Jacob Fox
Need a last-minute treat?
Try our best-loved Cracker Candy (aka Christmas crack candy).
It’s got the perfect amount of sweet, salty, andnutty flavor.
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Topped with nuts and toasted coconut flakes, it’s got the perfect amount of sweet and nutty flavor.
Good luck eating just one piece.
To store cracker candy, layer pieces betweenwaxed paperin anairtight container.
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Store in the refrigerator up to 2 weeks.
Line a 15x10-inch baking pan with foil, extending foil over edges.
Cover bottom of prepared pan with crackers, breaking to fit or overlapping as needed.
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Boil gently, without stirring, 2 minutes.
Remove from heat; add vanilla.
Bake Crackers With Sauce
Evenly drizzle mixture over crackers.
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Bake 8 to 10 minutes or until bubbly.
(The caramel mixture will fill out the spaces between the crackers during baking.)
Place pan on a wire rack.
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Sprinkle with chips; let stand 5 minutes to soften.
Top with Chocolate Chips
Spread melted chips over crackers; sprinkle with nuts and coconut.
Let cool 30 minutes.
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Chill for 1 hour or until firm.
Use foil to lift uncut bark out of pan; carefully break into pieces.
Sprinkle with 13 cup each broken and crushed potato chips and pretzels.
Sprinkle with 12 cup broken chocolate sandwich cookies with mint or white filling and 14 cup crushed peppermint candies.
Holiday Cracker Candy
Add a fruity twist with some cranberries.
Sprinkle with 13 cup each salted pistachio nuts and snipped dried cranberries.
S’mores Cracker Candy
Give the cracker candy some fireside flair by making a s’mores version.
Prepare as directed, except substitute milk chocolate chips for the semisweet chips; omit nuts and coconut.
Sprinkle with 12 cup tiny dried marshmallow bits and 13 cup crushed graham crackers.
2,000 calories a day is used for general nutrition advice.
