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Halloween Cracker Candy Recipe


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  • Author: The Blonde Buckeye
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 servings 1x

Description

The perfect Halloween and fall sweet treat made with saltine crackers and candy! This is a simple cracker candy recipe created using chocolate crackers and a saltine toffee foundation. If you enjoy cracker bars, you’ll enjoy this simple candy recipe!


Ingredients

Scale
  • 1 cup salted butter,
  • 1 cup dark brown sugar
  • 2 sleeves saltine crackers
  • 12 ounce bag semisweet mini chocolate chip morsels
  • ½ cup Reese’s pieces
  • ½ cup other favorite candies, chopped
  • chopped pecans, optional

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Aluminum foil or parchment paper should be used to line a 9×13 baking sheet. If you’re using aluminum foil, spray it with nonstick spray first. It is not necessary to oil the parchment paper.
  3. Place saltine crackers side by side on a cookie pan until the cookie sheet is full. Place aside.
  4. Melt the butter and dark brown sugar in a large saucepan over medium-high heat.
  5. Bring the mixture to a boil for about 3 minutes, stirring constantly to avoid sticking or burning.
  6. After about 3 minutes, evenly pour the caramel toffee over the saltine crackers. Spread the caramel toffee evenly over the crackers using a spatula.
  7. Bake the baking sheet for about 5 minutes, or until the caramel sauce begins to boil.
  8. Remove the cookie sheet from the oven and sprinkle the semisweet chocolate pieces equally on top of the boiling caramel. NOTE: The chocolate will not be entirely melted at this point, which is fine.
  9. Mix in the Reese’s pieces, as well as any extra candies and pecan chips. Spread the candies evenly with a spatula to allow them to melt.
  10. Return the baking sheet to the oven and cook for 5-7 minutes, or until the candies and chocolate have melted.
  11. When the chocolate morsels have melted, remove the cookie sheet from the oven and cool it in the refrigerator for 1-2 hours.
  12. Remove the cookie sheet from the refrigerator once the bark has completely cooled and is cold, and begin breaking the bark into bite-size pieces.
  13. For up to 2 weeks, store the candy bark in the refrigerated or in an airtight jar on the counter.

Notes

To keep the cracker candy from sticking to the aluminum foil, spray it with cooking spray or equally apply butter on it before placing the crackers. Heavy-duty foil works best because it peels away easily. You can alternatively use parchment paper, which eliminates the requirement for greasing.

When cracking the bark, make sure to pull off any tenacious aluminum foil that may have gotten stuck. It enjoys sticking to the bottom of the caramel and crackers.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 12 servings
  • Calories: 381kcal
  • Sugar: 36g
  • Sodium: 45mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 21mg

Keywords: Snacks, dinner, dessert, Candy Saltine Bark, halloween candy cracker, halloween dessert