Cracker Fudge
Indulge in the perfect balance of sweet, salty, and creamy with this irresistible Cracker Fudge recipe. Combining the crunch of buttery crackers with the rich decadence of semi-sweet chocolate, this no-bake treat is a breeze to prepare in just 15 minutes of hands-on time. Sweetened condensed milk gives the fudge its ultra-smooth texture, while a sprinkle of optional sea salt adds a gourmet touch to every bite. Perfectly portioned into 16 squares, this dessert is ideal for holiday gatherings, potlucks, or as an indulgent snack. Plus, it’s easy to store in the fridge for a make-ahead option that tastes just as amazing days later. Whether you’re hosting or gifting, Cracker Fudge is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 20 pieces saltine or buttery crackers
- 1 can (14 ounces) sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 pinch sea salt (optional, for garnish)
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
Break the crackers into small pieces and scatter them evenly across the bottom of the prepared dish.
In a medium saucepan, combine the sweetened condensed milk, semi-sweet chocolate chips, and unsalted butter.
Heat the mixture over low-medium heat, stirring constantly, until the chocolate chips are fully melted and the mixture is smooth.
Remove the saucepan from heat and stir in the vanilla extract.
Pour the chocolate mixture evenly over the cracker pieces, ensuring all the crackers are covered.
Use a spatula to gently press down and distribute the fudge mixture evenly across the dish.
If desired, sprinkle a pinch of sea salt over the top for a sweet-and-salty finishing touch.
Let the fudge cool to room temperature, then refrigerate for at least 2 hours or until fully set.
Once set, remove the fudge from the dish using the parchment paper overhang and cut into 16 equal squares.
Store the cracker fudge in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 25.4 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 95 mg | 2% | |
*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.
