Halloween Crack Candy Recipe
Halloween Crack candy recipe: crispy ‘n chewy toffee enrobes crispy saltine crackers topped with chocolate and spooky Halloween sprinkles, eyes, and candy corn!
Servings: 30 servings
Ingredients
Halloween Crack
- 1 cup unsalted butter
- 1 cup brown sugar packed
- 35-45 saltine crackers depending on size of pan and brand of crackers
- 12 oz bag semi-sweet chocolate chips or 2 cups
Halloween Candy Toppings
- 2 teaspoons googly eyes variety of sizes
- ¼ cup candy corn
- 3 tablespoons Halloween M&M’s
- 1 tablespoon Halloween sprinkles
Instructions
- Preheat oven to 400°F. Line a 10x15” baking sheet with parchment paper and mist with cooking spray. Fully line the sheet with 1 layer of crackers. Set aside.
- In a medium saucepan over medium heat, whisk together butter and brown sugar only until butter is melted. Let it sit (not whisking at all) while it comes to a boil. It’s done once it reaches 270°F to 290°F on a candy thermometer (required).*
- Working quickly, pour toffee over the crackers and spread into an even layer with a large offset spatula. (It will set in seconds). Bake for 3-5 minutes, or until bubbling.
- Sprinkle chocolate chips evenly over the toffee and let sit until melted. Using a small offset spatula, smooth into an even layer. Sprinkle and press Halloween Toppings into the chocolate. Chill in the refrigerator until hardened, about 1 hour. Or freeze for at least 30 minutes.
- Use a spoon to pop the corners of the Halloween crack out and loosen it from the sheet. Peel off the parchment paper. Slice the Halloween crack into pieces. Enjoy!
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Notes
- *Without a candy thermometer, you won’t be able to accurately gauge the perfect temperature for toffee, which will result in separation, over-chewiness, etc.
- Storing Instructions: Store Halloween crack in an airtight container in the refrigerator or room temperature for up to 1 week.
- Freezing Instructions: Store Halloween toffee in an airtight, freezer-friendly container for 1-3 months. Thaw, if needed, to avoid hardened toffee.
Nutrition
Calories: 178kcal | Carbohydrates: 19g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 42mg | Potassium: 81mg | Fiber: 1g | Sugar: 14g | Vitamin A: 198IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg