The perfect combination of sweet and salty, this Halloween crack is made with saltine crackers, toffee, chocolate and candy toppings!
Halloween crack, AKA saltine toffee candy, is a sweet treat that’s easy to customize for nearly any holiday or occasion you wish! It’s an uncomplicated recipe that’s insanely addictive (hence the crack in its name)!
This recipe only requires 5 ingredients:
- Saltine crackers: for graham crackers, club crackers or even pretzel crisps can be substituted.
- Butter
- Brown sugar
- Semi-sweet chocolate chips
- Any candy or sprinkle toppings you like: candy corn, Reese’s pieces, Halloween M&M’s, chopped nuts and Halloween themed sprinkles are great
If you’ve wanted to make candy before but have been too intimidated to try, this candy crack is about as easy as it gets! Don’t worry, there’s no candy thermometer required here, just butter, brown sugar and a little bit of boiling!
How to make addicting Halloween crack:
- Step 1: Preheat your oven to 400 degrees F and line your (15×10) jelly roll pan with parchment paper. Lay out the saltine crackers side by side so they’re touching. You’ll want them covering the entire bottom of the pan but not overlapping.
- Step 2: In a saucepan over medium heat, bring the butter and brown sugar to a boil. Once the mixture starts to boil, cook it for 3 more minutes, stirring continuously to make sure it’s not sticking or burning.
- Step 3: Once you see the toffee mixture has slightly thickened and reached a deep golden color, pour the mixture directly over the saltine crackers. Use a spatula to gently spread the toffee into an even layer.
- Step 4: Bake the layered crackers and toffee for 8-10 minutes. Once it’s hot and bubbly, pull the baking sheet out of the oven and sprinkle the chocolate chips all over the top.
- Step 5: Set the sheet pan back in the oven for a minute or so to help the chocolate melt (your oven can be turned off at this point). Once you see the chocolate has softened, use an offset spatula to spread it into an even layer.
- Step 6: Once the chocolate layer is smooth, sprinkle with chopped candies, nuts and/or your sprinkles of choice. Now transfer the pan to the fridge or freezer so the candy crackers can harden. Let them chill for at least 30 minutes, then break into pieces.
My favorite part of this treat is how the saltine crackers almost become flakey in the oven! The whole thing is so crisp and satisfying that it’s hard to only have one piece! These candy crackers are like regular chocolate covered toffee on steroids!
My top tips for the best Halloween crack candy!
- Line your baking sheet with parchment paper or foil being starting! This prevents sticking and makes It much easier to break the toffee crack into pieces later.
- Be sure to let the toffee cook long enough that it reaches a nice golden color. If you don’t let it cook long enough, it’ll be chewy and stick to your teeth.
- Toffee burns quickly so I recommend continuously stirring it mixture while it’s on the stove. You won’t want to walk away and accidently forget about this one!
- Add on your candy and sprinkle toppings while the chocolate is still warm and spreadable. This way the toppings will stick to the chocolate layer and set into the chocolate as it cools.
FAQ:
You can swap out the base layer of saltines for graham crackers, club crackers or even pretzel crisps for a sweet and salty combo!
Candy corn, Reese’s pieces, Halloween M&M’s, chopped nuts (peanuts, pecans or walnuts are great) or any leftover Halloween candy would all be great options!
This toffee candy will last about one week when stored in an airtight container!
Looking for more Halloween themed sweet treats? Check these out!
- https://dangthatssweet.com/halloween-bat-cookies/
- https://dangthatssweet.com/halloween-shortbread-cookies/
Halloween Crack
Equipment
- jelly roll pan (15 inches x 10 inches)
Ingredients
- 1 sleeve saltine crackers
- 1 cup butter 2 sticks
- 1 cup brown sugar
- 1 1/2 cups semi-sweet chocolate chips
For decorating:
- halloween sprinkles, candies and nuts
Instructions
- Preheat your oven to 400 degrees F and line your (15×10) jelly roll pan with parchment paper. Lay out the saltine crackers side by side so they’re touching. You’ll want them covering the entire bottom of the pan but not overlapping.
- In a saucepan over medium heat, bring the butter and brown sugar to a boil. Once the mixture starts to boil, cook it for 3 more minutes, stirring continuously to make sure it’s not sticking or burning.
- Once you see the toffee mixture has slightly thickened and reached a deep golden color, pour the mixture directly over the saltine crackers. Use a spatula to gently spread the toffee into an even layer.
- Bake the layered crackers and toffee for 8-10 minutes. Once it’s hot and bubbly, pull the baking sheet out of the oven and sprinkle the chocolate chips all over the top.
- Set the sheet pan back in the oven for a minute or so to help the chocolate melt (your oven can be turned off at this point). Once you see the chocolate has softened, use an offset spatula to spread it into an even layer.
- Once the chocolate layer is smooth, sprinkle with chopped candies, nuts and/or your sprinkles of choice. Now transfer the pan to the fridge or freezer so the candy crackers can harden. Let them chill for at least 30 minutes, then break into pieces.
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