Christmas Cracker Candy Food

BEST CHRISTMAS CRACK RECIPE

Steps:

• Preheat oven to 400 degrees. Line a 10x15 inch baking sheet with aluminum foil and spray with cooking spray.
• Place your saltine crackers in even rows and set aside.
• In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
• Pour. over the. saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
• Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve

CRACKER CANDY

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes.
• Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown.
• Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.

EASY CRACKER CANDY

Steps:

• Preheat oven to 400°F.
• Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray).
• Combine the butter and brown sugar in saucepan.
• Bring to a boil, stirring constantly.
• Cook for 3 minutes.
• Pour the mixture over the crackers.
• Bake 5 minutes.
• Sprinkle the chocolate chips over the baked crackers.
• Let stand 5 minutes then spread the melted chocolate over the top.
• Sprinkle with nuts if desired.
• Chill in the refrigerator until set.
• Invert onto a flat surface; remove the foil and break into pieces.
• Store, covered in an airtight container in refrigerator.
• Note: You can skip the chocolate chips- it's still delicious.

CRACKER CANDY RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C) degrees.
• Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling - then boil for 3 minutes (set timer).
• Pour over crackers, spread evenly working quickly.
• Put sheet into oven - bake for 5 minutes.
• Remove - pour chocolate chips over top - place a sheet of foil over and let melt for 3 minutes.
• Spread melted chocolate over the top evenly. Add nuts to top - replace foil and refrigerate until set. (Can be frozen.)
• Break up into pieces.
• Nutrition Calories: 2589 Fat: 229 grams Carbs: 142 grams Fiber: 0 grams Sugars: 137 grams Protein: 2 grams
• Enjoy!

CHRISTMAS CRACKER CANDY

Steps:

• Chill the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool over night.

CRACKER CANDY

Steps:

• Preheat oven to 400 degrees.
• Line a half sheet baking sheet (18" x 13") with aluminum foil and spray with cooking spray.
• Line baking sheet with soda crackers, salt side up with edges touching. Set aside.
• Over medium heat, while constantly stirring, bring butter and sugar to a gentle, yet constant, boil. Don't turn the heat too high or the mixture might separate. I like to use a whisk for stirring.
• Once the caramel mixture comes to a gentle, yet boil that doesn't stop when stirred, remove the whisk or spoon. Boil for exactly 3 minutes without stirring. The heat needs to as low as possible and still hot enough for the caramel mixture to boil. If you turn the heat too high it might burn.
• Remove caramel from heat and drizzle over crackers in prepared pan. Spread with the back of the spoon to cover crackers as much as possible. Don't worry if there are spots without any caramel covering them. It will work itself out in the oven.
• Bake for 5 minutes.
• After removing from the oven, sprinkle with chocolate chips. Let them sit for about 5 minutes. The heat from the candy will melt the chocolate chips as they sit.
• Spread chocolate chips with the back of a spoon. If desired sprinkle with chopped nuts.
• Cool completely. Break or cut into pieces.

SALTINE CRACKER CANDY WITH TOASTED PECANS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers., Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

CHRISTMAS CRACKER CANDY RECIPE

Steps:

• Gather the ingredients and preheat the oven to 350 F.
• Line a rimmed 9x13-inch sheet pan with foil, making sure it also covers the sides of the pan, then lay a sheet of parchment paper over the foil.
• Arrange the crackers in the pan single layer, using any broken bits to fill in the gaps. You want to make sure the pan is completely covered.
• Combine the butter, sugar, and salt (if using) in a deep pot over medium heat. Cook until butter is melted, sugar dissolved, and it comes to a boil.
• Let boil, stirring constantly, until the mixture thickens, takes on a melted caramel consistency, and pulls away from the edges of the pot, 3 to 4 minutes.
• Pour the toffee over the crackers (be careful-it's VERY hot). Using an offset spatula, spread into an even layer to the edges of the pan. Bake 8 to 10 minutes, until bubbly and deep golden.
• Remove tray from the oven. Sprinkle chocolate chips over the toffee. Let sit for 1 to 2 minutes until they begin to melt. Using a clean offset spatula, spread the chips into a thin layer of melted chocolate over the toffee.
• Scatter sprinkles on top, if using (or try one of the fun variations below). Let sit at room temperature until chocolate is hardened, at least 2 hours, and preferably overnight. You can stick in the fridge after 30 minutes if you're in a rush.
• Break into pieces, and store in an airtight tin, in a cool spot, for up to 2 weeks.

CHRISTMAS CRACK RECIPE

Steps:

• Preheat your oven to 400ºF (204ºC) and line your pan with a silicone mat or parchment paper coated with pan spray or cake goop. I used cake goop around the edges of my pan and silicone mat.
• Line the bottom of your pan with crackers in an even layer and set it aside.