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This vegan halloween crack candy is a fun, simple and delicious spooky treat. There’s a layer of saltine crackers, homemade toffee, dark chocolate and finally, fun halloween sprinkles! This crack candy is a little salty, sweet, chocolatey and insanely addicting. Best part? You’ll only need 4 ingredients to make this halloween saltine toffee recipe.
This halloween crack recipe is…
- a quick and easy treat!
- perfect for the fall season.
- a candy recipe that doesn’t require a candy thermometer!
Ingredients for vegan halloween crack candy
- Crackers: Saltine crackers or doria doriano crackers if you live in the UK! You could really use any kind of crackers you want, like graham crackers or even ritz crackers! But if you can, try to use either dorias or saltine crackers as they gift this halloween treat with a perfect salty flavor.
- Butter: Salted vegan butter is what I prefer to use, but feel free to use vegan unsalted butter!
- Sugar: Light brown sugar or even dark brown sugar. Use whatever you have at home!
- Chocolate: Either vegan dark chocolate bars or chips work in this recipe! If you’re using bars of dark chocolate like me, make sure you chop them up into medium-small sized chunks. This way they’ll melt easily.
- Toppings: I like to keep this halloween crack pretty simple, by using classic halloween sprinkles, and also some chopped up vegan-friendly m&m’s!
How to make the very best halloween crack candy
This sweet treat is so simple to make and even more delicious. To start, line a large cookie sheet with parchment paper. You’ll need to use a baking sheet with rimmed edges, so something like a large jelly roll pan would work perfectly for this halloween bark recipe! Grease the parchment paper with a little vegan butter, and then place the crackers in a single layer. If you find you have gaps you want to fill up, simply break the crackers to fill in the gaps.
In a medium-sized saucepan add the vegan butter and light brown sugar and heat over medium-low heat to melt the butter. The butter melts pretty quickly so keep your eyes on the mixture because as soon as it’s melted, you want to bring the heat up to medium-high heat so it can get all nice and bubbly. Set a timer, and boil for 2-3 minutes. While the toffee mixture boils together, make sure you’re consistently stirring to prevent any bits from burning. Do this carefully too, as it will be very very hot!
As soon as the toffee mixture is done, carefully pour it over the crackers. Try and pour it over the crackers as evenly as you can, and then with an offset spatula, quickly spread the toffee sauce over all the crackers. Pop the baking tray into a preheated oven and bake for 5 minutes. While it bakes, the toffee will soak a little into the crackers, and it’ll also act as the ‘glue’ that holds this candy together!
While the toffee is still hot, sprinkle the dark chocolate chips or chunks on top of the crackers. Try and have them sit in a single layer if you can! Allow the dark chocolate to sit over the hot toffee for 3-5 minutes. With an offset spatula, spread the melted chocolate all over the toffee-coated crackers. And if the chocolate didn’t melt, pop the baking tray into the oven for a little bit longer, around 1-2 minutes, this should melt all the chocolate so you can spread it over the crackers.
Sprinkle over your chosen halloween sprinkles and vegan m&m’s. I really love the look of candy eyes in this halloween saltine crack recipe, I wish the vegan halloween sprinkles I bought came with more! It looks spooky, and makes the eyes look like they’re drowning! And if you can’t find any vegan friendly sprinkles, just chop up your favourite vegan chocolate bars, or sweets and use them as your decoration!
Allow the chocolate to cool at room temp for a couple of hours, or pop it in the fridge to speed up this process. If you refrigerate the halloween crack, allow it to come back to room temperature before breaking into medium-small pieces. And if you want to create the swirls like I have, you’ll need to allow the chocolate to be halfway cooled before swirling cute lil swirls with a knife!
You can either break them with your hands or do it with a knife! The beauty of this recipe is that the slices don’t have to be perfect! In fact, I kinda like having different sizes, some medium and some more bite-size pieces.
Place any leftover halloween crack into an airtight container and keep it at room temp for 1 week! Or keep refrigerated for up to 2 weeks.
Once you try this saltine cracker candy recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
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Ingredients
- 1 sleeve salted saltine crackers (*see notes for UK alternative)
- 225 g salted vegan butter
- 220 g light brown sugar
- 340 g 70% dark chocolate chunks or chips
- fun halloween sprinkles
Instructions
- Preheat oven to 190°C/375°F. Line a baking tray with parchment paper, grease with a little vegan butter. Place the saltine crackers in a single layer, side by side.
- Toffee: In a saucepan, heat the vegan butter and brown sugar together. Once melted, bring to a boil and as soon as it starts boiling, boil for 3 minutes while constantly stirring. As soon as the mixture is done boiling, carefully pour over the crackers. With an offset spatula spread the mixture over the crackers. Bake for 5 minutes.
- Chocolate layer: Sprinkle over the dark chocolate chunks or chips over the hot toffee mixture. Let it sit for 3-5 minutes. Spread the chocolate all over with an offset spatula. Sprinkle over the vegan halloween sprinkles and candy. Allow to cool for 2-3 hours at room temp or until the chocolate has hardened. You can speed this process up by placing it in the fridge too!
- If refrigerating, bring back to room temp before breaking into bite-sized pieces. Enjoy!
Notes
UK salted saltine cracker alternative: Doria Doriano Crackers.
