Halloween Crack Candy
This is the ultimate Halloween and fall season sweet treat that is made with saltine crackers, toffee, chocolate, and candy! An easy crack candy recipe that is perfect for the fall season!
Servings: 12 people
Calories: 381kcal
Ingredients
- 1 cup salted butter,
- 1 cup dark brown sugar
- 2 sleeves saltine crackers, salted
- 12 ounce bag semisweet mini chocolate chip morsels
- ½ cup Reese's pieces
- ½ cup other favorite candies, chopped
- ¼ chopped pecans, optional
Instructions
- Preheat the oven to 400°F.
- Line a 9x13 cookie sheet with aluminum foil or parchment paper. Expert Tip: If using aluminum foil, spray with a non-stick spray.
- Place 2 sleeves of saltine crackers side-by-side until the baking sheet is filled. Set aside.
- In a large saucepan, melt 1 cup of butter and 1 cup of dark brown sugar on medium-high heat.
- Bring the mixture to a rolling boil for about 3 minutes while stirring to ensure no sticking or burning.
- After the toffee has boiled for about 3 minutes, evenly pour it onto the saltine crackers. Take a spatula and spread the caramel toffee evenly onto the crackers. Do this quickly because the toffee will start to harden.
- Place the cookie sheet into the oven for about 5 minutes, or until the toffee starts to boil.
- Remove the baking sheet from the oven and evenly distribute 12 ounces of semisweet chocolate morsels onto the boiling caramel. NOTE: The chocolate won't be completely melted at this point and that's ok.
- Add in ½ cup Reese's pieces, any other candies, and pecan chips. Take a spatula and spread evenly so the candies can start to melt.
- Put the baking sheet back into the oven and let cook, just long enough for the candies and chocolate to melt, about 5-7 minutes.
- Once the chocolate morsels have melted, remove the baking sheet from the oven and place in the refrigerator for 2 hours to chill.
- Once it has completely cooled and is cold, remove the baking sheet from the refrigerator and start to break the crack candy into bite size pieces.
- Store in the refrigerator or in an airtight container on the counter for up to 2 weeks.
Video
Notes
- To ensure the chocolate melts completely, chop the chocolate so it's smaller in size. You can also place chocolate chips in a food processor to make them smaller and more sliver like.
- Don't cool crack candy in the freezer. It will freeze too quickly and that could cause ingredient separation. The refrigerator is the best place to let it cool.
- To avoid the cracker candy from sticking to the aluminum foil, use a cooking spray or evenly spread butter onto the aluminum foil before placing the crackers. Heavy-duty foil works best because it’s easy to peel away. You can also use parchment paper and there is no greasing needed if you go this route.
- When you're breaking the candy, make sure you tear off any stubborn aluminum foil that may stick. It likes to stick to the bottom of the caramel and crackers if it is not well coated with cooking spray.
- For best results, store this crack candy in an airtight container and keep it in the refrigerator. It can be stored at room temperature on the counter, but I prefer it cold and crunchy. It will last for up to 2 weeks, regardless if you store it in the refrigerator or on the counter.
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Nutrition
Calories: 381kcal | Carbohydrates: 42g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 21mg | Sodium: 45mg | Potassium: 241mg | Fiber: 2g | Sugar: 36g | Vitamin A: 250IU | Calcium: 46mg | Iron: 2mg