Name: Holiday Delight Candy
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 28 to 35 saltine crackers (about one sleeve, enough to line your tray); 1 cup (220g) firmly packed dark brown sugar; 1 cup (225g or 2 sticks) unsalted butter; 1/4 teaspoon kosher salt; 1 teaspoon vanilla extract; 2 cups (10 to 12 ounces) chopped good-quality semi-sweet chocolate

Description

Indulge in the spirit of the holidays with this delectable “Holiday Delight Candy.” Characterized by its irresistible blend of creamy caramel and smooth semi-sweet chocolate, this treat is laid out on a bed of crunchy saltine crackers for a delightful mix of sweet and salty. Perfect for festive gatherings, or as a thoughtful homemade gift, this recipe is designed to bring joy and sweetness to your holiday celebrations.

Ingredients

Scale

28 to 35 saltine crackers (about one sleeve, enough to line your tray)
1 cup (220g) firmly packed dark brown sugar
1 cup (225g or 2 sticks) unsalted butter
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups (10 to 12 ounces) chopped good-quality semi-sweet chocolate

Instructions

Prepare the Baking Pan: Preheat your oven to 400°F (204°C). Line a 10×15-inch jelly roll pan with nonstick aluminum foil, extending it to cover the edges completely. If using standard foil, ensure a light coating of baking spray to prevent sticking.
Arrange the Saltine Crackers: Place the saltine crackers in a single layer across the bottom of the prepared pan, fitting them snugly together to form an even base.
Make the Caramel Sauce: In a medium saucepan, combine the dark brown sugar, unsalted butter, and kosher salt. Place over medium heat and stir frequently until the butter melts and the mixture starts to boil. Let it boil for about 30 seconds and make sure the sugar is fully dissolved to form a smooth caramel. Remove from heat and mix in the vanilla extract.
Bake the Base: Pour the hot caramel mixture evenly over the crackers in the pan. Bake in the preheated oven for 5 minutes, or until the caramel bubbles energetically.
Melt the Chocolate: While the base bakes, melt the chopped chocolate in a microwave-safe bowl using 30-second intervals, stirring after each interval until smooth.
Assemble the Candy: Once the base is baked and slightly cooled, spread the melted chocolate over the caramel layer. Use a spatula to ensure an even coating.
Chill and Serve: Allow the pan to reach room temperature, then refrigerate overnight. Once fully set, remove the candy slab, peel off the foil, and cut into desired pieces.

Prep Time: 15 minutes
Cook Time: 5 minutes