Cracker Candy

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!

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 have been making this for about 30 yrs now..we never knew the name of it originally so we called it " I can't Believe it's already Ready Candy". It is excellent made w/ the white sugar ( tho' many seem to prefer brown who rated this). MY RECIPE of it directs you w/ specific times for EVERYTHING! You LINE a broiler pan w/ foil and arrange your crackers ( my recipe called for unsalted saltines). Melt butter and sugar and boil for " 3 minutes". Pour over saltines and bake at 400 degrees for " 5 minutes" ..Immediately sprinkle the choc chips over this evenly..pop back in oven for 2 min or less. This spreads the chocolate very easily over entire top of candy. . Sprinkle your choice nuts on top. FREEZE.. ( have to FREEZE them solid)..then break into pcs and store in airtight containers. The odd shapes they come out when broken up make them even more interesting. I always make these for Christmas baskets w/ a copy of the recipe attached. EVERYONE loves them. Oh ...and when you take them out of freezer.. lift foil sheet out.. invert and peel candy off foil. Put pan away.. hey i'ts clean !

I made this with both brown sugar and sugar i also use a half a cup almonds that i put in the blender into the mix i used tin foil sprayed it with pam then i put the crackers in the pan poured the mix on top, and melted the chocolate in the microwave and spread it on top makes it look better. Then i sprinkled almond dust on top the chocolate while it was hot,it came out of the pan really easy tin foil is the way to go, also it lasted no more then 15 mins at a pot luck dinner i went to lots of people wanted the recipe when i told them it was crackers they were shocked :-0.... thanks for the yummy idea it was a hit:-)

My roommates and I used to make this all the time, but when I moved I never got the recipe!! I was so glad to have finally found it!! I use 1 cup of brown sugar in place of the white. I prefer using milk chocolate chips, but you have to melt them before putting them on the crackers. Also, it's really good too if you just skip the chocolate and press chopped almonds into it. It's always good, no matter what you do with it!!!

Make sure you grease the pan before you start. The stuff we could get out of the pan was TERRIFIC and the rest we needed a jackhammer to get out of the pan.

I have been making this recipe for years, and was so happy to see it has made its way to this website! Every time I make it, it vanishes. I always include these in a basket I make for my husbands office every Christmas, and they request it again every year! BTW - You do have to boil the butter/sugar mixture well, otherwise the sugar doesn't melt and it has a grainy texture!

EXCELLENT AND VERY TASTY-NOT SWEET! It was fun and easy to make. Brought it to a party and it was gone it no time. Nobody knew it was saltines!! I used the BROWN SUGAR-- Will be making it again soon-many request and it's easy to bring along. It's a Keeper!!

this recipe is great! my family and friends loved it! during the holiday, i put broken pieces of candy canes!

Great recipe! All of my Christmas guests enjoyed this and some went home with the recipe. They couldn't believe it was made with soda crackers! This is easier than my other almond crunch-type candy recipes. Its a keeper! Thanks for sharing,Debbie.

I have made this using one 12 ounce bag of peanut butter chips and one 12 bag of semi-sweet chocolate chips OR use white chocolate chips and PB chips OR Mint chips and Semi sweet chips, use butterscotch chips, the combos are endless. ALSO, as they melt on the hot crackers start spreading with a spatula, mixing it all together and to the edges THEN sprinkle with whatever....Always a hit with EVERYONE

I've made this in the past with white sugar but opted to try it with brown, as suggested by another post- much better! I also use the full cup of sugar, melt with the butter and boil for exactly 3 mins. Pour over the Saltines and pop in the oven. CAUTION: Don't let the toffee mixture sit on the crackers before popping in the oven- this will create a soft candy versus a crunchy candy:) I've sprinkled the final product with Heath bits but my all time favorite is chopped, toasted pecans:)

My grandma used to make this. It's perfect.

I tried this last night because it sounded easy to make and I had all ingredients that I needed in my pantry and fridge. My husband and I thought these were good, but my kids thought they were wonderful. Because my kids loved them, and because they were very simple to make I'm giving this 5 stars. If it was at all difficult I would've given only 4. It is super easy, though, and has an interesting taste, kind of sweet/salty/buttery. (I did make a few changes. I added a bit of vanilla to the sugar, omitted the nuts because some of my kids don't care for nuts, and I used margarine instead of butter because my husband has allergies to milk.)

Help! I've had this before and it's wonderful, but personally, have botched this twice! I'm using a good-quality pan on elec. stove. Sugar/butter ends up grainy/thick. Need a more tangible measure of "done" than XX minutes. Can you help? Also, by way of tips, works easier in a greased jellyroll pan, no shifting crackers!

