Cracker Candy

Cracker Candy

Debbie 0

"This recipe is simple, quick, and can be made with many ingredients you have on hand."

Ingredients 30 m {{adjustedServings}} servings 598 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 58.2g
  • 19%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews 149

  1. 175 Ratings


I am giving this four stars because it needs just a bit of tweaking. I have made this recipe several times, ALWAYS with a request for the recipe. Having said that, I do have some changes to make this recipe a definite winner! First, use brown sugar. I have tried it with both types of sugar, and white not only tastes different, but the end product doesn't even LOOK appetizing. I use normal saltines, not anything fancy. Do not overcook your sugar/butter, it WILL burn. 3 minutes is plenty. Do not overcook in the oven...5 minutes is just fine. I have tried different flavored chips (Reese's, milk chocolate, etc) as well, and have learned to stick with semi-sweet chocolate chips. Just sprinkle onto the hot crackers after removing from the oven, and let them sit for a couple of minutes....they will melt enough to spread over entire pan of crackers from corner to corner. Here is a trick of mine that works for an easier, prettier finished product: Once they have cooled slightly in the pan, score slightly with a knife right down the dotted lines of the cracker edges to make squares. Once they are cooled completely, use the scored lines to cut into neat squares! I have never failed with these, even when they weren't as "pretty" as I'd like...they still taste wonderful!


I highly recommend making the toffee layer with light brown sugar. It truly gives the candy a Skor taste. The first time I made this tasty treat, it didn't turn out quite so tasty. I had used white granulated sugar and followed the recipe exactly. The consistency of the toffee seemed odd even after 5 minutes. I decided not to rate the recipe based on that experience, since I'm sure I was largely at fault. I saw a recommendation for brown sugar and decided to try it out. The end result was absolute perfection. Make sure that you use the salted saltines. The saltiness helps to balance the sweetness of the toffee. I only used one cup of chocolate chips and it was enough for me. I prefer more toffee anyway. I also used crushed, toasted almonds. One very important thing...make sure to lay wax paper under the crackers. The toffee soaks through and was a pain to wash. Let the candy sit for about 10 minutes on the counter, then slide it into the freezer for about 20-30 minutes. Pick the candy up by the wax paper and break away pieces. Store the candy in the fridge or place a few pieces in the freezer for 20 minutes for extra crunchiness. Yum!


I tried this, but it wasn't the same as the recipes using brown sugar. Try this with 1 c firmly packed light brown sugar instead if the white, and you'll be amazed at how good this is!