It’s almost magic to be able to make such a yummy dessert with a sleeve of saltine crackers. They only have 4 ingredients and take just a few minutes to put together. Here’s what you’ll need:
- 35 saltine crackers
- 1 stick butter
- 1/2 cup brown sugar
- about 1 1/2 cups chocolate chips
Line a jelly roll pan or large, rimmed cookie sheet with foil. Put the crackers in a single layer on the pan. In a saucepan, melt the butter and brown sugar over medium-high heat until it’s melted and blended well. Bring to a boil and boil it 3 minutes without stirring.
Spread the butter/sugar mixture over the crackers. Bake it 7 minutes at 400 degrees. After removing from the oven, sprinkle it with chocolate chips. Let them stand on the hot candy for 5 minutes, then spread the chocolate evenly over the top.
Cool and then refrigerate till set. Break into pieces.
If you like this kind of thing (and you’d have to be crazy not to!) you might also want to check out Frito Candy. That stuff is scrumptious too.
This recipe looks so good and sounds way to easy to make, and the best part of it is everyone should already have these items on hand.
My boss made these & they have to be easy to make!!! Their GREAT.
Alice Linville says
Hi, Have you ever tryed ” fried ravoli” my son had this at a resturant some time ago, and now he likes for me to make it.
Here is what you need= 1 bag of frozen ravoli
plain bread crumbs
Dip ravoli in milk then in bread crumbs. Drop in hot oil, it just takes a short time for them to brown. Lay on paper towels to drain. Dip in marina sauce.
Alice, we were just talking about fried ravioli last night. I’ve never had it before. I’m going to have to try this recipe.
This is my favorite thing to make for the holidays and special occasions! I’m sure we have a little extra weight b/c of it! People ALWAYS ask for the recipe and are floored that Saltines are used.
I don’t have any square crackers only round. Do you think they would work? It looks really good, but I’d probably eat the whole thing and hide it from the rest of my family. So I’ll probably only make 1/4 the recipe and still keep it for myself!! (Is that really wrong?)
I love, love, love, love, love, love these!! Can you tell I love them? LOL
I used to make them a lot, but I ended up eating like half of them myself (they called to me constantly). Whenever I make them for an event, they are devoured quickly!
We make these for Christmas holidays and everyone raves about them. We add chopped walnuts or pecans on top! Yum!
I never tried them with round crackers. But I just found Barbara’s Wheatines (made with whole wheat flour) and thinking of these bars had to get them!
Yeah, it’s good, very useful, thanks 🙂
Oh man… this is an insanely good recipe. I posted recently about it on my blog. Bad thing though is I want to eat the whole pan!
Did anyone else have a problem with the amount of toffee mixture not being enough to coat the crackers? I boiled for 3 minutes exactly and using 1/2 c brown sugar and one stick of butter like the recipe calls for I was not able to fully coat all 35 crackers. After seeing this, I looked up other recipes for this toffee and they all call for 1 or 1 1/2 c. brown sugar with 1 stick of butter. I am very disappointed and I wish I would have looked for other recipes first before wasting my time and ingredients.
I’m sorry it didn’t turn out for you. I’ve made it several times and it has worked.
Hi Tiffany, I just made as I do often, but my recipe calls for 1 CUP of butter :(not 1 stick=1/2 c). This is used with 1 c brown sugar boiled for about 3 mins. Honestly, I might like even a little more syrup since I have to really stretch it to cover my crackers. If it weren’t so full of fat I’d use 1 1/2 c butter with 1 1/2 c brown sugar. Sorry you had the wrong amount. I’m sure it didn’t go too far with 1 stick of butter.
1 cup real butter and 1 cup Brown sugar, boil 3 minutes is the correct recipe. made them many times
Have you ever tried them with gram crackers instead of saltines?
I haven’t, but I’ve seen where others have. It sounds great!
Has anyone tried with crushed candy canes on top for Christmas? And can I store at room temp? (Planning on making for a party we are hosting in 5days)
I haven’t tried it with crushed candy canes, but I think that would be great! Store in the refrigerator.
chris bucher says
the concept is wonderful,,, but it didn’t work for me the chocolate didn’t melt,, and a way toooo sweet
I made these and cooked at 400° for 7 min like it instructed they all came out burnt 🙁
I’m sorry it didn’t turn out. I wonder if your oven cooks hot.
I’ve made this for many years but it’s always a game of ‘will it turn out this time’. 🙁 I have a ton of trouble getting the butter/sugar mixture to get to that magical stage it needs to be at. Sometimes it’s runny, other times it’s burn and it really affects the final product … sometimes it’s sticky, sometimes it’s grainy, then the next time it will be that perfect deliciousness that this recipe can produce. Very frustrating!! I’d love to be able to make this more consistently. Does anyone have any tips? Has anyone ever used a candy thermometer to know when it’s done? I’d love some help with this one.
I’ve been making these chocolate saltines for many holiday events. I first made these back in 2000. I put lots of goodies on top of the melted chocolate. First I use semi-sweet mini morsels on top of the sugar/butter mixture, it melts a lot easier. I use butterscotch chips, milk chocolate heath toffee bits, chocolate chips & Reese’s peanut butter chips…so full of yummy flavor.
Mrs. O says
I’ve been making these forever, but some things I do a little differently than this recipe. I use two 9×13 metal baking pans. Line each with foil and then spray the foil (I usually use coconut oil spray). You can also take a couple spoonfuls of coconut oil and spread it all around with the back of a spoon or with your hand. I use 2 sticks of salted butter and 1 cup of sugar (I’ve used brown sugar and coconut sugar and both work great). Stir frequently for about 7 minutes, until the butter and sugar incorporate into each other. You can tell it’s correct when it starts bubbling up really big and changes from what looks like a separated mixture into an incorporated, thick liquid. That’s when you want to take it off the stove. I pour the sugar/butter mixture into a glass 2-cup measuring cup with a spout so it’s easier to pour over the crackers and then spread it out with a spatula. I cook it in a 325 degree oven for about 15 minutes, until the chocolate is all bubbling. (I take it out briefly after about 5 minutes to spread the chocolate chips out so the chocolate covers all the crackers). I have made this vegan by using Country Crock Olive Oil or Avocado Oil sticks in place of the butter and vegan chocolate chips and it works fine. I’ve also made it gluten free by using Glutino table crackers. I’ve even made it gluten free AND vegan and it still turns out fantastic.
Debbie G says
Since I am gluten free I use gluten free pretzels and it turns out amazing !