In this Instructable, I will show you how to make saltine cracker candy or saltine cracker toffee, or Christmas Crack. This recipe is incredibly easy to make using just a few ingredients. And you don't have to wait for Christmas to eat this, you can certainly make it year-round. If you love chocolate and caramel, you will love this saltine cracker candy recipe. If I can do it, you can do it. Let's get started!

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Follow the super easy steps below or watch the video tutorial or do both!

Step 1: Ingredients and Tools

Ingredients:

24 to 30 saltine crackers
1 cup caramel (I used the kraft brand or you can use homemade)(340g) this doesn't have to be exact
1 to 1 1/2 cups chocolate chips, candy melts, chocolate bars, etc. (170 to 255g) this doesn't have to be exact
1 to 2 Tbsp. milk or cream (15 to 30ml)
Nuts, optional
Coconut flakes, optional
White chocolate/candy melts, optional

Tools:

13x9 inch baking pan or a sheet pan, cookie sheet, etc.
parchment paper
knife
spatula
piping bag or plastic bag, optional
microwave-safe bowl or pot for stovetop burner

Step 2: The Crackers

Begin by lining a 9x13-inch baking pan with parchment paper. Or you can certainly just use a sheet pan or cookie sheet.

Then add several saltine crackers (25 to 30 of them) flat on the bottom. If you want you can brack them in half and fill any gaps on the edges.

Step 3: Melt and Spread the Caramel

Add the milk to the bowl of caramels. I normally use about 25 of the small individually wrapped Kraft brand caramels. You can use those or another brand of caramel. Or you can certainly use homemade caramel.

Melt the caramels in a microwave-safe bowl in the microwave using bursts of 30 seconds and then stirring. Or melt them in a pot on medium-low heat on the stovetop burner.

Once completely melted and hot, pour the caramel over the crackers. Then spread it out evenly with a spatula.

Step 4: Chocolate!

While still hot, immediately sprinkle the chocolate chips on top of the hot caramel. Or you can certainly just melt the chocolate in the microwave like you did the caramel, or with a double boiler on the stovetop.

If you sprinkle them on, allow them to sit for about 5 mins. The heat from the caramel will soften the chocolate chips to make them spreadable.

Step 5: Spread, Top, Chill

Now use the spatula and spread out the chocolate. If it isn't spreading, then you can pop the pan in the oven on broil for 30 seconds to a minute, to melt the chocolate. Just keep an eye on it, it can burn easily in the oven.

Once the chocolate is spread, you can sprinkle on toppings like chopped nuts (pecans, almonds, peanuts, walnuts, etc.) Another nice topping is coconut flakes.

After that, if you like you can melt some white chocolate or white candy melts and then drizzle that on top. All these toppings are optional.

Once done, place the pan in the fridge so it can set, about 20 to 30 minutes.

Step 6: Cut and Serve!

Now once the chocolate has set, it is time to cut it up. Just lift up on the parchment paper and pull the whole thing out. Use a knife and cut it up however you like. The recipe makes about 24 to 28 servings. Enjoy!

NOTE: Store in an airtight container or ziplock bag in a cool pantry or in the fridge. You may want to sit them out for 5 minutes if you store them in the fridge, before eating.

***You can print the recipe here if you like.