Graham Cracker Candy

One of my all-time favorite cookies is Cracker Candy, crunchy slabs of crackers with a topping of cooked butter, sugar, nuts and chocolate.  In the past, I’ve used a base of Saltine crackers, but this weekend I decided to try the recipe with graham crackers. Results were terrific.  It was definitely a little sweeter than when made with the Saltines, but the candy/cookie had an even more interesting mix of flavors thanks to the grahams.  The only problem is it’s completely addictive.

graham cracker candy

By the way, I rarely use a candy thermometer when making cracker candy, but just for kicks I checked the temperature at the 2 minute mark. My instant read thermometer said “Firm Ball” and 250 degrees F.

Graham Cracker Candy

6 whole (two attached) honey graham crackers, broken into squares (12 if you are counting squares)
1 stick (4 oz) unsalted butter plus a pinch of salt (or skip if using unsalted)
1/2 cup granulated sugar or brown sugar (I used lightly packed brown)
1/3 cup pecans, toasted and chopped plus more for topping
1 cup semi-sweet chocolate chips or about 6 oz of whatever chocolate you want (like milk)

Preheat oven to 350 degrees F. Line a 13×9 inch pan with foil and butter the foil. If you happen to have some Release foil, you can skip the step of buttering the foil.

Arrange graham crackers in a single layer (4 vertical and 2 on horizontal). Melt the butter in the saucepan over low heat. Increase the heat to medium and add the salt (if using unsalted butter) and sugar. Bring to a boil , stirring often until mixture begins to boil. Boil 2 for minutes  starting from when the mixture comes to a boil, stirring constantly. Remove from heat and stir in pecans. Pour mixture evenly over crackers and spread to cover crackers.   Bake for 10 minutes. Remove from oven and immediately sprinkle evenly with chocolate chips or chopped up chocolate.  Let stand for a few minutes to soften, then use the back of a spoon to spread the chocolate over the sugar mixture.  Sprinkle top decoratively with more chopped pecans. Cool in pan until firm or let pan cool to room temperature and then chill until chocolate is firm. Break into large pieces.

Makes 1 13×9 inch pan.

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  1. says

    MMMMm! I just call this stuff “Crack” due to its addictive qualities. Thanks for the reminder to make a batch or 2 for gifts!

  2. beth says

    Thanks for a quick, easy, and delicious recipe. I just made this as a gift for my little girl’s story hour teachers. I can’t wait to give it to them.

  3. Mary Lynn says

    My husband love graham crackers and we just bought a box, yesterday. Guess I’ll be making these tonight.

    So quick and easy.

  4. says

    I love that “crack” candy, but you’re right, it’s super addictive. I have to give it all away. I remember wanting to try it with graham crackers, we’ll have to see about that. One of our friends LOVES the saltine stuff.
    I don’t believe I’ve ever checked for it to come to temp. The recipe I have just says to cook for a certain amount of time.

  5. Holly says

    I just made this over the weekend as well…it is also known at our house as “crack” too! I made one batch with saltines and one batch with cinnamon graham crackers. They are both delicious, though I think I do prefer the flakiness of the saltines over the sturdiness of the grahams. But that won’t stop me from eating them! Yum!

  6. says

    I love any recipe that has graham crackers! Love how easy this recipe it!

  7. Gwen says

    Allrecipes has an excellent recipe, pecan praline cookies that uses grahams instead of saltines and brown sugar instead of white. I have made this many times and get rave reviews. I really love both recipes.

  8. Lynette says

    LOL! I think I’ve seen this recipe altered for Matzah crackers for passover candy! It’s great!

  9. Gloria says

    I make my crack with matzah “crack”ers. It is addicting-thanks for reminding me. It is a great gift and everyone likes it. Never thought to use graham crackers…I wonder what the graham’s texture is afterwards?

  10. Kris says

    Oh my, just made this tonight with hazelnuts, awesome! (Was out of pecans.) Have never tried anything like it before, thanks for the recipe!

  11. Jacqie says

    I wanted to make this for my family tonight, but I am out of butter ]: I am also snowed in! So, I am contemplating using 8 tablespoons of canola oil & a tad bit of butter extract in place of a stickof butter. Do you think this will work or are you certain it will be a flop? Thankyou, I love your recipes!

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