Chocolate Saltine Toffee

I’ve heard this toffee called Christmas Crack.

I think that name is most fitting but others have more P.C. names for it and some variations on the recipe.

Debbie made Matzoh Caramel Buttercrunch, which inspired Chocolate-Covered Caramelized Matzoh Crunch, which inspired Chocolate Caramel Crackers.

They all used matzoh whereas I used saltines.

Paula Deen also uses saltines and she calls it Pine Bark

Really Paula, with all that butter, sugar, and chocolate, and the best name you could come up with is Pine Bark?

I call it easy and amazing.

Recipe looks a little long but I am just being extra thorough explaining the steps.  It’s very easy: Boil sugar and butter, pour over saltines, bake, add chocolate chips. Done.  But I want to make sure no one messes up their crack so am being very detailed.

I recommend making this for a holiday party or as a Homemade Holiday Food Gift for folks on your to-buy-for (or to-make-for) list.

You may not necessarily want it all around your house.  Because it’s really, really addictive.  As the name would imply.

There is also no saltine cracker taste.  The crackers make for the perfect toffee base that holds all the gooey, caramely, wonderfulness together.

But you definitely don’t bite into the toffee and say oh, this tastes like saltines.

When I gave it to Scott and asked him what he thought was in it he said, “chocolate?”   Yes, good call, Einstein.  But he had no clue there was toffee in it.

This is an iPhone picture taken in a very hot Aruba kitchen at about 11:17pm the other night as the chocolate chips were poured over the almost finished crack saltine toffee.

Between the 86F degree evening, no A/C in the kitchen, the stovetop that I had on to boil the butter and sugar, and then the 350F oven that was on, I’m pretty sure you could have fried an egg on my forehead I was so hot.

Same thing when I was trying to take the pictures the next day.  It was literally melting before my eyes.

The brown sugar + butter base and the chocolate top?  Not exactly Caribbean heatproof.  Best to keep this stuff chilled or at normal (wintertime in the U.S.) room temperatures

But this stuff was well worth every hot, melty moment.

Chocolate Saltine Toffee (aka Christmas Crack) - This stuff lives up to it's name and is extremely addictive! Salty, sweet, crunchy, chewy and a holiday favorite everyone loves! Easy recipe at

Print Print Recipe

Chocolate Saltine Toffee (aka Christmas Crack)

They don't call this stuff 'Christmas Crack' for nothing. It's easy to make, extremely addictive, and combines a salty, sweet, crunchy, and chewy into a holiday favorite.

Yield: one 9x13 pan

Prep Time: 15 minutes

Cook Time: 5 to 7 minutes

Total Time: about 1 hour, for cooling


30 to 40 saltine crackers (I used about 32 crackers)
1 cup unsalted butter (2 sticks)
1 cup brown sugar, packed (I used half light and half dark because that's what I had)
1/2 teaspoon vanilla extract
1 1/2 to 2 cups semi-sweet chocolate chips (I used one 12-ounce bag of TJ's semi sweet morsels, also see optional note below)


  1. Preheat oven to 350F.  Line a 9 x 13 pan or similar with aluminum foil and spray it very well with cooking spray. Do not try to make this without using foil; you will hate yourself.
  2. Place saltine crackers in a single layer on the bottom of the pan. Some recipes suggest using a jelly roll pan which may allow for a slightly bigger batch, i.e. 40 crackers, but it's a bit too shallow for my comfort zone and didn't want any bubble-overs.
  3. In a saucepan on the stovetop, combine butter and sugar and bring to a boil while stirring constantly.  Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened some.  Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching.  Stir mixture frequently while it simmers to avoid bubbling over or scorching. The taste of burnt butter and sugar is awful so don't burn it.
  4. After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.
  5. Pour mixture over the prepared pan with the saltine crackers.
  6. Bake in for 5- 7 minutes, or until toffee/liquid becomes bubbly.
  7. After removing the pan from the oven, let it rest for 3 to 5 minutes.
  8. Sprinkle on the chocolate chips and wait for 3 to 5 minutes, letting them soften and melt a bit, and then spread and smooth them into an even layer with a spatula. Optional:  After smoothing the chocolate, add nuts, seeds, graham cracker crumbs, toffee bits, dried fruit, candy bits, or swirl in some peanut butter or other nut butter. Or use other types of chips, such as butterscotch, white, peanut butter, etc. either in addition to or in a half-and-half  combination with the dark chocolate chips for your top layer.
  9. Let cool very well and if desired for expediting purposes, refrigerate or freeze until hardened.  Break into pieces the size of your choice. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 4 months. To keep gluten free, use GF crackers or make your own GF saltine crackers. To keep vegan, use margarine/Earth Balance and use a vegan cracker


Have you ever tried Christmas Crack, Chocolate Saltine Toffee, or something similar?

