One of my all-time favorite cookies is Saltine 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.
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.