|Saltine crackers, spread with a boiled brown sugar and butter sauce, then topped with chocolate, sometimes called Christmas Crack or Crack because they are downright addictive. Scatter some finely chopped nuts on top if you like!|
Saltine Cracker CandyChocolate Toffee Bark or Saltine Cracker Candy as it's known, is truly one of my most favorite chocolate treats. Trisha Yearwood's family calls it crack and some people have taken to calling it Christmas Crack around the holidays - but geez, associating those two words together well, that just seems so wrong on so many levels.
Yes, it's true - it's a very addictive cookie treat - and so super easy to throw together, and made out of, all things ... plain ole saltine crackers! Who knew? It's mostly known across the net as Saltine Cracker Candy or sometimes Fool's Toffee, but I decided to rename it Chocolate Toffee Bark because that is the taste it reminds me of, kinda like a Heath bar.
Here's how to make them.
Preheat your oven to 400 degrees F. Take a sheet of aluminum foil and put it on a jellyroll pan, turn up the edges of the foil and spray it real good with some non-stick spray. Take a sleeve of regular saltine crackers and spread 'em out on that foil in a single layer. Depending on your brand of saltines, you might need more or less than one sleeve. You can also substitute graham crackers.
Cook up a cup of butter - yes that is 2 sticks - and a cup of brown sugar for a few minutes and pour that evenly on top of the crackers, spread it around with your stirring spoon and stick 'em in a 400 degree F oven to bubble. You can use light or dark - I prefer light.
Break up a bunch of Hershey chocolate bars. You can also substitute chocolate chips, but I love this with the Hershey bars personally and they are super easy to spread - plus I think that they set better than the chocolate chips!
Lay them all over the top of the bubbly cracker toffee yum yum.
As the chocolate begins to melt, take a spatula and spread the chocolate all over the top.
Until you have a big ole tray of gooey chocolate goodness. See how nicely it spreads? Plus those Hershey bars are just downright tasty!
Right now is when you want to add any toppings you like - crushed peanuts, walnuts or pecans are favorites, but coconut, Bits 'O Brickle Toffee Bits and even cooked, and finely crumbled bacon sprinkled on top are all good! I love them just plain myself, but this is a tray I made with half pecan and half pecan, coconut and dried cranberry. The coconut and cranberry are really good over white chocolate for the holidays. Just be sure that you gently press whatever toppings you add into the melted chocolate so that they will set in. Otherwise they'll just fall off.
Let it cool then transfer the tray to the fridge to set.
Carefully cut it into squares.
Enjoy that chocolaty, toffee smeared goodness and marvel that you just created a dessert out of crackers!
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Recipe: Saltine Cracker Candy©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 5 min | Yield: About 20 servings
- More or less 1 sleeve of saltines, enough to cover a half sheet jellyroll pan
- 1 cup (2 sticks) of butter
- 1 cup of light or dark brown sugar, well packed
- Multi pack of full size Hershey’s milk chocolate bars, or one (16 ounce) bag of semi-sweet chocolate chips
- Crushed pecans or walnuts, optional
Preheat oven to 400 degrees F. Line a half sheet baking pan with foil, turn up the edges to form a tray and spray foil with non-stick cooking spray.
Arrange saltines with the salty side up in the jellyroll pan. In a saucepan, bring the butter and brown sugar up to a boil and cook for about 3 minutes, stirring constantly. Carefully pour mixture over the crackers and spread it out, evenly coating each cracker. Bake for about 5 minutes until bubbly.
While that is baking, break up the Hershey bars a bit. Remove the crackers and quickly top with the chocolate bars. As they begin to soften and melt, use a spatula to spread the chocolate evenly all across the top. Sprinkle top with chopped nuts or other toppings, if desired, gently pressing the toppings into the melted chocolate so that they set. Be sure that you gently press whatever toppings you add into the melted chocolate so that they will set in. Otherwise they'll just fall off. Set aside to cool in the pan then transfer to the refrigerate to set. Cut into squares. Store in an airtight container for up to a week, or for longer storage, refrigerate or freeze.
Optional Toppings: Sprinkle tops of cracker candy with coconut while the chocolate is still warm. Another good topping is to add Hershey's Bits 'O Brickle Toffee Bits sprinkled over the warm chocolate - you'll probably want to use about 6 ounces. May also top with any finely chopped nut - pecans, walnuts, peanuts, whatever you like. Try these with cooked, crumbled bacon sprinkled on top!
Cook's Note: You may also substitute graham crackers for the saltines. Add a pinch of salt to the caramel. I prefer using the Hershey's bars because they have such a smooth, creamy texture and they spread so fast and so well, plus they seem to set better than the chips. You may also use chocolate chips and stick the tray back into the oven for a minute to soften before spreading, or melt them on the stovetop and then pour over the top.
Gluten Free Variation: Gina from over on the Facebook page offered a great way to make these gluten free. Replace the saltines with rice crackers - she likes using the sesame variety - and you have a gluten free cracker candy. Thanks so much Gina!
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