What’s the most addictive holiday treat you make or like to eat at someone else’s house?

I am going to say the White Chocolate Peanut Butter Vanilla Puppy Chow ranks right up there for me.

Or else the original dark chocolate puppy chow, too.

Edited to add: The Chocolate Saltine Toffee was featured on FoodGawker where the editors of Martha Stewart and Martha’s Circle noticed it and featured it on Martha Stewart’s site.

See this post for more info.

The news and feature made for one of my happiest and proudest blogging moments.  To say I was shocked, but incredibly honored, is an understatement.


265 Responses to “Chocolate Saltine Toffee”

  1. K — February 9, 2012 at 2:20 am (#

    I remember making this with my grandmother…
    By the way, if you replace half of the butter/margarine with peanut butter it tastes even better–like a butterfinger bar.

  2. Sally @ sallys baking addiction — March 14, 2012 at 6:11 pm (#

    Averie, i’m totally making this for a work party in a few weeks. people won’t know what hit ’em!!! :)

  3. Carolyn — November 11, 2012 at 11:16 am (#

    We’ve been making this for years! My mom got the recipe from a co-worker who got it from her grandmother, who said it was a Depression era thing. We call it Pioneer Toffee. Doesn’t matter what you call it, it’s still sooo very good!

  4. Charlotte — November 25, 2012 at 7:50 pm (#

    Averie this recipe sounds absolutely wonderful!! I have a party on Friday and will try this out!
    I always try to watch my sugar intake…but watch is what I will have to do with this!! Plus it’s the wrong time of year to worry about the weight. Have a great holiday and thanks for sharing!

    • Averie @ Averie Cooks — November 26, 2012 at 9:21 am (#

      Please LMK if you end up trying it! The recipe itself has been done and redone umpteen zillion ways over the years and people seem to love it and all the versions on the theme. Love your “watch” sentiments and mentality – so true this time of year :)

  5. Autumn — November 30, 2012 at 1:15 pm (#

    I made this today! I have been good for the past two weeks, and I was craving chocolate, pecans, and toffee like a mad woman. I was absolutely impressed with the way it turned out. Your instructions and describing the state changes of the toffee were excellent. I placed the pan with the chocolate chips on top in the oven again to melt all the way. I tried sprinkling turbinado sugar on top of the chocolate and pecans and turned the broiler on to get caramelized sugar pecans, but I didn’t wait for the sugar to burn a bit because I remembered that chocolate will not set properly if it burns. I stuck the pan in the freezer for 15 mins, and it is just awesome now that it’ set. Perfectly sweet-and-salty with a cup of black coffee. I will burn off the sugary snack tonight at Winterguard rehearsal. And maybe share some with friends.

    • Averie @ Averie Cooks — November 30, 2012 at 2:01 pm (#

      I am so happy that you loved this and found the directions clear and had success with the recipe. Thanks for the feedback and LMK it was such a hit!

  6. Autumn — November 30, 2012 at 1:17 pm (#

    I just remembered. I used the Land O Lakes olive oil and sea salt butter half sticks and that gave this treat just the right amount of salty, buttery flavor without as much fat.

  7. Browneyedgirl2181 — December 3, 2012 at 4:43 pm (#

    My mom used to make this when my sis & I were kids. We loved it! She had a stroke 6 years ago & when I asked her about it she didn’t remember. Finding this was wonderful because we all loved it. My mom & I will be making it together, I hope it triggers some memories. If not we will enjoy it & make new memories. Thank you for this recipe.

    • Averie @ Averie Cooks — December 3, 2012 at 4:46 pm (#

      Well I am happy you found it and if you make it, LMK! Thank for finding me!

  8. katie — December 12, 2012 at 5:40 pm (#

    I made these last night…it was sandy like texture instead of solid.. HELP…someone please help me and tell me what did I do wrong? The toffee was like sandy crystal sugar.. Did I not melt enough or melt too much?

  9. Danyell — December 14, 2012 at 3:59 pm (#

    I just made these for the first time. They were a hit and miss with me. All my fault though. I used chocolate chips and white chocolate chips, my plan was to marble them. WRONG!!!! The white chocolate chips did not melt. I would not recommend using them. Other than that, they were great! Thanks for sharing.

