This salty-sweet cracker candy makes Christmas sweets easier than ever. This simple dessert is practically addicting, with a crisp saltine
cracker foundation, crunchy handmade toffee, and semi-sweet chocolate and Nutella. It looks great on a cookie tray or gift box with
toasted almonds, chopped chocolates, or colorful sprinkles. Its shelf-stable components keep this chocolate treat fresh for nearly a week!
Saltine crackers add a crunchy, salty edge to this dessert. The square corners fit snugly in the pan, making them ideal for this dessert.
Crunchy toffee requires the right butter and sugar mixture temperature. An instant-read or candy thermometer is recommended
for reaching the “hard-crack stage,” over 300 degrees Fahrenheit, for guaranteed candy. Unless you have those equipment, boil the mixture for 5 minutes to solidify
Wrap a rimmed half sheet pan with foil and spray with cooking spray.
Break saltine crackers in half to fit and cover the sheet pan in a single layer.
Butter melts in a medium pot over medium heat. Add brown sugar and cook for 4–5 minutes until it turns amber
caramel and reaches 300°F. Stir in vanilla after removing from heat. Pour and spread the mixture evenly over the crackers immediately.