Super tasty and super easy saltine candy

by Monika Bartyzel, Posted May 9th 2008 @ 10:32AM

In a flurry of childhood memories last year, I picked up a big box of saltines, jonesing for that salty taste of my youth. Unfortunately, I bought a cheap brand and they tasted like crap. They sat in my cupboard, got stale, and finally, I was determined to make use of them. Half got crumbled into crumbs, and the other half met a sugary fate I found online: saltine candy. I saw this simple recipe everywhere, and quickly became determined to try it.

The result: I baked up a crunchy, tasty candy treat. This is the type of thing you make for company, or if you live with a lot of other people, because it's way too easy to eat too much of it yourself. It's devilish sugary goodness, and so very easy and quick to make. Check out the recipe after the jump.

Saltine Candy

For a 1/4 box of saltines, or one package, you'll need:

1 cup sugar
1 cup butter
12 oz. chocolate chips
(you can substitute other types of chips, but if you choose vanilla or butterscotch, for example, they'll taste even more sugary)

Preheat your oven to 350°

-Line a 9x13 pan with foil, and then spray with oil.
-Line the bottom with one layer of crackers.
-Combine sugar and butter in a sauce pot and bring it to a boil. Stir for 3 minutes.
-Pour the mixture over the crackers, and bake for 20 minutes.
-Just out of the oven, pour the chips on top, and spread them across the top as they melt.*

*I found that my butterscotch and vanilla batches had a much harder time melting. In the future, I might pre-melt the chips and pour them on -- to skip the spreading step and make funky designs.

Filed Under: Ingredients, Methods
Tags: baking, candy, saltine candy, SaltineCandy, stale saltines, StaleSaltines

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Reader comments (Page 1 of 1)

5-09-2008 @12:15PM Beta Xtal said... Sounds tasty. What 'crackers' would you use?
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5-09-2008 @12:56PM Beta Xtal said... Ahh....Got it....'Saltines' are crackers (sorry, UK here).

I guess I could use something like 'Ritz' crackers.

Please excuse my ignorance :-)
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5-09-2008 @6:31PM zenbecca said... I love this stuff, but I make mine with brown sugar. It's the perfect balance of salty, sweet, crunchy, and buttery goodness.
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5-09-2008 @2:20PM Scott said... Ritz might work but what you really want are saltines - I've heard them called "soda crackers", too. They are really plain, apart from the salt. Ritz might be a tad too rich.
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5-09-2008 @2:47PM Monika said... Beta -
I agree with Scott on the richness.

Here's a link if you ever want to check out some saltines: http://www.americansweets.co.uk/nabisco-saltines-crackers-519-p.asp

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5-09-2008 @3:09PM Kathi said... I love these and yes I have been known to eat an entire batch "by accident".....

Try brown sugar instead - makes it taste like a toffee bar!
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5-09-2008 @6:37PM Beta Xtal said... Scott,
Thanks for your input.

Monika,
Great link, thank you.
I'm not sure what our friends in the US would think about +/- $8.00 a pack but I'll give them a try.

Brown sugar....Toffee...Nice one Kathi.

I love trying new tastes.
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5-11-2008 @9:23PM momdgp said... I make this every year as a Passover treat, using matzoh (which is in essence an unsalted cracker) and brown sugar.
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5-10-2008 @9:21PM Monty Harris said... Water crackers/biscuits are a close substitute for saltines I would think.
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5-10-2008 @11:38PM Monty Harris said... Oh my! I made these shortly after my last post and everyone in the house was amazed. I was not sure of the instruction to make a "single layer" because the picture looks like the crackers were crushed. I decided the intent was to leave them whole after reading other posted recipes. I ended up adding nuts too. I ended up using dark brown sugar. I followed the three minute boil, added a teaspoon of vanilla, poured it over the 38 crackers from a whole sleeve of crackers, smoothed it a little, sprinkled with pecans and baked. I sprinkled with chocolate chips as soon as it came out of the oven ad then leveled them when they melted.

Very tasty. My son said this tastes like something you'd buy. I took that as a compliment and a success for such a simple recipe.
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