    • Averie @ Averie Cooks — December 14, 2012 at 4:53 pm (#

      You’re right – not an easy recipe for white chocolate chips. They’re hard to work with in general and in this application, probably fairly tricky to get then to melt if you melted them together. It’s possible to melt them separately, pour them over the crackers, and go from there but to try to melt them with the semi-sweet, probably a bit of a headache. But glad you liked it and were happy! Thanks for LMK you tried the recipe!

  10. Ilene — December 15, 2012 at 5:14 am (#

    I make them with graham crackers and they’re always a hit. I have to try the saltine method because I like the sweet and salty combo.

  11. Becki — December 16, 2012 at 12:44 pm (#

    I just made this and it turned out delicious! I am going to have to give some of this away, otherwise I’m about 46 seconds away from diabetes!

    • Averie @ Averie Cooks — December 16, 2012 at 12:51 pm (#

      Thanks for the field report – love hearing when people make my recipes & so glad it turned out so well that diabetes is looming :) It’s so good, right! It gets the Xmas Crack name for a reason..LOL

  12. femma — December 16, 2012 at 5:40 pm (#

    I’m going to try this, thank you. Loved reading your editorialized recipe and congrats on the shout out in Martha Stewart!

  13. Valerie — December 17, 2012 at 10:28 am (#

    I just tried making these and, even though they taste exactly like crack should taste like, they’re gooey on the bottom instead of crisp. Any ideas on what I did wrong? Thanks!

    • Averie @ Averie Cooks — December 17, 2012 at 10:35 am (#

      It’s hard to say…maybe your caramel sauce was a bit thinner/runnier/more quantity than mine with, thus flooding the bottom more than mine. Maybe they should have been baked longer? Without photos or more info, hard to tell. I would say either increase baking time or reduce sauce, slightly, next time based on what you told me. Hard to tell from afar though! Thanks for trying the recipe and glad you enjoyed the taste!

    • Valerie — December 18, 2012 at 4:58 pm (#

      I’ll try reducing the amounts by 1/4 cup next time. Thanks for the help!

    • Averie @ Averie Cooks — December 18, 2012 at 5:16 pm (#

      Ok sounds good – if you remake them, LMK how it goes the next time!

    • emily — December 23, 2012 at 6:25 pm (#

      Mine did this too. I think I should have boiled/baked for longer. I was so afraid to scorch it that maybe I didn’t get it going enough.

    • Averie @ Averie Cooks — December 23, 2012 at 6:28 pm (#

      Yes it’s likely undercooked by just a tiny bit..a bit longer should do the trick next time!

  14. Dana — December 18, 2012 at 6:29 pm (#

    Made a vegan version of these to give to family and friends, to say they were a HUGE HIT, is an understatement. These are beyond delicious! Thank you so much!

    • Averie @ Averie Cooks — December 18, 2012 at 7:23 pm (#

      Dana – thanks for the field report & so happy they were a HUGE hit! I love comments like this & thanks for taking the time to LMK! It gets the name Xmas Crack for a reason as I’m sure you know now!

  15. Nikki — December 19, 2012 at 8:51 am (#

    I’m makin’ these puppies today!! Will let you know how they turn out!

  16. Mariann — December 19, 2012 at 7:42 pm (#

    What is the best thing to top these with? Any specific candy bar peices that go well with them? Or nuts?

    • Averie @ Averie Cooks — December 19, 2012 at 8:28 pm (#

      Honestly, it’s ridiculously decadent on it’s own. I am a huge fan of toppings, dips, sauces, frostings – the more the merrier – except this. This truly needs nothing! You could add anything from toffee bits to nuts but I promise, it’s really not needed!

    • Susan Richards — December 19, 2013 at 11:31 am (#

      I use Skor toffee bits,nuts and Andes peppermint crunch baking chips (can usually find at Christmas)on top. Kids loved them. Have also used mini M&Ms with the nuts and toffee bits.

    • Averie Sunshine — December 19, 2013 at 7:20 pm (#

      I love the sounds of this! The Skor bar factor, mmmm, so good! And mini MMs and the mint Andes. All GREAT ideas!

  17. Nikki — December 20, 2012 at 7:14 pm (#

    Made these earlier today – SO EASY and turned out great!!