I have this as a passover recipe. We call it chocolate covered matzo. everything is the same only using matzo as the "cracker" Definately use brown sugar, and if you like a more molassas taste, go with dark brown sugar instead of light. I generally use the light brown sugar with semi sweet chocolate chips. I get requests all the time for this recipe, yummy stuff.

Very Yummy, Very messy!

OMG! This was so good! I didn't know what to expect, never hearing of or experiencing this type of recipe. I did substitute dark brown sugar for the white and I added coconut to the top as I was giving this to a couple of old people with no teeth! Thanks for a great recipe!

So easy and delicious! Be careful and watch the butter/sugar as it boils. I lined the pan with foil and buttered the foil. It only needed about 1 hour of refrigeration. It broke apart easily.

So easy! I didn't have brown sugar so I added molasses to granulated sugar (1/8C to 1C sugar). I used semi sweet chocolate chips, peanut butter chips, and toffee bits.

The taste is really a five but the recipe got a 4 since it isn't very specific for those who haven't made this before; like me. I can't believe this would ever not taste good! It has a wonderful toffee flavor and crunchy texture. Specifically, this is how it went for me. I mixed my white sugar with some light brown sugar. I lightly oiled my foil first and used club crackres instead of saltines. The club crackers baked light and crisp. I also melted the chocolate chips first in the microwave then spread it on so it would look like a candy bar after it cooled. I did make sure that the butter and sugar lightly boiled to where it foamed while I whisked. I think if I had merely stirred it I would have gotten a granular texture. While baking it continues to bubble. I had to be patient and wait for the browning edges. Which took more than 5 minutes. This stuff came out great and is so inexpensive!

I am constantly amazed at the reaction I get whenever I make this candy - EVERYONE loves it! It is so fun to see the reactions from people when they realize it is made from regular saltine crackers. It is quick, it is easy, and you will be a rock star. I make it exactly as written.

This is easy to make and easy on the budget. Makes a great food gift for the holidays. Like other reviewers I use 1 cup brown sugar rather than the white sugar. Thanks for the hint about spraying the foil with cooking spray. Makes removal of the "candy" after refrigeration so easy. Taste like a million $$$$.

This is an excellent recipe, however, you absolutely HAVE TO spray the cookie sheet first. I managed to get about 1/2 of the candy off the sheet in decent shape. So, be sure to spray the pan first!!

I make this every Christmas and get many requests for the recipe. I have not made any changes to the recipe, I think it is wonderful just as written. I have shared the recipe with several people.

I don't know what I did wrong! I followed the recommendations of other reviewers who raved about this. I lined a cookie sheet with tin foil and sprayed with non stick spray. I used brown sugar instead of white, I cooked until it was foamy. I melted the choc chips in the microwave. When I peeked at this after 4 minutes, the caramel was bubbling over the sides of the pan and spilling in my oven. The crackers slid around in the overflowing toffee. The end result tasted good but it was definitely crackers with toffee & chocolate on it. Definitely not something that presents lovely enough to give as a gift at Christmas.

Best candy recipe I've ever tried! Very easy to put together. Used 1 cup of brown sugar instead of white sugar and almonds in place of walnuts. Reminds me of a heath or skor bar. Out of this world.

Very simple to make and had all the ingredients on hand. I substituted almonds for walnuts. Everyone loved it and thought it tasted like a "Heath" bar or "Skor" candy bar! I'll definately be making this one again. Thanks!

This is so wonderful and melts in your mouth. It is very easy and quick to make.

I'll have to try this again with the brown sugar. It was ok but I've had it before made with brown sugar and it's much better. I also don't think I cooked it long enough - did the 3 minutes but must have started it early - it's not as crunchy as I'd expect. I want to try this over graham crackers too.

I made these today and used 1/4 cup castor sugar, 1/2 cup brown sugar, graham crackers and a cup of ground walnuts. I sprayed a half sheet pan and used a silpat. I spread the choc chips but next time I wll melt them. Scored them while they were hot. One word - YUMMY!!! another two words MOLTEN LAVA!!! so be careful when you are working with this. I much prefer the brown sugar and graham cracker recipe to the saltines. Another hint - melt the sugar and butter together on the lowest heat. When they are melted turn the heat to medium and watch the pot so you don't boil over. I cooked the sugar and butter for 4 minutes when it started to boil and for the last two minutes I lowered the heat to med low. Don't take your eyes off of it.

