I’ve been waiting practically all winter to share this recipe. Unfortunately, I was waiting for a snow day to share it with y’all and that never happened because Old Man Winter decided to royally cheat us out of anything and everything snow related. That stingy ol’ man obviously failed to realize just how much I could have used a few snow days to allow me the opportunity to work from home in my pajamas.
My brother Matt used to say that you could never count on winter being over until after his birthday, which would have been March 13th. The fact that at last there is snow in the forecast, be it ever so small, goes to show that there may just be some truth to his theory. I find some comfort and a little bit of humor that even in death my Big Bubba is once again saying, “I told you so.”
Be there one snowflake or several million, you can bet that I’ll be searching for and enjoying each and every single one that falls from the sky as I remember my brother and our many childhood snow memories together. The fact that we somehow survived a sled ride together down a hill with one very confused dog and one extremely agitated cat without being bitten or breaking any limbs in the process still remains a miracle.
Happy birthday dear brother. I’ll be holding up a glass of Jack Daniels to you, nibbling on a piece of Special Winter Cracker Candy, and contemplating how life just isn’t the same without you. And hopefully, there will be a few snowflakes to let me know that you’re up there somewhere thinking of me just as much as I’m down here thinking of you. I love you Bubba; snow or no snow.
Ingredients:
- 1 Sleeve Saltine Crackers
- 1 Cup Unsalted Butter
- 1 Cup Granulated Sugar
- 1/4 Teaspoon Sea Salt
- 2 Teaspoons Vanilla Extract
- 1 (12-oz.) Bag Miniature Semi-Sweet Chocolate Morsels
- 1/4 Cup White Sprinkles
Directions:
- Preheat oven to 350 degrees.
- Wrap a cookie sheet in tin foil.
- Line the cookie sheet with the saltine crackers, making sure that they touch one another. Don’t worry if part of the sheet is empty.
- Place the butter, sugar, and sea salt in a heavy bottom, non-stick coated medium saucepan, over high heat.
- Stir constantly for five minutes with a silicone spatula.
- Turn off the heat, add the vanilla, and stir until incorporated.
- Carefully pour the mixture over the crackers, and use a spatula to spread the mixture out evenly.
- Bake for 5 to 7 minutes, or until a medium golden brown.
- Remove the cookie sheet from the oven and place it on top of the stove.
- Use a fork to push all of the crackers back together.
- Sprinkle the mini chocolate morsels over the crackers and allow to rest for 5 minutes.
- Use a cake spatula or silicone spatula to spread the melted chocolate over the crackers.
- Toss on the sprinkles.
- Allow to rest for several hours or until the chocolate has hardened, or place the cookie sheet in the fridge or freezer to quicken the process.
- Cut or break the cracker candy into pieces.
- Store in an airtight container.
Suggestions:
- Using a heavy bottom, non-stick coated medium saucepan is a must. You don’t want the butter and butter mixture to burn, and you definitely don’t want to spend hours cleaning the saucepan used for this recipe. Make sure to place every item used to cook with from this recipe in hot water as soon as you are done using it. It will make the cleanup process much easier.
- Spreading the mixture over the crackers with a spatula will help to evenly distribute the butter and sugar. You want every cracker to develop a “toffee” topping; otherwise, someone will just be eating a cracker coated in chocolate.
- You can find more tips and techniques for making cracker candy right HERE. I’ve broken down the steps even further to ensure absolute cracker candy success.
Improvements:
- Sprinkle toffee bits on top of the chocolate along with the sprinkles.
- Add a thin layer of slivered almonds on top of the butter and sugar coated crackers before baking.
- This Small Wooden Spatula is the perfect tool to help spread the chocolate over these butter and sugar coated crackers.
- Buy Sprinkles in bulk. It’s much cheaper and you can often find a much better selection online than in your local market.
Ingredients:
- 1 Sleeve Saltine Crackers
- 1 Cup Unsalted Butter
- 1 Cup Granulated Sugar
- 1/4 Teaspoon Sea Salt
- 2 Teaspoons Vanilla Extract
- 1 (12-oz.) Bag Miniature Semi-Sweet Chocolate Morsels
- 1/4 Cup White Sprinkles
Directions:
- Preheat oven to 350 degrees.
- Wrap a cookie sheet in tin foil.
- Line the cookie sheet with the saltine crackers, making sure that they touch one another. Don’t worry if part of the sheet is empty.
- Place the butter, sugar, and sea salt in a heavy bottom, non-stick coated medium saucepan, over high heat.
- Stir constantly for five minutes with a silicone spatula.
- Turn off the heat, add the vanilla, and stir until incorporated.
- Carefully pour the mixture over the crackers, and use a spatula to spread the mixture out evenly.
- Bake for 5 to 7 minutes, or until a medium golden brown.
- Remove the cookie sheet from the oven and place it on top of the stove.
- Use a fork to push all of the crackers back together.
- Sprinkle the mini chocolate morsels over the crackers and allow to rest for 5 minutes.
- Use a cake spatula or silicone spatula to spread the melted chocolate over the crackers.
- Toss on the sprinkles.
- Allow to rest for several hours or until the chocolate has hardened, or place the cookie sheet in the fridge or freezer to quicken the process.
- Cut or break the cracker candy into pieces.
- Store in an airtight container.
*Some affiliate links can be found in this post.
I’ll be joining the Fiesta Friday Link Party and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
