caramel cracker cookies (make your own candy, put it in a cookie, woohoo)


Mary is a San Diego native and has been a food blogger for 11+ years. She is an avid reader, a lover of puppies, and loves trying new food. Foods she loves: sweets, peanut butter, pasta, Triscuit crackers with cream cheese, and extra nuts on top of her sundaes. Food she dislikes: pickles, really spicy food, runny eggs, olives, and too much arugula.

6 Responses

  1. Darlene says:

    How interesting. I think I’ve only had cracker candy twice in my life — one may have been from you now that I think about it. I love the added salty bit that breaks through the sweetness.

  2. holy #$%#, this recipe is awesome! I’ve had caramel cracker “candy” before (made by a student’s mom) but never tried making it myself. i like how you combined the candy with a cookie bu since i’m lazy, i will probably just end up making the cracker candy! must buy saltines today!!!!!! and if i’m ever super ambitious, then i will make both! 🙂

    • mary says:

      Haha, I know it probably does seem like a lot of work… but the good part is if you get lazy and just do step one, you still have candy! So you still win!

      • Hi Mary – I made 2 batches! The “goo mixture” seemed a bit too “oily” from the butter. I reduced the butter in the 2nd batch and it wasn’t so bad. I also put too many choc chips in the first batch so the choc. layer was thick when I spread it around.

        I don’t have a Silpat, so I used foil as you suggested. To make it cool down faster, I lifted the foil with the cracker candy and put it on another baking sheet and put it in the freezer for 10 minutes. It tasted pretty good cold too!

        Were your crackers buttery at the bottom? When I poured the “sugar/cond. milk/butter” mixture, there was a thin layer of buttery oil that poured first before the solids. Gosh, I’m wondering if I screwed it up or something.

        Lastly, I used Maldon sea salt flakes. I had Himalayan pink sea salt crystals (from Trader Joe’s) but the white sea salt flakes looked much prettier.

        I was planning to use the 2nd batch with some ready made choc chip cookie dough but I’m too lazy to chop up that 2nd batch. I may end up bringing it to work to share with my colleagues/office mates.

        • mary says:

          Hi CC! I’ve made it with less butter, too (1 stick) but found that it didn’t quite gooey enough for my tastes – but it still works. I didn’t have buttery bottoms on my crackers though, hmm. Mostly I would just always get the caramel stuff on the bottom and it be almost burnt-like – a very dark amber color. Maybe the goo mixture didn’t cook for long enough and it started to separate? I’ve also used fleur de sel for the top, which is also tasty.

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