  18. Nikki — December 20, 2012 at 7:16 pm (#

    PS. I saw this recipe, or versions of, on many blogs… but your pictures always look the best, descriptions are so thorough, so I know exactly what I should be expecting, and recipes are clear and easy to follow!!

    • Averie @ Averie Cooks — December 20, 2012 at 8:15 pm (#

      THANK YOU! I try really hard to write my recipes in such a way that there are as little shades of gray as possible and if necessary/helpful, include step-by-step pics. I appreciate the feedback on why you chose my version and blog :)

      And I am so glad you had success with the recipe & loved the toffee!

  19. Kari — December 22, 2012 at 9:10 pm (#

    Could I use Splenda brown sugar and sugar free chocolate ??? Im making big batches for gifts for family and friends but have a few people who are on low sugar diets.

    • Averie @ Averie Cooks — December 22, 2012 at 9:24 pm (#

      I really don’t know because the caramelization from the sugar is key for this recipe and I don’t know if brown sugar splenda will caramelize properly. Sugar free chocolate I’m sure will be fine. You can trial the splenda and see if it works or not…but honestly, there is no delicate way to put this – this is a rich, indulgent, special treat and if at all possible, make it as I instruct in the recipe with the ingredients I list. Just tell those individuals to eat a little less :)

  20. Lori — December 24, 2012 at 5:50 pm (#

    I made these 2 times in the last week and both times, the toffee was grainy and smooshy even after I left them in the fridge. I’m not sure what I’m doing wrong. I thought the first time I made it, I didn’t simmer and stir enough and I didn’t bake in the oven long enough (3 min and 5 min, respectively) so I did them longer (5 min simmer+ stir, 7 min bake) but it still turned out grainy. :( Do you have any suggestions?

    • Averie @ Averie Cooks — December 24, 2012 at 6:50 pm (#

      I would venture to say you have undissovled sugar. If you have undissolved sugar, even 1 crystal, it can start a chain reaction and basically the whole thing will begin to crystallize. I would say to be very meticulous about scraping the sides of your saucepan or pan you’re using to cook with on your stovetop. Scrape it down with a spatula, make sure everything has been properly added to the body of the liquid, so it’s all cooking and there are no stray bits. That’s really the only thing I can think of – you are making candy here. Candy *can be* a very fussy process. Do some googling about crystallization, caramel-making, and lots of recipes will pop up and maybe you can self-correct your own issues from there. It’s so hard for me from afar to diagnose the problem! Good luck!

  21. gs — January 3, 2013 at 3:20 pm (#

    i make a similar ‘toffee candy’. it’s made with condensed milk, no vanilla.
    i’d be willing to omit the extra calories & try your recipe…sounds good too!

  22. Sue — January 10, 2013 at 1:44 am (#

    I made the chocolate Saltine toffee for my basket guild meeting this pass week end and everyone said it was sooo very good. The whole plate was eaten.

  23. Julaynemaher — January 14, 2013 at 5:32 pm (#

    I am a chocoholic…love, love, love sweets but this was way too sweet for me and my family.

  24. Harriett — January 24, 2013 at 12:55 pm (#

    started making these and was half way through when I ran out of cooking spray. Can I use anything else. Like coconut oil or anything like that

  25. Holly — May 14, 2013 at 5:49 pm (#

    I made this tonight and also experienced a grainy mess. I followed the directions exactly and went with the longer amounts of time listed…mit sure what the problem was but I was very disappointed.

  26. Kaela — July 8, 2013 at 2:41 pm (#

    A friend got me hooked on this in high school- we call it “cracker candy”. Haven’t made it in a while but I am tempted now…

  27. Pam Rudzki — September 1, 2013 at 8:23 am (#

    I make a version of this, but I use Hershey’s Milk Chocolate bars on top. It is so
    addictive! I can see why you would call it ‘crack’. That’s my new name for this candy!!

    • Averie Sunshine — September 1, 2013 at 12:44 pm (#

      Glad you know it and make it. Yes, crack-like! :)

  28. monica — September 1, 2013 at 12:16 pm (#

    Going to make this tonight…but was wondering how the bottom of the crackers get covered in chocolate… you have to flip them over or anything??

    • Averie Sunshine — September 1, 2013 at 12:47 pm (#

      What you’re seeing in the photos is possibly a layer of toffee/caramel that’s dark on the bottom rather than chocolate. They’re not really covered in choc on the undersides.

      From stacking them on top of each other for the photos, I’m sure some chocolate rubbed off from the top of one to the bottom of the other, but they’re only coated on one side.

