Please note this post contains affiliate links.
Mardi Gras season is here and that means it’s time to break out the King Cake Crack Candy! With all the colors and flavors of a King Cake, this “crack” candy is the sweet treat everyone will be reaching for. You won’t believe how ridiculously easy it is to make!
Mardi Gras season is in full swing and even though I am heading to the other side of the planet, I am keeping the fun near and dear to my heart.
Ok really, more like my stomach. But that’s the way to my heart. So it all makes sense?
ANYWAY, I have always loved the idea of King Cake for Mardi Gras, but with January being the crazy month it generally is, and February centering around pink heart mania, I tend to kinda miss the holiday out here in Colorado.
So since baking a cake isn’t the highest of my priorities, I opted to make that King Cake dream of mine come to life, but in a much simpler and easier way.
“Crack” candy is traditionally made around Christmas, but honestly, I think it can be busted out for any holiday. This particular recipe is a great example of that.
Heck, you could even substitute red and pink decorative sugars for the green, purple and yellow for Valentine’s Day if you want to make another batch after this one disappears…
Which I wouldn’t blame you for AT ALL.
Honestly, this king cake crack candy never lasts long. Piece by piece the deliciousness disappears….
How can you resist it though? There’s white chocolate. Then there’s cinnamon. There’s a crunch and a little bit of saltiness to counteract the sweetness.
It’s everything you could ever want, in the easiest to make recipe ever!
So whip up a giant batch for your celebrations! It’s a great snack and dessert for anytime of day.
More Mardi Gras Recipes To Check Out: Hatch Green Chile Gumbo | Beignet and Coffee Cocktail Shake | Cajun Shrimp & Andouille Sausage Stuffed Potatoes | King Cake Donut Holes | King Cake Daiquiri
This Recipe’s Must Haves
I love using this half sheet baking pan for this recipe! It’s just the right size (approx. 9 inches by 13 inches).
If you don’t have a great saucepan, be sure you grab one because it’s a crucial tool for the caramel you are going to make in this recipe.
This OXO Good Grips Wooden Corner Spoon & Scraper
is ideal for stirring AND scraping out every bit of magic in this recipe.
FAQs
Should I use light or dark brown sugar?
You can use either for this recipe! I made mine with light brown, but you can also use dark. Note that dark brown sugar will give you a stronger molasses flavor.
Where can I get green, purple, and yellow colored dusting sugar?
You can either pick up yours at Michael’s or Hobby Lobby. You can also order this set from Amazon because it has all three colors in one.
I personally couldn’t find it at my local grocery store but you might get lucky!
A Few Tips For Success
• Use an offset spatula to spread the chocolate if you happen to have one!
• You can use any size baking sheet for this recipe! Just make sure it is at least 9-by-13 inches at minimum.
Watch just how easy this recipe is to make below!
King Cake Crack Candy
ingredients
- 40-42 saltine crackers
- 1 cup unsalted butter
- 1 cup brown sugar packed
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 12 oz white chocolate chips + more for drizzling
- Green decorative sugar
- Yellow decorative sugar
- Purple decorative sugar
instructions
- Preheat oven to 375 degrees F. Line a rimmed cookie sheet with parchment paper. Lightly spray with cooking spray.
- Place saltine crackers side by side on the parchment paper. Set aside.
- Combine butter, brown sugar, and cinnamon in a large saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla.
- Pour the mixture evenly over the crackers. Use a greased spatula to spread over the crackers as needed.
- Bake for 5 minutes.
- Remove from oven. Top with 12 oz white chocolate chips. Let rest 5 minutes. Use a spoon to spread the melted white chocolate evenly over the crackers.
- Decorate the top with green, yellow and purple decorative sugars. Drizzle with additional white chocolate as desired. Cool in the freezer for 30 minutes.
- Break into pieces, removing from the paper. Store in the refrigerator in a ziplock bag or airtight container.
Janie says
The recipe doesn’t mention where to use the cinnamon. I assume it gets added to the brown sugar-butter mixture?
Meghan B. says
Oh gosh, sorry about that typo! Yes, it gets added to the brown sugar and butter mixture. I am updating the recipe now! Thank you!
GAYLE SCHMIT says
that is ground cinnamon or cinnamon sugar
Meghan Y. says
Ground cinnamon!
Dawnielle Perez says
I added the vanilla into the sugar mixture since the directions doesn’t say where to put it I assumed it was in the mix lol… just made this and about to try it in 30 mins! Thanks for sharing!
Meghan Y. says
Oh gosh I’m sorry about that! You are correct to add it there! I am updating the recipe now – thanks for the catch! I hope you love it 🙂
Judy Carr says
Where can I buy colored sugar or do I have to color the sugar?
Meghan Y. says
I get mine at Michael’s or Hobby Lobby! You can also order them on Amazon, but I always find them at either of those stores in the cake decor area.
Rhonda says
Make your own with sugar and food coloring! Add 3 TBS sugar in a ziplock bag and start by adding 1 drop of food coloring. Mix by Rolling your fingers on the outside of the bag. Add more food coloring as to reach desired color. Mix red and blue to get purple. Much more economical then buying expensive candied sugar.
