Candy Crunch Bar Recipe

These are so good. I make them every year at Christmas. They are very easy and make a great gift packed in a pretty tin or box.


1 sleeve (approx. 35 crackers) of saltine crackers
1 cup butter
1 cup brown sugar (packed)
½ teaspoon vanilla
8 oz. semisweet chocolate chips
1 cup chopped pecans (optional)

Preheat oven to 375 degrees. Line a 15” x 10” x 1” jelly roll pan (or a cookie sheet pan with sides) with foil. You could also use a 9” x 13”—bars will just be thicker. Spray foil lightly with Pam or cooking spray. Spread saltine crackers evenly in pan. They should touch and cover entire foil area. In a 15” x 10” pan, you should use almost the entire sleeve of crackers (and break crackers in half if you need to at the end).

Combine butter and brown sugar in saucepan. Cook over medium heat, stirring regularly until it comes to a boil. Continue cooking 3 more minutes, stirring constantly. Add vanilla and stir. Pour mixture evenly over saltine crackers. Bake in 375 oven for 15 minutes. Remove from oven.

Sprinkle pan evenly with chocolate chips. Let sit for 5 minutes. The chocolate will start to melt. Use a spoon to spread the melted chocolate over the crackers. Sprinkle pecans over chocolate and lightly press into chocolate. Set in freezer for about 30 minutes. Remove from freezer and peel away foil. Break into pieces (however big or little you like). (This is sort of a messy process, but they are worth it!) These are best stored in the freezer or refrigerator.