Description
A delicious and addictive Christmas Crack Candy recipe featuring a crispy saltine cracker base topped with buttery caramel, melted semi-sweet and white chocolate, crunchy pretzels, and toffee bits. Perfect for festive gatherings or holiday gifting.
Ingredients
Scale
Base
- 42 saltine crackers
Caramel Layer
- 1 cup (227 grams) unsalted butter
- 1 cup (220 grams) brown sugar
- 1 tablespoon (20 grams) light corn syrup
Chocolate Layers
- 2 cups (340 grams) semi-sweet chocolate chips
- 3 ounces (85 grams) white chocolate, finely chopped
Toppings
- 25-30 pretzels
- ½ cup (148 grams) toffee bits
Instructions
- Preheat Oven: Preheat the oven to 350F to get it ready for baking the caramel-topped crackers.
- Prepare Base: Line a large baking sheet with parchment paper and arrange the saltine crackers in a single layer to cover the pan evenly.
- Make Caramel: In a medium saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Stir continuously with a rubber spatula until the butter melts and the mixture bubbles. Continue stirring for about 5 minutes until the sugar is fully dissolved and the mixture reaches 280F, or until no longer grainy.
- Top Crackers with Caramel: Pour the hot caramel evenly over the saltine crackers and spread it out with a spatula. Bake in the oven for 3-4 minutes until the caramel begins to bubble, then remove from the oven.
- Add Semi-Sweet Chocolate: Sprinkle chocolate chips evenly over the hot caramel layer. Return the pan to the oven for 1 minute to melt the chocolate, then remove and spread the melted chocolate evenly with a spatula.
- Drizzle White Chocolate: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between, until fully melted. Drizzle over the semi-sweet chocolate layer and use a wooden skewer to swirl it in alternating horizontal directions for a decorative effect.
- Add Toppings: Sprinkle pretzels and toffee bits on top of the melted chocolates to add crunch and extra flavor.
- Chill to Set: Place the pan in the fridge for 1-2 hours until fully hardened, or in the freezer for 20 minutes for faster setting.
- Slice or Break: Remove the candy from the fridge or freezer and carefully peel off the parchment paper. Cut into squares or triangles, or simply break into pieces by hand.
- Store and Serve: Enjoy immediately or store in an airtight container in the fridge until ready to serve.
Notes
- How to Store: Store pieces in an airtight container at room temperature for up to 5 days if your home is cool, otherwise keep in the fridge for about 2 weeks.
- How to Freeze: Freeze in a freezer-safe bag or container for up to 3 months, placing parchment paper between layers to prevent sticking.
- Caramel Cooking Tip: Use a candy thermometer to ensure the caramel reaches the hard ball stage at 280F for perfect consistency.
- Chocolate Tip: Spreading the semi-sweet chocolate quickly while it’s warm ensures a smooth, even layer.
- Decoration: Swirling the white chocolate creates an attractive marbled design, enhancing presentation.
