Halloween Saltine Crack Candy
The perfect combination of sweet and salty, this Halloween crack candy recipe is seriously crave-worthy and so easy to create! Made with simple ingredients including butter, sugar, chocolate, and Saltine crackers, it’s the perfect cracker candy for fall.
Servings: 8
Ingredients
- 2 sticks Danish Creamery Sea Salted butter
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1.5 sleeves Saltine crackers approximately 50 crackers
- 10 ounces semi-sweet or dark chocolate chips
- Toppings: toffee bits M&Ms, candy eyeballs, orange sprinkles
Instructions
- Preheat the oven to 350° Fahrenheit, and line a 13x18 baking sheet with aluminum foil. Arrange the saltine crackers on top in a single layer.
- In a saucepan, melt the butter and brown sugar over medium heat. Bring the mixture to a rolling boil, and boil for 2-3 minutes or until thick, stirring constantly. Add the vanilla extract, and stir to combine.
- Pour the butter and sugar mixture over the saltines, and use a rubber spatula to spread it out evenly.
- Bake for 4-5 minutes or until the sauce is brown and bubbly.
- Remove the baking sheet from the oven, and sprinkle the chocolate on top. Let it sit for 5 minutes or until melted, and use the spatula to spread it over the crackers in an even layer. Sprinkle the candy pieces and toppings on top.
- Transfer the baking sheet to the fridge to cool for 1-2 hours or until the chocolate has hardened. NOTE: Do not put the candy in the freezer as the ingredients will separate.
- Break the candy into pieces, and enjoy!
- Storage: Leftover cracker candy will stay fresh in an airtight container or sealable bag in the fridge for up to 1 week or freezer for up to 3 months.
Nutrition
Serving: 1serving | Calories: 311kcal | Carbohydrates: 56g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 90mg | Potassium: 46mg | Fiber: 1g | Sugar: 49g | Vitamin A: 86IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 1mg