patch any big gaps with halves, and if a cracker floats after you pour, gently nudge it back down right away.

3. For a glossy, spreadable chocolate let the chips sit 2 to 3 minutes to melt, then spread quickly. If a few chips wont melt pop the pan back in for 20 to 40 seconds. For extra smoothness mix in a teaspoon of neutral oil or a tablespoon of melted butter into the chips before spreading.

4. Do your toppings and storage smart. Toast nuts first for more flavor, sprinkle flaky sea salt while the chocolate is warm so it sticks, and if you add candy canes wait until the chocolate is tacky so they dont sink. Store in an airtight container layered with parchment at room temp up to a week, or refrigerate if your kitchen is warm but let pieces come back to room temp before eating so the chocolate softens.

Christmas Cracker Candy Is A Homemade Gift Everyone Will Love Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

195

kcal

Equipment: 1. Rimmed 13 by 18 inch baking sheet
2. Aluminum foil or parchment paper to line the pan
3. Medium saucepan for the caramel
4. Measuring cups and measuring spoons (1 cup, 1 tsp)
5. Wooden spoon or heatproof silicone spatula for stirring
6. Offset spatula or the back of a spoon to spread caramel and chocolate
7. Oven mitts or potholders, cause that pan gets hot
8. Large spatula or bench scraper to lift the slab and a knife to cut or break it up

Ingredients

Saltine crackers, about 40 to 45 (enough to line a rimmed 13 by 18 inch baking sheet)
Unsalted butter, 1 cup (225 grams)
Packed light brown sugar, 1 cup (about 200 grams), not too packed tho
Pure vanilla extract, 1 teaspoon
Semi sweet chocolate chips, 2 cups (about 12 ounces or 340 grams)
Flaky sea salt, about 1/2 teaspoon, for sprinkling
Chopped pecans or walnuts, 1/2 cup optional
Crushed candy canes or holiday sprinkles, 1/3 cup optional

Directions

Preheat oven to 350 F and line a rimmed 13 by 18 inch baking sheet with foil or parchment, pressing about 40 to 45 saltine crackers into a single even layer so they touch.
In a medium saucepan combine 1 cup unsalted butter and 1 cup packed light brown sugar over medium heat, stir until the sugar dissolves, then bring to a full rolling boil and let boil, uncovered, for about 3 minutes while stirring occasionally so it doesnt scorch.
Remove pan from heat, stir in 1 teaspoon pure vanilla extract, then pour the hot caramel evenly over the crackers; use an offset spatula or the back of a spoon to spread it so all crackers are coated.
Bake the tray in the preheated oven 5 to 7 minutes, until the caramel is bubbling and glossy, keep an eye so it doesnt burn.
Take the pan out and immediately sprinkle 2 cups semi sweet chocolate chips evenly over the hot caramel, let sit 2 to 3 minutes so the chips soften and melt.
Use a spatula to spread the melted chocolate into a smooth layer, work quickly before it firms up; if some chips dont melt return the pan to the oven for 30 to 60 seconds.
While the chocolate is still warm sprinkle about 1/2 teaspoon flaky sea salt, and add optional toppings: 1/2 cup chopped pecans or walnuts and/or 1/3 cup crushed candy canes or holiday sprinkles so they stick.
Chill the tray in the refrigerator at least 30 minutes, or until fully set; if youre in a hurry pop it in the freezer for 10 to 15 minutes.
Lift the foil or parchment to remove the slab, break into pieces by hand or cut with a knife, and store in an airtight container layered with parchment at room temp for up to a week or in the fridge for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.