I didn’t feel like baking yesterday, but wanted something homemade. Remembering the Saltines we’d bought last weekend, I decided to make Cracker Candy – an easy recipe composed of brown sugar, butter, crackers and chocolate. Luckily, I had everything on hand, including a nice bar of chocolate called Toffee Interlude by Ghirdelli.
The end result was an excellent cookie/candy. In fact, I think I like cracker candy better than butter toffee. The crackers offer a nice bit of relief from the richness of the butter and sugar. Plus, there’s more chocolate.
My only mistake was using a chocolate bar containing toffee bits. The chewiness of the toffee bits clashed with the crispness of the candy. Next time I’ll use a different Ghirardelli bar.
Here are a few pictures.
First, the ingredients.
The pecans were a last minute add in. Leave them out if you want.
Next up is the melted butter, brown sugar mixture. You only boil it for 3 minutes, so don’t worry too much about it burning. This is hot, so be careful. I sure wouldn’t want to be a cracker right now…..
The crackers have been covered in boiling hot sugar lava. The chocolate has been sprinkled over the top and is slowly melting.
Small Batch Cracker Candy
20 Saltine Crackers
2 tablespoons chopped toasted pecans or almonds (optional)
1/2 cup butter
1/2 cup brown sugar (I used a mixture of light and dark)
1 large bar of dark or milk chocolate, chopped
Preheat oven to 425 degrees F.
Spray a saucepan with cooking spray. Line a 13×9 inch pan with parchment paper.
Lay Saltines side-by-side over bottom of pan – sides touching. Sprinkle with nuts if desired.
Place butter in saucepan and melt over medium heat. When butter is melted, stir in sugar and bring to a boil. Let boil, without stirring for exactly 3 minutes. Pour over crackers.
Bake in oven for 5 minutes. Quickly sprinkle chocolate over hot candy and let stand for about 3 minutes or until chocolate starts to melt. Spread chocolate over crackers.
Chill for about 30 minutes or until chocolate is set.