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Halloween Saltine Crack Candy

Course Dessert
Prep Time 5 minutes
Cook Time 8 minutes
Cool Time 2 hours
Servings 8

Ingredients

  • 2 sticks of Danish Creamery Sea Salted butter
  • 1 cup of brown sugar
  • 1 teaspoon of vanilla extract
  • About 50 Saltine crackers
  • 10 ounces of semi-sweet or dark chocolate chips
  • Toppings: toffee bits M&Ms, candy eyeballs, and orange sprinkles

Instructions

  • Preheat your oven to 350°F and line a 13×18 baking sheet with aluminum foil. Lay out the Saltine crackers in a single layer on the sheet.
  • In a saucepan over medium heat, melt the butter and brown sugar until it's a bubbly, thick mixture (about 2-3 minutes). Stir in the vanilla extract.
  • Pour this buttery goodness over the saltines, spreading it evenly with a rubber spatula.
  • Bake for 4-5 minutes until the sauce turns brown and bubbly.
  • Take the baking sheet out, sprinkle the chocolate on top, and let it sit for 5 minutes until it melts. Use the spatula to spread it evenly over the crackers, then add your candy pieces and toppings.
  • Pop the sheet into the fridge for 1-2 hours until the chocolate hardens. Remember, don't freeze it; we want everything to stay perfectly together!
  • Once it's set, break the candy into pieces and savor every bite!

Notes

And for storing your leftover cracker candy:
  • Keep it fresh in an airtight container or sealable bag in the fridge for up to 1 week.
  • For longer storage, stash it in the freezer for up to 3 months.