      Plus, there is a melting/seepage factor going on – this is a messy dessert! And I also made it in the 90F Caribbean heat. No need to flip. Just make as written. You’ll love it!

  29. Jennifer — November 14, 2013 at 11:58 am (#

    My mom used to make this – not around Christmas though. And my goodness, it is crack, just like you said. I need to make this for myself soon.

  30. Kathryn — November 14, 2013 at 2:56 pm (#

    We’ve been making these for 20 years, but with graham crackers. I’ll have to try the saltines and see what the family thinks!

    • Averie Sunshine — November 14, 2013 at 7:38 pm (#

      Oh wow with graham crackers, huh! I have heard of with matzoh crackers but never with graham. I may have to try that! I think you’ll love it with the saltines. Gives that salty/sweet quality that’s even more addictive!

  31. Melissa — November 16, 2013 at 1:05 pm (#

    Yum! making this for a neighborhood party tonight. saved the link on pinterest and using it today. thanks for sharing!

    • Averie Sunshine — November 16, 2013 at 1:11 pm (#

      I wish I was at your party! :) LMK how it goes!

  32. Erin — November 22, 2013 at 6:13 pm (#

    I want to make a bunch of this and give it away during the holidays. I was wondering if you can freeze it and if it gets soggy once it thaws? It would be rather embarrassing to ship soggy candy to relatives!

    • Averie Sunshine — November 22, 2013 at 9:24 pm (#

      I honestly don’t even think you need to freeze it unless you live in a very warm climate, i.e. I was vacationing in Aruba when I made this and my kitchen was literally 90F so I stored it in the freezer (as I do almost everything there b/c it melts at room temp) but if you’re just shipping within the US at this time of year, I honestly wouldn’t even bother freezing it unless you’re shipping to South Fla. I mean you can freeze it, and no, I found no issues with sogginess but you may want to run a trial batch now!

  33. Kelly M — November 27, 2013 at 12:56 pm (#

    I made these this morning and omg…thank you for the recipe! Very easy and so good!

    • Averie Sunshine — November 27, 2013 at 1:01 pm (#

      Glad you are loving it! I know, so good, right! :)

    • Kelly M — November 27, 2013 at 6:45 pm (#

      The only problem is that I should have made another batch. I made one and split it into two containers. One to take to my future in laws for lunch tomorrow, and one to serve at home for Thanksgiving dinner tomorrow night. So far, my fiance has eaten almost an entire container! Looks like I’ll be making more tomorrow morning…

  34. judy — December 5, 2013 at 6:18 am (#

    I’m thinking about trying it substituting RiceChex for the saltines–kind of like a nestle crunch bar–just a thought because I bought 6 boxes awhile back on a tremendous sale

    • Averie Sunshine — December 5, 2013 at 12:07 pm (#

      LMK if it works. I worry a bit that the Rice Chex will get very soggy and not hold up well to the boiling hot sugary liquid since Chex are much more ‘delicate’ than a Saltine. LMK how it goes!

  35. barb — December 12, 2013 at 10:32 am (#

    can I use Townhouse crackers instead of saltines??

  36. barb — December 12, 2013 at 10:56 am (#

    Can I use Townhouse crackers instead of saltines???

    • Averie Sunshine — December 12, 2013 at 11:41 am (#

      I haven’t tried them but I’m sure they’ll be fine. A little messier since you won’t be able to line them up flush in the pan since they’re round and not square but overall, fine I’m sure. LMK how they work.

  37. Semon — December 14, 2013 at 7:46 am (#

    I made these yesterday and the caramel is still runny. Do you have any suggestions on what I did wrong????

    • Averie Sunshine — December 14, 2013 at 9:22 am (#

      Yes you probably didn’t boil it long enough or let it reach a high enough temperature so it’s in the gooey/runny stage, rather than setting up – and/or you may not have baked long enough.

  38. Betsy — December 15, 2013 at 7:39 pm (#

    I cooked 3 batches last weekend and mailed off to my nephew who is currently stationed at Camp Leatherneck in Afghanistan. He just emailed me today saying he received them today and shared with his unit…they are now all gone!! So thank you for this recipe! :)

    • Averie Sunshine — December 15, 2013 at 7:45 pm (#

      What an awesome comment to receive and what an amazing thing you did, sending these all the way to Afghanistan! I love it that they were shared with the unit – 3 batches I bet disappeared in no time! Have a wonderful holiday season and thanks for sharing this great story. Stories like this are awesome to hear! :)

  39. Carol — December 17, 2013 at 4:43 am (#

    Can you use parchment paper instead of foil

  40. Averie Sunshine — December 17, 2013 at 6:09 am (#

    I’ve only ever made them with foil. Parchment doesn’t make a nice, tight seal in the corners of pans which is why I don’t prefer it.

