Candy Corn Crack
Candy Corn Cracker Toffee for a fun twist on the classic!
Prep Time 10 minutes
Cook Time 15 minutes
Chilling 1 hour
Total Time 25 minutes
- 12 Saltine crackers enough to cover the bottom of your chosen pan
- 1 cup butter
- 1 cup brown sugar
- 1 cup white chocolate chips or white candy melts
- 1/4 cup Candy Corn
- Orange and Yellow sprinkles optional
Preheat the oven to 350F.
Place the butter and brown sugar in a medium-sized saucepan over medium heat and melt.
Avoid the urge to stir it too much, as that can separate the caramel.
Meanwhile, line a baking tray and cover the bottom with saltine crackers (or Ritz crackers - my favourite!)
Bring the caramel to 250F if you have a candy thermometer, or to about this colour - it should be a consistent texture with no standing butter.
Pour the caramel over the crackers and spread to the edges with an offset spatula.
Place the tray in the oven for 5 minutes until the caramel has formed a hard candy with the crackers.
Sprinkle enough white candy melts or chocolate chips over the toffee to cover it completely, and then melt in the microwave in 30-45 second bursts. Spread with an offset spatula to cover.
Sprinkle yellow and orange sprinkles over the melted chocolate while it is still wet and then add on the candy corn.
Place the whole thing in the fridge and allow to set at least one hour.
Calories: 450kcal | Carbohydrates: 414g | Protein: 17g | Fat: 244g | Saturated Fat: 152g | Polyunsaturated Fat: 74g | Trans Fat: 8g | Cholesterol: 524mg | Sodium: 649mg | Sugar: 373g