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White plate containing Halloween Bark Candy topped with reese's pieces, pecans and melted chocolate.
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5 from 10 votes

Halloween Cracker Candy

The ultimate Halloween and fall season sweet treat that is made with saltine crackers and candy! This is an easy cracker candy recipe that is made with crackers with chocolate and has a saltine toffee base. If you like cracker bars, you'll love this easy candy recipe!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 381kcal
Author: Amanda Mason


  • 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


  • 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. There is no need to grease the parchment paper.
  • Place saltine crackers side-by-side until the cookie sheet is filled. Set aside.
  • In a large saucepan, melt the butter and 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 caramel 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.
  • Place the cookie sheet into the oven for about 5 minutes, or until the caramel sauce starts to boil.
  • Remove the cookie sheet from the oven and evenly distribute the semisweet chocolate morsels onto the boiling caramel. NOTE: The chocolate won't be completely melted at this point and that's ok.
  • Add in the reese's pieces, any other candies, and pecan chips. Take a spatula and spread evenly so the candies can start to melt.
  • Put the cookie 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 cookie sheet from the oven and place in the refrigerator for 1-2 hours to chill.
  • Once the bark has completely cooled and is cold, remove the cookie sheet from the refrigerator and start to break the bark into bite size pieces.
  • Store the candy bark in the refrigerator or in an airtight container on the counter for up to 2 weeks.



  • If you want to make a gluten free cracker candy, you can use a gluten free saltine cracker like Schar Naturally Gluten-Free Table Crackers. It's also easy to make a vegan version of this recipe is you use vegan butter and vegan chocolate.
  • To cut some of the sweetness, try using a dark chocolate morsel like these Nestle Dark Chocolate Morsels. Adding in pretzel sticks can also help cut the sweetness, as well.
  • 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 bark, make sure you tear off any stubborn aluminum foil that may stick. It likes to stick to the bottom of the caramel and crackers.


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