Meghan Y. says
This is such a great idea! Thanks for the directions!
Suzanne Olexy says
Looking forward to bringing some Mardi Gras to my Mississippi friends. Thanks for sharing.
CurlieGrl says
Girl! Get yourself an offset spatula to spread the chips! You’ll thank me later. ?
Ann Marie says
I made this tonight, I sprayed cooking spray on my wax paper and when I took it out the freezer it was stuck to the bottom and when I tried to peel it off the “crack” it would not come off. HELP!
Meghan Y. says
Hi there! Sorry to hear you are having trouble! Try letting it come to room temperature a little bit more, it should peel off then.
Lindsay says
You shouldn’t be using Waxed Paper. When you bake Waxed Paper, the wax literally melts into what you’re cooking and becomes part of your food. The recipe calls for Parchment Paper, which is nonstick and used for baking cookies and cakes to make it easy to remove from the pan. She lightly sprayed cooking spray on her Parchment Paper before beginning the recipe. Please don’t use Waxed Paper, it’s not good for your digestive tract.
Missy @MySh!ttyKitchen says
Holy cow, just made these for book club and I am going to have a hard time waiting until everyone gets here! These are so delicious and really taste like king cake! I am going to be making a blog post on these and will link back to you.
Kristy says
Even with the chocolate it tastes like king cake?
Meghan Y. says
It does!! Since white chocolate is a mild flavor and you are using not a ton, the king cake flavor really comes through!
Rhea says
I assume I should melt the chips before topping the crackers?
Meghan Y. says
Nope! Letting them rest on the hot caramel sauce melts them so they are spreadable! You just need to melt additional chocolate chips if you want to drizzle with more white chocolate 🙂
Taylor says
I tried to melt them as the recipe stated and they didn’t melt or get spreadable. Ended up putting them back in the oven ? thoughts?
Meghan Y. says
If they didn’t melt then stick them back in the oven for about a minute or two. Some ovens are different so it can take a little longer for the chocolate chips to melt!
Barbara H says
Does it matter on the brown sugar – light or dark?
Meghan Y. says
You can use either! If you like a more molasses flavor use dark. I usually use light!
Linda H. says
I made a batch of this yesterday to take to my Bible Study class. To say it was well received would be an understatement; they loved it, and so did I. It’s a nice variation of the traditional toffee and chocolate recipe, and it’s easy to make.
Meghan Y. says
YAY I love to hear that! I’m so glad you enjoyed it!
Heidi says
What size baking sheet is required?
Meghan Y. says
You will want at least a half sheet baking pan, about 9×13-inches!
Debbie Baham says
Oh my! Making these to share with the float riders in my Krewe!
Laissez les bons temps rouler
⚜️?⚜️?⚜️?⚜️
Meghan Y. says
Woo hoo!! I hope you all love it!!
Mel says
Does color sugar come in Splenda or another sugar substitute. I bought sugar free white chocolate chips on Amazon. We can not have the sugar. Diabetes.
Meghan Y. says
I don’t know of any sugar free sanding sugar, but you could try to find sugar free sprinkles in purple green and yellow as an alternate!
Janet landry says
You can dye your white sugar with food coloring. Google it for ideas on how to do it. I used to do this White my school kids. Thanks for candy recipe
Meghan Y. says
What a great idea!! I love that!
Betty says
Why put crackers on parchment paper? Why line a cookie sheet with aluminum foil? These directions don’t make sense.
Meghan Y. says
You put the crackers on parchment paper greased with cooking spray so the crackers don’t stick after baking. Otherwise you won’t be able to get it off the pan!
Rindy Williams says
do you melt the chips or will they melt when scattered on top of crackers right out of the oven thank you
Meghan Y. says
They will melt after scattering them and letting them sit on the hot caramel for 5 minutes 🙂
Karen Jones says
I must have bought indestructible white chocolate chips as mine refused to melt after letting them sit on top for 5 min. I put the cookie sheet back in the oven for 2 min intervals and still they refused to melt. We’re eating the crack as is but we have to pick up the white chocolate chips when we take a bite of the crack. I’m going to make this again because A we have almost eaten it all and B I want the chips to melt so that my colored sugar shows up.
Meghan Y. says
Oh no! I would definitely try a different brand for the white chocolate chips!
Sherrie says
I made this today. It’s delicious but still kinda gooey. Is it supposed to be like brittle?
Meghan Y. says
Hi Sherrie! It should not be gooey, it comes out more like brittle and should snap when you break it up versus being soft. I would freeze it for longer in that case until it is hardened!
Gloria says
Bummed as my white chips didn’t melt! I did as the directions stated & they are not melting! Next time I will melt my chips before pouring on the hot crackers. ?????
Meghan Y. says
Darn that stinks! If you run into that issue again I recommend just putting the pan back in the oven for a couple minutes! The latent heat should melt them after a couple of minutes ?
kindra says
Thanks for the recipe. How far in advance can I make these?
Meghan Y. says
The crack candy lasts for a couple of weeks!