Cracker Cookies
Transform your snack game with these irresistibly sweet and salty Cracker Cookies! Featuring a buttery caramel layer poured over crisp saltine crackers, topped with melted semi-sweet chocolate and optional nuts or sprinkles, these treats strike the perfect balance of crunch, sweetness, and indulgence. Ready in just 20 minutes, this quick and easy dessert is a crowd-pleaser for holidays, parties, or last-minute cravings. Whether you call it Christmas crack or toffee bark, this no-fail recipe is a must-try for effortless homemade treats. Perfectly portioned for up to 20 servings, these bite-sized delights are as fun to make as they are delicious to eat!
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Recipe Information
Ingredients
- 40 pieces saltine crackers
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 cups semi-sweet chocolate chips
- 0.5 cup chopped nuts (optional)
- 0.25 cup sprinkles (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper, and lightly grease it with non-stick cooking spray.
Lay the saltine crackers in a single layer on the prepared baking sheet, making sure they touch but do not overlap.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir continuously until the mixture comes to a boil. Let it boil for 2-3 minutes without stirring, until it thickens and resembles caramel.
Carefully pour the hot caramel mixture evenly over the crackers, ensuring all crackers are covered.
Place the baking sheet in the preheated oven and bake for 5-7 minutes. Keep a close eye to prevent burning; the caramel should bubble but not darken too much.
Remove the baking sheet from the oven and immediately sprinkle the chocolate chips over the top of the hot caramel and crackers. Wait 2-3 minutes for the chocolate to soften, then use a spatula to gently spread it into an even layer.
If desired, sprinkle chopped nuts, sprinkles, or other toppings over the melted chocolate for added texture and flavor.
Allow the cracker cookies to cool completely at room temperature, then transfer them to the refrigerator for 1-2 hours to set fully.
Once set, break the cracker cookies into bite-sized pieces and serve. Store leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
4111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.6 g | 301% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 523.5 g | 190% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 377.6 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1450 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
