Halloween Crack
Indulge in Halloween Crack, a perfect balance of sweet and salty with chocolate, caramel, and your favorite Halloween candies.
Servings: 36
Calories: 421kcal
Equipment
- 13x18 Baking Sheet
- Aluminum Foil or parchment paper
- Saucepan
- Offset Spatula
Ingredients
- 48 saltine crackers
- 3 sticks butter unsalted
- 300 grams light brown sugar about 1 ½ cups, packed
- 2 cups dark chocolate chips
- Candy Corn optional
- Halloween Sprinkles optional
Instructions
- Arrange crackers side by side on prepared baking sheet in a single layer.
- Over medium heat, melt butter and brown sugar together. Bring to a boil, then lower the heat just a little, and keep it rolling until it reaches between 270-290F with a candy thermometer, which usually takes about 10 minutes. Stir periodically, but too much stirring can cause the caramel to separate.
- Pour the toffee mixture carefully on the crackers, and spread as evenly as you can (work quickly here, it will harden fast).
- Sprinkle chocolate chips over top, and once it starts to look melty (about 2 minutes), spread it evenly over the caramel using an offset spatula.
- Top with any sprinkles as desired (or not).
- Let set at room temperature or refrigerate for 2 hours, then break into small pieces and enjoy.
Notes
- Watch the Color: If you're not using a candy thermometer, cook the caramel until it reaches a deep golden color—not brown. If you're using a thermometer, aim for 270-290F before moving on to the next step.
- Softened Chocolate: Be patient and let the chocolate soften before spreading so it glides across the caramel without pulling it up.
- Decorating: I like adding the larger candies first, then filling the gaps with sprinkles.
- Toffee: Allow the toffee to completely cool and set before breaking it into pieces for the cleanest results.
- Work Quickly: When spreading the caramel since it begins to set almost immediately.
- Room Temperature: Store in an airtight container for up to 1 week, placing parchment paper between layers if stacking.
- Refrigerator: Store for up to 2 weeks if your kitchen is warm.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 421kcal | Carbohydrates: 79g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 294mg | Potassium: 83mg | Fiber: 0.5g | Sugar: 68g | Vitamin A: 236IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 0.4mg
