Description
This Christmas Crack Candy recipe is a delightful holiday treat combining crunchy salted crackers with buttery caramel, rich semi-sweet chocolate, and a swirl of white chocolate, topped with pretzels and toffee bits for added texture and flavor. Perfect for festive gatherings or gifting, this easy-to-make candy is irresistibly sweet and crunchy.
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 Layer
- 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 and Prepare Crackers: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper, then arrange the saltine crackers in a single layer to cover the entire pan. Set aside.
- Make Caramel Sauce: In a medium saucepan, combine the unsalted butter, brown sugar, and light corn syrup. Heat over medium while stirring continuously with a rubber spatula. Allow the butter to melt and the mixture to bubble, then continue cooking and stirring until the sugar fully dissolves and the caramel is smooth and bubbling, about 5 minutes. For precision, use a candy thermometer ensuring it reaches 280°F (soft crack stage).
- Spread Caramel Over Crackers: Carefully pour the hot caramel evenly over the saltine crackers, spreading it out with a spatula to cover all crackers uniformly. Immediately place the baking sheet into the oven and bake for 3–4 minutes until the caramel starts bubbling again. Remove from oven promptly.
- Add and Melt Chocolate Chips: Sprinkle the semi-sweet chocolate chips evenly over the bubbling caramel layer. Return the pan to the oven for about 1 minute just until the chocolate chips are soft and beginning to melt.
- Spread Melted Chocolate: Remove the pan from the oven and use a spatula to spread the melted chocolate chips evenly over the caramel coating.
- Melt White Chocolate: Place finely chopped white chocolate into a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
- Drizzle and Swirl White Chocolate: Drizzle the melted white chocolate over the chocolate layer. Using a wooden skewer, create swirls by moving horizontally from left to right on one row, then from right to left on the next, alternating directions as you move down the pan for a decorative marbled effect.
- Add Toppings: Immediately sprinkle the pretzels and toffee bits evenly over the top of the chocolate layers to ensure they stick as the chocolate hardens.
- Chill to Set: Transfer the tray to the refrigerator and chill for 1–2 hours until fully hardened. Alternatively, place in the freezer for about 20 minutes for quicker setting.
- Cut and Serve: Once set, remove the candy from the fridge or freezer. Carefully peel off the parchment paper from the bottom. Place on a cutting board and cut into squares or triangles, or simply break into pieces by hand.
- Storage: Enjoy immediately or store in an airtight container in the refrigerator to maintain freshness.
Notes
- How to Store: Keep candy pieces in an airtight container at room temperature for up to 5 days if the environment is cool. Otherwise, refrigerate to extend freshness for about 2 weeks.
- How to Freeze: Store candy in a freezer-safe bag or container for up to 3 months. Place parchment paper between layers to prevent sticking and ease separation.
Nutrition
- Serving Size: 1 piece (approx. 30g)
- Calories: 160
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