I love this recipe! After reading other reviews, I decided to use 1 cup brown sugar, chopped candy melts's (it's what I had) and chopped peanuts. I lined the pan with foil and sprayed the foil with non-stick spray. Great and will make it again!

My sister makes his candy alot, her family really enjoys it. Tastes much like the "Almond Roca" we grew up eating. As one reviewer noted she lined the cookie sheet, which is what I did. Can't imagine cleaning that pan afterwards. Folded the foil just to fit the crackers which kept the sugar mixture right on the crackers, less run off. My crackers were floating in the sugar mixture We liked the milk chocolate chips better than the bittersweet. Again, as one reviewer noted, I had to put the pan back in the oven to melt the chocolate chips, then spread them somewhat evenly over the candy. Much easier and cleaner, for your hand, to break up if you put in freezer for abut 30 minutes

loved this candy but the waxed paper stuck to the candy and I couldn't get if off lots of the pieces...couldn't give away with waxed paper stuck. I am going to try and line pan with foil next time.

This is such yummy stuff! I substituted brown sugar for white and used chopped almonds instead of walnuts, and the recipe was fantastic! Not only did it taste great, it was SO easy to make! Thanks so much!

Everyone loved this dessert! It's really easy and really unique. I used half the butter, brown sugar instead of white, and followed the directions exactly with great results. These taste best from the fridge.

A very tasty and easy recipe. My kids helped me make this for Christmas gifts for friends and had a great time. They were amazed that candy could be made using saltine crackers.

Great easy recipe! And if you think saltines are good try it with club crackers ( like keeblers club)-- they have a slightly sweet buttery taste that is awesome for this recipe -- sometimes even leave off the chocolate to enjoy a "lighter" sweet/salty taste-

Very easy and good. I made two batches of this in one day. I did use 1 cup of brown sugar in place of the white sugar. Bake at 350 for 5 mins. It's wise to line a cookie sheet with aluminum foil and spray foil with non-stick spray. Pop the finished product into freezer on cookie sheet for 30 mins or so before breaking into pieces.

very rich and delicious. makes a nice gift

This is the best ever! Grandma used to make this for us kids in the 60's and it was gone in no time! For those of you that change the white sugar to brown, use the brown sugar recipe..this one is for the white sugar and it don't need altering! You want more toffee taste use the brown sugar!

One of the best candies I have ever eaten and easy to make, too!

This was a hit! I had a dessert dish to pass at a recent birthday party and everyone loved this! Everyone I gave the recipe to was shocked to hear saltine crackers were the base for this. Easy and quick!

OhMyGoodness! I cannot believe how good these were. I did as suugested & used brown sugar binstead of white, upping the amount to one cup. I used both saltines & townhouse crackers & both were very good. I forgot to add the nuts (had many irons in the fire) but never missed them. I made some w/ milk chocoalte chips that I didn't care for because the milk chocolate didn't seem to melt right. ???? I made some w/ mini semi-sweet chips & those were excellent. I let the mini-chips melt a bit & then spread them on the crackers. These are a new family favorite...thanks for sharing!

Awesome! I used Gram Crackers because that is what I had. Used brown sugar instead of white as per other reviews. They were delicious! I could of eaten the whole pan myself!

This recipe was GREAT! And even better, it was EASY and very pretty when put in a nice dish. I took it to work and it was all gone in no time! And they couldn't believe that it was just saltine crackers! I'll definitely use this again and again! Thanks for sharing!

I have been making this candy for about 25 years. I use brown sugar, saltine crackers, and I use margarine.(not butter) and it turns out great. I line the cookie sheet with foil, and spray with cooking spray. It is a really fun to watch the crackers "bounce around" on the cookie sheet while they are baking. This is a great recipe, and with ingredients that people usually have on hand.

tastes great, but do not try to do with graham crackers...it just didn't do as well as saltines, even with adding just a little more salt in the sugar mixture. I did the whole boil for 3 minutes (soft boil stage) and I found my chocolate layer was coming away from the crackers - all problems I did not have with the saltines! If anyone has an explanation, please let me know!

After checking the reviews, I substituted brown sugar for the white and toasted coconut for the nuts (allergy). I also prefer to melt the chocolate chips in the microwave. Using parchment paper to line the cookie sheet works perfectly ... catches the "drips" and the cracker candy easily peels off. Nice, nice, nice. This time, I had no saltines so used honey graham crackers. Didn't have enough of any one kind of chocolate chip so used up all the leftovers ... some milk chocolate, some white chocolate, and some chocolate mint. Turned out delicious!!! Thanks, Debbie, for sharing such a wonderful recipe.