  41. Daniela Walsh — December 18, 2013 at 10:43 pm (#

    Hi! A friend sent me your site for this recipe. Love this soooo much! I used it to make a peppermint version, which I blogged about here:
    {and linked to you, of course!}

    Merry Christmas!

    Put A Bird On It

    • Averie Sunshine — December 18, 2013 at 10:47 pm (#

      And I spy some PB chips, too! One of my faves :)

      Glad you like the recipe!

  42. BitsyBet — December 21, 2013 at 9:46 am (#

    Thank you for the picture tutorial. I like to see how the ingredients come together. My neighbor gave me some Christmas crack as a gift. Let me tell you, it is delicious. Can’t wait to make some myself. Merry Christmas!

    • Averie Sunshine — December 21, 2013 at 10:50 am (#

      Glad they’re helpful and now you can make your own :)

  43. Edward K — March 28, 2014 at 9:37 am (#

    You don’t mention if you need to grease the pan or use a non-stick pan…doesn’t it stick to the pan?

    • Averie Sunshine — March 28, 2014 at 9:38 am (#

      There’s enough butter in it that I’ve never had any issues but grease it if you wish.

  44. Edward K — March 28, 2014 at 9:39 am (#

    oops, just resaw the aluminum foil…sorry I missed that.

  45. Jessica @ Sprinkle Some Sugar — March 30, 2014 at 11:12 am (#

    Omg, this looks so good! I may need to make this over the holidays. I know my boyfriend’s family would love it!

  46. kay — May 2, 2014 at 10:18 am (#

    can i make this with raw/turbinado sugar? will it still caramelize properly?

    • Averie Sunshine — May 2, 2014 at 1:17 pm (#

      With candy-making and sugar boiling in general, it’s not really the time to experiment (unless you’re up for it!) because I don’t know if it will work or not and if it will set up, or not.

  47. Joyce — October 30, 2014 at 7:05 pm (#

    Should the toffee be crisp/crunchy or should it melt into the cracker? I’ve made this recipe a few times and haven’t figured out the right consistency. I seem to undercook or overcook each time :(

    • Averie Sunshine — October 30, 2014 at 7:45 pm (#

      It’s sort of like a crispy/crunchy/chewy all in one. The cracker/coating-toffee is sort of a chewy and then there’s the chocolate, and when that firms up, it has a nice ‘snap’ so I don’t know exactly how to answer your question…there’s all kinds of textures in one!

    • Joyce — November 1, 2014 at 1:14 pm (#

      Thanks for the feedback! The cracker definitely gives it a nice crunch, but the sugar mixture has always been hit or miss for me.

  48. Rusty O — November 13, 2014 at 11:54 am (#

    I used ritz instead of saltines this time, came out better than regular saltines!

  49. Montara — November 15, 2014 at 9:47 am (#

    I learned this in high school home ec, and we called it “Cracker Candy.” I have made it at least once a year for the past 35 years. I have never used aluminum foil. Yes, you have to soak the pan in hot water for cleaning, but it’s not a big deal. Any cookie sheet/jelly roll pan with full edges works fine. It doesn’t boil over. For the people that ended with a gooey mass, they may have used vegetable oil spread instead of butter. It is absolutely essential to use real butter in this recipe. I always boiled the brown sugar/butter for 3 min. and baked it for 5 min, although in a slightly hotter oven. I never tried adding vanilla, but may do that next time. To this day, it is the easiest and most popular treat I make.

    • Averie Sunshine — November 15, 2014 at 12:58 pm (#

      Glad to hear you’ve been making this for 35 years and that it’s the most popular treat you make! An oldie but a goodie!

  50. Tex — November 18, 2014 at 12:47 pm (#

    You said you used about 32 saltine crackers in a 9×13 dish.
    I could only fit 26 crackers in my 9×13 glass dish…
    Did you use smaller crackers?
    I just hope this isn’t too sweet with less crackers??

    • Averie Sunshine — November 18, 2014 at 1:26 pm (#

      All pans vary in size and so do crackers. I wouldn’t worry about it at all. I’m sure it will be just fine.

Leave a Comment