Saltine Cracker Candy is the ultimate sweet-and-salty treat that’s as easy to make as it is irresistible. In just 15 minutes, you’ll create a crunchy, buttery base topped with a luscious layer of chocolate and caramel. The contrast of textures—crispy crackers, gooey caramel, and smooth chocolate—makes every bite a delightful surprise. Perfect for satisfying cravings or impressing guests, this recipe is a crowd-pleaser that feels indulgent yet effortless.
With a 1-hour setting time, this candy transforms into a decadent dessert that’s rich in flavor and simple in preparation. The balance of sweet and salty, paired with the satisfying crunch, makes it a treat you’ll want to share (or keep all to yourself). Whether you’re a seasoned baker or a kitchen novice, this recipe promises delicious results every time.
What You’ll Need
- 1 ½ sleeves salted saltine crackers (about 45 crackers)
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) brown sugar (tightly packed)
- 2 cups (350 g) semisweet chocolate chips
- ½ cup (50 g) chopped pecans (or other preferred topping)
- Flaky sea salt (optional, for sprinkling)
How to Make Saltine Cracker Candy
- Preheat your oven to 400°F (205°C). Line a standard-sized cookie sheet with foil and lightly spray with cooking spray or grease with butter.
- Arrange the crackers evenly over the foil (salted side up). It’s okay if there are small gaps between the crackers.
- Make the toffee: In a small saucepan, combine the butter and brown sugar over medium heat. Stir occasionally until the mixture comes to a boil. Let it boil for 3 minutes without stirring.
- Pour the toffee over the crackers immediately after removing it from the heat. Spread it evenly with a heatproof spatula to coat the crackers completely.
- Bake in the preheated oven for 5 minutes. The toffee will begin to bubble.
- Add the chocolate: Remove the pan from the oven (turn off the oven) and sprinkle the chocolate chips evenly over the toffee. Return the pan to the oven for 2 minutes to soften the chocolate.
- Spread the chocolate evenly over the crackers using a spatula or knife.
- Top it off: Sprinkle with chopped pecans (or your preferred topping) and a light dusting of flaky sea salt, if desired.
- Chill: Refrigerate for at least 30 minutes, or until the chocolate hardens.
- Cut and serve: Use a large knife to cut the candy into pieces. Enjoy!
Creative Topping Ideas to Elevate Your Candy
While chopped pecans and flaky sea salt are classic choices, feel free to get creative with your toppings! Try crushed pretzels for a salty crunch, shredded coconut for a tropical twist, or even a drizzle of white chocolate for a marbled effect. Experiment with your favorites to make this treat uniquely yours!
Perfect Serving Suggestions for Any Occasion
This Saltine Cracker Candy is a versatile treat that’s perfect for parties, gifts, or a sweet snack. Break it into bite-sized pieces and serve on a platter for gatherings, or package it in decorative bags for a thoughtful homemade gift. Pair it with coffee or tea for a delightful afternoon treat!
How to Store and Keep It Fresh
Store your candy in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. If you’re stacking layers, place parchment paper between them to prevent sticking. For longer storage, freeze in a sealed container for up to 2 months—just thaw at room temperature before serving.
Time-Saving Tips for Busy Bakers
To streamline the process, measure out all your ingredients before starting. Use pre-chopped pecans or skip the topping altogether for a simpler version. Pro tip: If you’re short on time, skip the oven step for melting the chocolate chips—just sprinkle them over the hot toffee and let them melt naturally.
Common Questions Answered
Wondering if you can use margarine instead of butter?
Stick to butter for the best flavor and texture.
Can you use milk chocolate chips?
Absolutely! Swap semisweet for milk or dark chocolate based on your preference.
No saltine crackers?
Try using graham crackers for a slightly sweeter base.
Saltine Cracker Candy
Ingredients
- 1 ½ sleeves salted saltine crackers about 45 crackers
- 1 cup unsalted butter 226 g
- 1 cup brown sugar 200 g, tightly packed
- 2 cups semisweet chocolate chips 350 g
- ½ cup chopped pecans 50 g, or other topping
- flaky sea salt for sprinkling, optional
Instructions
- Preheat your oven to 400F (205C) and line a standard-sized cookie sheet with foil. Lightly spray with cooking spray or grease lightly with butter. Layer crackers evenly over the foil (salted side up); it’s alright if there are spaces between the crackers and not every edge is completely filled in.
- Prepare your toffee by combining butter and brown sugar in a small saucepan over medium heat, stirring occasionally.
- Allow mixture to come to a boil and allow it to boil for three minutes — do not stir while it boils.
- Immediately remove from heat and pour over crackers (it’s ok if some of them start to float, just try to keep them in an even layer), spread with a heatproof spatula to completely coat crackers.
- Place in 400F (205C) oven for 5 minutes — toffee will begin to bubble.
- Remove from oven (turn off the oven) and evenly sprinkle chocolate chips over toffee. Return to oven for two minutes, then remove and use a spatula or knife to spread chocolate evenly over crackers.
- Sprinkle evenly with chopped pecans (or preferred topping — or no topping!) and a scant amount of flaky sea salt.
- Allow to chill in refrigerator for at least 30 minutes or until chocolate hardens. Cut into pieces using a large knife and serve.