I have made this "candy" for years. No one can believe it's made with cheap saltine crackers. It always dissapears and everyone wants the recipe. Be careful, it is addictive!

Fabulous! I wisked the butter & sugar constantly ~ surprised at how thick & yummy it got so quickly. I lined my cookie sheet with foil sprayed with non-stick spray .. had no trouble getting the candy to lift out. Definitely use saltines ~ my sister made this recipe with graham crackers & it just wasn't the same.

Like many others have commented I use brown sugar. Make sure you use real butter not margarine. I use a jelly roll pan lined with foil. It holds exactly one sleeve of saltines. I sprinkle half with chopped pecans on top of the chocolate.

I didn't have saltine crackers so I used Graham crackers and boy was that yummy. Like toffee. Also for ease in removal from pan, I lined the cooky sheet with foil and it can be lifted out to cool and break into separate sections.

I substituted brown sugar and these were wonderful. My family is already requesting another batch.

i made this with my little girl and used the last of the almond bark i had melted for dipping pretzels. these were good. i think the almond bark worked as well as chocolate chips do. my husband had managed to resist every kind of candy i made except this one. he kept picking at the little bits that broke off when i broke it into pieces. mine came out a little greasy. since its the first time ive made this im assuming its my error and not the recipes.

I have made this candy for years and I use light brown sugar. The recipe is called Soda Cracker Candy. I clipped it out of a newspaper some 20 yrs. or more ago and it was put in by an elderly lady who said she did not want the recipe to die with her so she sent it into the newspaper to be printed. Have loved it ever since.

Old fashioned dessert. Very yummy! I tried it with milk chocolate chips and it didn't spread smooth like the semi-sweet. Will make over and over.

This was a pretty nice recipe. I've made a couple of similar recipes in the past, but I can't remember how this compares. I made it exactly as written, and took the results to a picnic, where most of it disappeared, and I received praise from several people that tried it. The little bit that was left, I had myself, and thought it was pretty good. Not awesome, but a quick and easy candy treat. Plus people are often surprised by the "secret ingredient" of saltines. Worth recommending.

great recipe. everyone liked it and I intend to make it often.

Yummy! That says it all. Okay, not to mention it's easy to make and even easier to devour.

wonderful reminds me of a Skor or heath bar in flavor. And extremely easy and quick to make.

I used slivered almonds on my first try and overcooked by accident..everyone loved as it came out like a heath bar. Now I over cook all the time.

This was really weird. Had the ingredients on hand and thought it was worth a shot- The kids wouldn't even eat it. Giving it two stars because as far as I could tell, it did come out like it was supposed to.

This is a old-time Passover candy recipe - but instead of saltines, you use matzah. Use only brown sugar, put slivered almonds and chopped pecans in the butter/sugar mix - pour over crackers/matzah. Put in an 350 F oven for appx. 7 minutes. Sprinkle semi-sweet chocolate chips over the top. As the chips melt, spread with a knife. BTW, spray the rimmed cookie sheet with no-stick prior to laying out the crackers/matzah. Let cool in the pan (no need to freeze!). Break into small pieces to serve. Delicious!! I rated 3 stars because it uses white sugar instead of brown, the oven temp. and the oven temp. is way too high.

Easy to make, yummy and nice looking when done. I topped mine with chopped pecans and used the brown sugar recommended by another reviewer. People were suprised when I told them it contained saltines!

These are unbelievably good!! I used Ritz Crackers because that's all I had and this has become a new favorite recipe. Husband and kids loved it too!!!

very good and very easy. You would never guess it was made from saltines.

This stuff was awesome! So fast and easy to make. Used 1 cup of light brown sugar instead of the white and milk chocolate chips instead of semi-sweet as suggested and it turned out perfect. I truly cannot stop eating it. Makes quite a bit too.

This was soooo easy to make and very tasty!!!! Just one note....make sure you lay they on a cookie sheet in a single layer.

I made this for my kids and grandkids and they ate it all. Very easy and tastes like english toffee

This is deliciously WOW! I'm having a hard time keeping away from it. We made it with the Kebbler crackers, brown sugar and vinilla. Used release foil and had no trouble at all with sticking.We cut it up with a pizza cutter (the wheel type). We did use walnuts, should have chopped them a little finer, maybe they would have stuck better. Next tine for varity we'll use either graham crackers or Ritz. Thankyou VEREY much for the recipe. One thing though my waist line may suffer.

made a few changes per others' suggestions - used graham crackers, brown sugar instead of white and used foil sprayed w/cooking spray. These were awesome!

