We have a cookie swap coming up, and that means I have to make cookies. Lots and lots of cookies. I’m set to make my go-tos during the Holiday season — Russian teacakes, crème de menthe bars, and caramel turtles. But this year, I also wanted to add something new to the mix and thought I would make some caramel chocolate candy.

Before I moved to New England, I photocopied a bunch of my grandma’s and mom’s recipes that they had written on notecards. I was flipping through for inspiration, when I found one titled “Candy.” No other detail or explanation needed.

Even though my mom thought “Candy” was good enough, I’ve named mine “Caramel Chocolate Candy” to provide a bit more description. Whatever the name, the recipes remains: saltine crackers topped with caramel, chocolate chips, and sea salt. Simple, but fine.

a tray of caramel chocolate candy bars
a tray of caramel chocolate candy bars next to a handwritten recipe and bag of chocolate chips
a tray of caramel chocolate candy bars

They freeze beautifully, and make a nice addition to a Holiday cookie tray. You can whip them up in minutes, and impress all your friends with your amazing baking talents. The part that takes the longest is lining the baking tray with saltines.

Thanks for the recipe, mom!

Update: I later asked my mom about the recipe. She told me that I was supposed to spread out the chocolate chips over the warm caramel. This would create a distinct chocolate layer and caramel layer. I laughed and told her it wasn’t obvious in the recipe to do this! I still served these to friends at a party as is and they were a big hit. So, make them however your heart desires!

Caramel Chocolate Candy

Course Dessert
Cuisine American


  • 1 box saltine crackers
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • ¾ cup semi-sweet chocolate chips
  • Pinch of sea salt


  • Preheat oven to 425°F. Top cookie sheet with foil. Line cookie sheet with saltine crackers.
  • Melt 1 cup butter into sauce pan. Add 1 cup brown sugar. Boil butter and brown sugar for 3-5 minutes until desired consistency is reached, stirring continuously and being careful to not burn or overcook the sugar.
  • Pour caramel over crackers. Top with ½ package (¾ cup) semi-sweet chocolate chips while caramel is still hot. Top with sea salt. Enjoy!

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