A quick and easy no-bake candy made with saltine crackers, cinnamon sugar, and chocolate drizzle. Perfect for holidays and parties.
Author:Sarah Peterson
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:16 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 sleeve saltine crackers
1 cup (2 sticks) unsalted butter
2 cups packed light brown sugar
1 teaspoon ground cinnamon, plus more for dusting
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 tablespoon vegetable shortening (optional, for smoother chocolate)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
Arrange the saltine crackers in a single layer on the prepared baking sheet.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar until combined. Bring the mixture to a boil, stirring constantly, and let it boil for 5 minutes.
Remove the saucepan from the heat. Stir in the vanilla extract and 1 teaspoon of cinnamon.
Carefully pour the hot toffee mixture evenly over the saltine crackers.
Bake for 5 minutes, or until the toffee is bubbly.
Remove from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee. Let them sit for a minute to soften.
Spread the melted chocolate smoothly over the toffee. If using shortening, stir it into the chocolate chips before spreading.
Sprinkle additional cinnamon and sugar over the chocolate while it’s still melted.
Let the candy cool completely at room temperature, or in the refrigerator, until the chocolate is firm.
Once firm, break the candy into pieces.
Notes
For giftable storage, layer the pieces between parchment paper in an airtight container.
This candy stays fresh at room temperature for up to a week.
You can use milk chocolate or dark chocolate chips instead of semi-sweet.
For a finer cinnamon sugar dusting, mix 1 tablespoon of sugar with 1 teaspoon of cinnamon.