Excellent Recipe. Everyone loved it, goes quickly. I've been making this for a while and it is always perfect.

Wow! My grandmother used to make these for me & I've never been able to locate the recipe! Thank you!!!! Now I can pass this down to my children!!

I was really excited to try this recipe, seeing how many people raved about it, I thought it would be better, maybe, just got to me in the mood for it. Although, my husband liked it with milk, of course:) The only thing I suggest is melting the choc chips before putting them on the crackers, it would look alot prettier, letting them melt...it didnt look pretty, presentation is important.

I made this with margarine, gram crackers, and no nuts. SO GOOD! It really does taste like score bars. If you want to make it even more so...just leave out the crackers! DELICIOUS!

This is an absolutely terrific recipe. I love the contrast of salty and sweet. Very easy to make, and we gobble it up every time!

What a treat we had when we tried this recipe. Very popular with tasters and fun to make too.

GREAT RECIPE!!! People didn't even realize these were crackers. Very easy. Making again next week.

These are GREAT and my whole family could not believe they were made out of crackers,THANX!

My four stars is only related to my inability to read instructions. I was ambitious and used the whole box of crackers - i think reading the 16oz threw me off! Four cookie sheets later, i had a messy kitchen and a not so pretty end result. However, these little crackers were still quite tasty and spread much further thoughout my department at work because I used the whole box of crackers. Plus, from a health standpoint, 2 sticks of butter and the cup of brown sugar and the chocolate chips and butterscotch chips and smoked chopped almonds I used were calorically reduced drastically by spreading the measurements thinner. Overall, the taste was great! The appeal was awful. And, the cookie sheets were easy to clean up (thanks to the non-stick cooking spray). I will likely try this again but using the right proportions.

My mom used to make these when i was a kid and i havent had them for years!!! SO DELICIOUS!!!!

Never knew a saltine cracker could be made to taste so good!! I used white chocolate chips but otherwise followed the recipe. Great for a late night sweet tooth. Thanks!!

This is a great recipe. Be careful not to cook the sugar mixture too high once it starts to boil or it can burn. The chocolate chips spread great after sitting for just a minute on top of the crackers. Everyone loved it.

I attempted this recipe a few days ago and used Hershey's chocolate chips rather than a semi-sweet (Nestle's) chips and it was an abominable failure! The chips did not melt...at all! Today, I followed the recipe exactly and the chips melted and spread easily. At times, substituting ingredients and "making it your own" doesn't work! Look great....tastes great!

Love this recipe. I have used Ritz crackers rather than Saltines and it's turned out great.

Great candy reminds me of my teenage years I have been searching for this one my children loves this although they are in their 30's now

Super yummy! I used graham crackers because that's what I had in the pantry. I'm sure it would be delicious with saltines, too. My friends all loved it and asked for the recipe!

Tried this recipe - ok. But, when exchanging brown sugar for the white sugar it tasted much better. I was in a jam one time when asked to make this and used graham crackers - different taste but very tasty.

Love this stuff. Have been looking for the recipe for years (lost mine). Thanks for having everything!

This recipe was quick and easy to make. Tastes like a more complicated recipe. I didn't get the sugar mixture to the corners of the crackers, so some didn't turn out well. Next time I'll make more of the syrup concoction.

As with the rest of you I didn't think this would be so good. I served it for my domino group, and they could not stop eating it. I want to make it for gifts for Christmas it was so good and easy. Thanks for posting it. Oh I used brown sugar instead of white.

Use brown sugar, this candy is completely addictive.

This was excellent. I used brown sugar instead of white. Will definitely make again. My adults sons loved this and took some home with them at the end of the evening. Will definitely make again.

Absolutely fantastic - SO quick and easy! It's hard to believe that there are saltines in it!

yum yum yum. used pecans instead of walnuts. was concerned about the sugar-butter mixture not firming up, so i cooked it a couple extra minutes....actually JUST until it kinda starting separating (brown sugar used, by the way)--and it turned out perfectly! very rich, but very good. will make it again!

Had this recipe years ago under another name that I can't remember, so glad I found this, I had forgotten how easy and delicious it is. My 11 year old loves to help with it and bring it wherever we go.

I will be making this recipe many times during the holidays. Easy and delicious!

This is my weakness. I actually only make 1/4 of the recipe at a time because I cannot stop myself from eating it until it's gone! Yummy!