Halloween chocolate crack is an easy treat to make, as well as super budget-friendly. The cracker candy is made with toffee and chocolate, as well as fun Halloween candies.
Saltine Cracker Toffee
Halloween chocolate crack is one of those recipes that seems like it would be a little tough to make, because candy can be fickle, but this recipe is not.
There’s no candy thermometer involved, just butter and brown sugar in a saucepan, a little bit of boiling, short amount of baking, and topped with chocolate chips and candy.
DISCLAIMER: This post is sponsored by Wilton. As always, the opinions are honest and are all my own.
The sweet chocolate saltine toffee is absolutely delicious, too. I’ve made Christmas crack in the past and people keep coming back for more. The toffee, chocolate, and candy combination are addictive.
If you love candy, give this easy holiday peanut brittle a try. It’s simple to make and the perfect gift for the holidays.
What Ingredients Do I Need To Make The Saltine Cracker Candy?
- Saltine crackers (or the generic brand)
- Light brown sugar
- Semi sweet chocolate chips
- Halloween candy decorations
- Cookie sheet
- Non-stick spray
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How To Make The Cracker Candy
- Spread a piece of tin foil over a cookie sheet and spray with non-stick spray.
- Spread the crackers out on the cookie sheet, filling it up.
- In a medium saucepan, heat the butter and brown sugar until it melts and boils, on medium-high heat.
- Once the mixture boils, gently pour it over the crackers.
- Bake the crackers and toffee mixture for seven minutes on 350-degrees.
- Remove from the oven and sprinkle chocolate chips on top of the toffee mixture.
- Wait about one minute for the chocolate to soften and spread out with a knife.
- Top with Halloween candy.
- Refrigerate for a couple of hours and break into pieces.
I used candy eyes from Wilton, as well as Halloween sprinkles, and their disposable counter covers.
Be sure to check out their Halloween line up, as they have a lot of fun treats, cupcake holders, and so much more. Here’s the link to get over to Wilton’s Halloween page.
First, line a cookie sheet with tin foil and spray with non-stick spray.
I used a jelly roll pan, which is about 10″ x 15,” so any size close to that will work.
Line the crackers on the cookie sheet. I put as many as I have room for on the sheet.
If you’ll notice in the picture above, I used a disposable counter cover from Wilton. The box comes with 10 covers and they are large enough to cover a lot of your counter.
It kept the counter from getting sticky and messy, so clean up was literally a cinch.
Secondly, add the butter and light brown sugar to a saucepan and turn it on medium-high. Bring it to a boil.
You can salted or unsalted butter for the recipe, as either one will work.
Once the mixture boils, take it off of the stove and pour it over the crackers.
You don’t need a thermometer, we’re just getting it to the boiling point. Let it boil for about 30 seconds or so and take it off.
Pour over the crackers.
They might shift a little as you pour, but that’s ok, you can either leave them or shift them back to their position with a fork.
Just be careful as it’s boiling hot!
Place the crackers and toffee in a preheated oven for 7 minutes.
The toffee will bubble up and cook more in the oven.
When you take the crackers out of the oven, sprinkle chocolate chips over the top of the toffee while it’s still hot and allow the chips to sit there for about a minute to soften.
Once the chocolate softens, spread it out. It looks so delicious when it’s melted and spread out over the toffee.
Sprinkle the candy on top of the chocolate and toffee and refrigerate for a couple of hours to harden the toffee and chocolate.
Optional: You can sprinkle chopped pecans on top, if you like them.
Finally, after you’ve refrigerated the Halloween chocolate crack for a couple of hours, break it into smaller pieces and enjoy.
The tinfoil might stick a little, but it will peel right off.
I usually keep it in the refrigerator, because it will soften a bit if you leave it out. But, it is fine on the counter.
Keep the candy in an airtight container.
Halloween Chocolate Crack
Halloween chocolate crack is a fun and easy recipe for the holidays and a sweet chocolate and toffee treat.
The kids will love to help with this project.
More Delicious Holiday Desserts
- Halloween Brownies from Scratch
- Chewy Chocolate Cookie Recipe
- 5-Minute Peppermint Fudge
- White chocolate BOO-Nana ghost pops from Julia’s Simply Southern
Check out the Halloween Chocolate Crack Recipe card below, grab those ingredients, and start creating! This is a great Halloween dessert for kids and parties and I think you’ll really love it.
Then, share your comments below and click here to share a picture of your crack on the Pinterest Pin! If you made any changes or added something different, be sure to share with us so we can try it, too!
- 1 sleeve of Saltine crackers (or generic brand)
- 1 cup light brown sugar
- 1 cup (2 sticks) butter
- 11 ounce bag chocolate chips
- Halloween candy decorations
- Preheat oven to 350-degrees.
- Line a cookie sheet with tin foil and spray with non-stick spray.
- Cover the cookie sheet with crackers.
- In a medium-sized saucepan, add the butter and brown sugar and bring to a boil over medium-high heat.
- Gently pour over the crackers.
- Bake the crackers and toffee mixture for seven minutes in the preheated oven. The toffee will begin to boil and bubble again.
- Remove from the oven and sprinkle the bag of chocolate chips over the hot toffee.
- Let the chips sit for about a minute to soften (add back to the oven for one minute if the chips don't soften enough to spread).
- Spread the chocolate out.
- Sprinkle with candy.
- Refrigerate for two hours. After two hours break the candy into pieces and serve.
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Nutrition Information:Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 89Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 5mgCarbohydrates: 15gFiber: 1gSugar: 14gProtein: 1g
Nutrition is approximate.