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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 9 votes

Halloween Cracker Candy

The ultimate Halloween and fall season treat made with your favorite candy! This is an easy cracker candy recipe that has a saltine toffee base. Made with reese's pieces and chocolate morsels, you'll enjoy all your fall favorite tastes in every bite! 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 381kcal
Author: Amanda Mason

Ingredients

Instructions

  • Preheat oven to 400°F.
  • Line a 9x13 cookie sheet with aluminum foil.
  • Place saltine crackers side-by-side until the cookie sheet is filled. Set aside.
  • In a large saucepan, melt the stick of butter, margarine, and dark brown sugar on medium high heat.
  • Bring the caramel sauce to a rolling boil for about 3 minutes while stirring to ensure no sticking or burning.
  • After the caramel sauce has boiled for about 3 minutes, evenly pour it onto the saltine crackers. Take a spatula and spread the sauce 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 sauce.
  • Add in the reese's pieces, sprinkles, and pecan chips. Take your spatula and spread evenly so the candies start to melt.
  • Put the cookie sheet back into the oven and let cook, just long enough for the chocolate to melt, about 3-5 minutes.
  • Once the semisweet chocolates 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 6-7 days.

Notes

  • 1 stick of unsalted butter equals ½ cup
  • 1 stick of margarine (such as Parkay) equals ½ cup
  • 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.
  • I use both butter and margarine in this recipe. Butter provides a rich flavor while the margarine helps the caramel sauce spread out while baking.
  • If you want to a pumpkin spice flavor, use these Nestle Pumpkin Spice Toll House Morsels. And these M&M's Candy Corn White Chocolate Candies are also pretty fabulous!
  • If you want to cute some of the sweetness, you can use a dark chocolate morsel like these Nestle Dark Chocolate Morsels. Adding in pretzels sticks help cut the sweet, as well.
  • To avoid the cracker candy sticking to the aluminum foil, use a cooking spray or evenly spread butter onto the aluminum foil before placing the crackers.
  • 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.
  • If you have a flexipan, use it when making this bark. It will make your life SO much easier! You can also use parchment paper.
  • My sister introduced this bark to me several years ago and she called it "Krack Kandy" because it's seriously very hard to put down. It's kind of addictive. So if you've heard of "Krack Kandy" or "Crack Candy" - this is the recipe.

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