Christmas Cracker Candy Recipes

BEST CHRISTMAS CRACK RECIPE

Steps:

• Preheat oven to 400 degrees. Line a 10x15 inch baking sheet with aluminum foil and spray with cooking spray.
• Place your saltine crackers in even rows and set aside.
• In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
• Pour. over the. saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
• Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve

CHRISTMAS CRACKER CANDY RECIPE

Steps:

• Gather the ingredients and preheat the oven to 350 F.
• Line a rimmed 9x13-inch sheet pan with foil, making sure it also covers the sides of the pan, then lay a sheet of parchment paper over the foil.
• Arrange the crackers in the pan single layer, using any broken bits to fill in the gaps. You want to make sure the pan is completely covered.
• Combine the butter, sugar, and salt (if using) in a deep pot over medium heat. Cook until butter is melted, sugar dissolved, and it comes to a boil.
• Let boil, stirring constantly, until the mixture thickens, takes on a melted caramel consistency, and pulls away from the edges of the pot, 3 to 4 minutes.
• Pour the toffee over the crackers (be careful-it's VERY hot). Using an offset spatula, spread into an even layer to the edges of the pan. Bake 8 to 10 minutes, until bubbly and deep golden.
• Remove tray from the oven. Sprinkle chocolate chips over the toffee. Let sit for 1 to 2 minutes until they begin to melt. Using a clean offset spatula, spread the chips into a thin layer of melted chocolate over the toffee.
• Scatter sprinkles on top, if using (or try one of the fun variations below). Let sit at room temperature until chocolate is hardened, at least 2 hours, and preferably overnight. You can stick in the fridge after 30 minutes if you're in a rush.
• Break into pieces, and store in an airtight tin, in a cool spot, for up to 2 weeks.

SWEET AND SALTINES

Steps:

• Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

CHRISTMAS CRACKER CANDY

Steps:

• Chill the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool over night.

CRACKER CANDY RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C) degrees.
• Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling - then boil for 3 minutes (set timer).
• Pour over crackers, spread evenly working quickly.
• Put sheet into oven - bake for 5 minutes.
• Remove - pour chocolate chips over top - place a sheet of foil over and let melt for 3 minutes.
• Spread melted chocolate over the top evenly. Add nuts to top - replace foil and refrigerate until set. (Can be frozen.)
• Break up into pieces.
• Nutrition Calories: 2589 Fat: 229 grams Carbs: 142 grams Fiber: 0 grams Sugars: 137 grams Protein: 2 grams
• Enjoy!

CRACKER CANDY

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes.
• Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown.
• Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.