Saltine Christmas Candy
Ryan Helmer
Adapted from the “Christmas Crack” recipe by Culinary Hill, this recipe definitely lived up to its moniker at my most recent family holiday gathering, as everyone found it addictive.
Ingredients
- 35-40 saltine crackers
- 1 c brown sugar
- 1 c butter (2 sticks)
- 1 ½ c semi-sweet chocolate chips or chopped semi-sweet chocolate bars
- 1 ½ c toppings such as chopped pecans, chopped peanuts, crushed pretzels, M&Ms, sprinkles, or crushed Oreos (we particularly loved the Oreos and sprinkles on ours)
Directions
- Preheat oven to 300 degrees.
- Line a 15” x 10” x 1” pan with parchment paper or a silicone mat. Place the crackers into a single layer in rows on prepared pan, covering the entire bottom of the pan.
- Melt butter and brown sugar in a small saucepan, using a candy thermometer. Bring to a boil and boil for 2 to 3 minutes (270 to 290 degrees if using the thermometer).
- Immediately pour over crackers and spread evenly with a spatula. Bake 5 minutes or until the candy hardens (300 to 310 degrees if using a candy thermometer). Remove from oven.
- Sprinkle the chocolate chips or chopped chocolate over the hardened candy, pop it back in the oven for 2-3 minutes until melted, and spread the chocolate into an even layer.
- Sprinkle crushed Oreos and sprinkles or other toppings and press into the chocolate using a greased spatula. Cut into squares while warm. Cool completely for at least 15 minutes and store in the refrigerator.