Saltine Cracker Candy

Dec

10th

It sounds like a strange holiday confection, Saltine Cracker Candy. People tend to wrinkle their noses when I tell them what it’s called, but they are all smiles after one bite. As a cook, YOU are going to be beside yourself with jubilation after you find out Saltine Cracker Candy takes only 5 ingredients. No candy thermometers, seized chocolate, or cookie cutters here. It’s just about as easy as candy-making gets.

You may have tried candies that have a crust made out of Club crackers or graham crackers. If you enjoyed them, keep reading. To make Saltine Cracker Candy, you line a baking sheet with foil and coating it with nonstick spray, then lay out a grid of crackers in a single layer. Pour over a mixture of brown sugar and butter that has been boiling for a few minutes, then bake for 5 minutes. Top with chocolate chips. When they are melted, top with chopped walnuts. Cut into squares while it’s all still warm, and then chill to set. Now, wasn’t that easy? It’s a substantial piece of candy with minimum effort.

As with so many things, substitutions in your toppings are welcomed. Try butterscotch chips or white chocolate chips, try pecans or almonds. Sweetness and crunch, that’s what you’re looking for! Red and green candy-coated chocolate bites would be delicious here too, and very festive for Christmas. There is simply no excuse NOT to make candy this year!

Ingredients

• 35 – 40 saltine crackers
• 1 c. butter (2 sticks)
• 1 c. packed brown sugar
• 1 ½ c. semi-sweet chocolate chips
• 1 ½ c. coarsely chopped walnuts

Instructions

Preheat oven to 350°F. Line a 15” x 10” x 1” pan with foil. Coat with nonstick cooking spray. Line up crackers in a single layer in rows on foil.

Meanwhile, melt butter and brown sugar in a small saucepan. Bring to a boil; boil 3 minutes. Immediately pour over crackers and spread evenly with a spatula.

Bake 5 minutes. Remove from oven and turn oven off. Sprinkle chocolate chips over crackers and return baking sheet to the oven for 5 minutes more, or until chocolate chips are melted.

Sprinkle walnuts on top and press into the chocolate using a greased spatula. Cut into squares while warm. Cool completely and store in the refrigerator.

Number of servings (yield): 8

I am a mother and the recipe developer behind Culinary Hill. I was born and raised in Wisconsin, but now I find inspiration every day in my Southern California kitchen.