By now, most of you realize that Cracker Candy is my crack. Hmmm…perhaps that sounded a bit better in my head. Oh well, what I’m really trying to say, is that, though this, to me, may just be one of the simplest things I make, it seems to be the one thing that everyone I know looks forward to the most. I have indeed created quite a few crack addicts. One again…perhaps that sounded a bit better in my head.

On my site you can find three recipes for basic Cracker Candy; the original, this spooky variation, and then this tricked out version, which contains more butter and vanilla. No matter which version you decide to make, one thing remains the same, it’s all about the sprinkles. And when it comes to sprinkles, I think everyone should have their very own sprinkle drawer in their kitchen.

So, where’s the best place to buy sprinkles? Well, I find that Michael’s has a fairly decent selection on an everyday basis and that Target can always be relied upon for a dependable holiday and dollar section selection. However, my favorite place to go for all things sprinkly is Amazon.

Since Easter is only a week away, I suggest cracking open the sprinkle drawer and making some crack. Once again…perhaps that sounded a bit better in my head. Anyway, you get the point. Buy sprinkles, make crack, and for God’s sake, if you don’t have a sprinkle drawer, seriously think about creating one.

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
• Miscellaneous Easter Sprinkles

Directions:

1. 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.
2. 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.
3. Carefully pour the mixture over the crackers, and use a spatula to spread the mixture out evenly.
4. Bake for 5 to 7 minutes, or until a medium golden brown.
5. 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 the crackers to rest for 5 minutes.
6. Use a cake spatula or silicone spatula to spread the melted chocolate over the crackers. Toss on the sprinkles.
7. Allow to rest for several hours or until the chocolate has hardened, or place the cookie sheet in a fridge or freezer to quicken the process.
8. Cut or break the cracker candy into pieces and then store them in an airtight container.

Suggestions:

• Using a heavy bottom non-stick coated medium saucepan is a must. You don’t want the butter and sugar 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.
• I was lucky enough to receive a spring-themed sprinkle kit from some lovely friends, however, you can find Easter and spring colored sprinkles at many stores or order them online.

Print

Yum

Easter Sprinkles Cracker Candy

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
• Miscellaneous Easter Sprinkles

Directions:

1. 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.
2. 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.
3. Carefully pour the mixture over the crackers, and use a spatula to spread the mixture out evenly.
4. Bake for 5 to 7 minutes, or until a medium golden brown.
5. 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 the crackers to rest for 5 minutes.
6. Use a cake spatula or silicone spatula to spread the melted chocolate over the crackers. Toss on the sprinkles. 
7. Allow to rest for several hours or until the chocolate has hardened, or place the cookie sheet in a fridge or freezer to quicken the process.
8. Cut or break the cracker candy into pieces and then store them in an airtight container.

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