Paula Deen Crack Candy

Paula Deen crack candy takes 10 minutes and saltine crackers, butter, brown sugar and chocolate morsels to make a crunchy, buttery toffee bark. Try this easy holiday candy for the holiday table, potluck or game day, since it's a no-fuss Southern comfort food treat that feeds a crowd.

Let the butter and brown sugar boil for the full 3 minutes, because that is what turns the mixture into a toffee that snaps. Pull it too soon and the candy stays soft and greasy instead of crisp.

Paula's version stacks mini semi-sweet chips, mini milk chocolate chips and toffee bits, so every bite has three layers of sweetness. Switching off the oven before the toppings go on lets the chocolate soften gently without scorching the nuts.

Paula Deen Crack Candy

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

620

kcal

Saltines soak up a buttery brown sugar toffee, then get blanketed in melted chocolate, toffee bits and nuts. Once it sets, it breaks into crisp, salty-sweet squares.

Ingredients

• 1 1/2 sleeves saltine crackers
  

• 2 sticks Butter
  

• 1 cup packed brown sugar
  

• 1 cup mini semi-sweet chocolate morsels
  

• 1 cup mini milk chocolate morsels
  

• 1 cup toffee bits
  

• 1 cup finely chopped walnuts or pecans
  

Directions

• Prep the pan: Spray a large cookie sheet with cooking spray, and line it with parchment paper first if you like. Then lay the saltine crackers in tight rows across the pan.
• Boil the toffee: Melt 2 sticks of butter in a medium saucepan, then stir in 1 cup of packed brown sugar. Bring it to a boil and let it bubble for 3 minutes, which is what gives you that crisp toffee layer.
• Pour and bake: Pour the hot mixture evenly over the crackers and bake in a preheated 350°F oven for 3 to 5 minutes. Once it comes out, turn the oven off so it holds a gentle heat.
• Add the toppings: Sprinkle 1 cup mini semi-sweet morsels, 1 cup mini milk chocolate morsels, 1 cup toffee bits and 1 cup finely chopped walnuts or pecans over the crackers. Then slide the pan back into the oven for 3 to 5 minutes until the chocolate melts.
• Cut into squares: Take the pan out and cut the candy into squares while it is still warm. After that, let it cool completely so the pieces firm up and snap cleanly.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Reynolds unbleached parchment paper, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pecans instead of walnuts for crack candy?

Yes, the recipe calls for either walnuts or pecans, so use whichever you have on hand. Chop them finely so they stick to the melted chocolate and don't slide off the squares.

Why is my crack candy soft instead of crunchy?

Most of the time the butter and brown sugar didn't boil for the full 3 minutes. Boil it a little longer next time, and let the pan cool completely before you break it up.

Can I use graham crackers instead of saltines?

You can, but the salty-sweet balance changes, since saltines give the toffee its signature contrast. If you swap, expect a sweeter, softer candy.

How do I store leftover crack candy?

Keep it in an airtight container at room temperature for a few days, or in the fridge if your kitchen runs warm. I wouldn't count on it lasting long, though, because it disappears fast.

Can I make crack candy ahead of a party?

Yes, it is a great make-ahead treat since it sets up completely as it cools. Cut it while warm, then pack it up once cool so the squares stay crisp.