Chocolate Saltine Cracker Candy (Print-Friendly Version)

Saltines form a thin base beneath a baked brown-sugar butter layer and melted chocolate. Line a rimmed pan carefully and let the candy set thoroughly before removing the lining. This method does not use a thermometer-controlled hard-crack endpoint, so a brittle toffee texture is not guaranteed.

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# Ingredients You’ll Need:

→ Base Layer

01 - Saltine crackers, enough for one layer in a 10-by-15-inch pan; count varies with cracker size

→ Caramel Layer

02 - 1 cup firmly packed dark brown sugar

03 - 1 cup unsalted butter

04 - 1/4 teaspoon kosher salt

05 - 1 teaspoon vanilla extract

→ Chocolate Topping

06 - 2 cups chopped semi-sweet chocolate

→ Optional Toppings

07 - 1/2 cup chopped nuts

08 - 1/2 cup coconut flakes

# How to Make It:

01 - Heat the oven to 400°F.

02 - Line a ten-by-fifteen-inch rimmed pan with nonstick foil, covering corners.

03 - Arrange enough saltines to cover the base in one layer.

04 - Combine brown sugar, butter and salt in a saucepan with headroom. Heat while stirring until butter melts and the mixture comes to a boil, approximately three to five minutes.

05 - Boil only about thirty seconds, then remove from heat and stir in vanilla carefully.

06 - Spread over the crackers using a heat-resistant spatula.

07 - Bake about five minutes until bubbling across the surface. Melt chopped chocolate gently while the tray bakes.

08 - Let the baked base settle about a minute, then spread chocolate on top.

09 - Add nuts and coconut while the surface is soft.

10 - Cool and refrigerate overnight until firm. Lift out, remove every piece of foil and break into portions.

# Extra Suggestions:

01 - Use enough to cover a ten-by-fifteen-inch rimmed pan in one layer, breaking pieces to fill gaps.

02 - The three-to-five-minute estimate describes heating toward a boil, not a further five-minute boil.

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