crack candy

Celebrate the Mardi Gras season with this festive and EASY candy. All the flavors of a King Cake, but without all the work. PLUS white chocolate.

King Cake Crack Candy

40-42 saltine crackers

unsalted butter

brown sugar

cinnamon

tsp vanilla extract

oz white chocolate chips + more for drizzling

Green decorative sugar

sugar

Purple decorative sugar

Preheat oven to 375 degrees F. Line a...

Preheat oven to 375 degrees F. Line a rimmed cookie sheet with parchment paper. Lightly spray with cooking spray.

Place saltine crackers side by side on the...

Place saltine crackers side by side on the parchment paper. Set aside.

Combine butter, brown sugar, and cinnamon in a...

Combine butter, brown sugar, and cinnamon in a large saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla.

Pour the mixture evenly over the crackers. Use...

Pour the mixture evenly over the crackers. Use a greased spatula to spread over the crackers as needed.

Bake for 5 minutes.

Remove from oven. Top with 12 oz white...

Remove from oven. Top with 12 oz white chocolate chips. Let rest 5 minutes. Use a spoon to spread the melted white chocolate evenly over the crackers.

Decorate the top with green, yellow and purple...

Decorate the top with green, yellow and purple decorative sugars. Drizzle with additional white chocolate as desired. Cool in the freezer for 30 minutes.

Break into pieces, removing from the paper. Store...

Break into pieces, removing from the paper. Store in the refrigerator in a ziplock bag or airtight container.

Sweet and salty, this Christmas Crack recipe comes together easily with only a handful of simple ingredients! Crackers paired with chocolate and caramel, this makes for a delicious festive treat!

Christmas Crack Recipe

saltine crackers

salted butter

semi-sweet chocolate chips ((12-ounce))

toppings (such as chopped nuts, sprinkles, flaked salt, or candy)

Preheat the oven to 350F. Line a 10x15-inch jelly roll or quarter sheet pan with foil. Lightly spray with cooking spray.

Line the bottom of the pan with a single layer of crackers. Break some in half to fit if needed.

In a small pot, melted butter over medium heat. Stir in the brown sugar. Cook, stirring frequently until the mixture comes to a boil. Boil for 3 minutes or until a candy thermometer reads between 255 and 265F when moved throughout the pot. Immediately pour over the crackers and spread with a spatula to evenly coat them.

Bake for 5 minutes or until the caramel is bubbling throughout most of the pan. Remove the pan from the oven and turn the oven off. Let the tray cool just until the caramel stops bubbling, about 3 minutes.

Sprinkle the chocolate chips all over the top of the caramel and let stand for 10 minutes. Use an offset spatula to spread the chocolate into an even layer all over the top of the caramel. (If the chips aren’t fully melted, place the tray in the warm oven for a minute or two and spread again.)

Sprinkle with the toppings of your choice. Cool for 30 minutes then place in the fridge and chill for at least 2 hours or up to 1 day. Use the foil to lift the candy out of the tray, and peel the foil away. Break the candy into pieces before serving.

This Pecan Pie Bark recipe is perfect for you if you don&#039;t want your graham cracker toffee to be grainy! Corn syrup makes the pecan-topped toffee buttery smooth. It&#039;s made in a 13x9 baking pan instead of a large sheet pan.

Pecan Pie Bark (Graham Cracker Toffee)

graham crackers sheets ((or 8 full sheets))

pecan pieces or coarsely chopped pecans

salted butter ((1 1/2 sticks))

corn syrup ((optional))

Preheat oven to 350F degrees.

Line a 13x9-inch baking pan or baking dish with aluminum foil. Lightly grease the foil with butter or use the butter wrappers.

Break each graham cracker sheet in half or into quarters. Some may have to be broken to fit around the edges. The crackers will be covered up with toffee mixture, anyway!

Sprinkle the pecans evenly over the arranged crackers.

In a large saucepan, combine butter, brown sugar and corn syrup. The corn syrup is optional but I have found that it makes a huge difference to prevent sugary, grainy texture in the toffee mixture.

Cook the butter mixture over medium to medium-low heat, stirring often, until the butter melts. When mixture comes to a full rolling boil, boil for 2 minutes over medium to medium-low heat, stirring very slowly in a figure eight pattern, keeping that full boil.

Immediately pour mixture over the pecans and graham crackers. Use a spoon to spread the mixture evenly over the graham crackers, if needed. The toffee mixture will continue to spread as it bakes in the oven.

Bake for 10 to 12 minutes or until the center of the mixture begins to bubble. Let cool completely in the pan on a wire rack. Break into about 2 inch pieces.

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.

Halloween Saltine Crack Candy

Danish Creamery Sea Salted butter

vanilla extract

chocolate chips

Toppings: toffee bits (M&Ms, candy eyeballs, orange sprinkles)

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.

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Top Tags

King Cake Crack Candy

Christmas Crack Recipe

Pecan Pie Bark (Graham Cracker Toff...

Halloween Saltine Crack Candy

Top 4 crack candy recipes from across the web

The most viewed crack candy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

King Cake Crack Candy

Christmas Crack Recipe

Pecan Pie Bark (Graham Cracker Toff...

Halloween Saltine Crack Candy

The most viewed crack candy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine