Salted Caramel Cracker Bites — The Best Easy No-Bake Treat

Salted Caramel Cracker Bites crackle the second you bite into one: a crisp cracker, a warm ribbon of caramel, a smooth chocolate finish, and the pop of flaky salt. I perfected this version after testing it a dozen times in a small test kitchen, dialing the caramel time and cracker spacing so every bite stays crisp. It’s a no-fuss sweet that scales for parties, and it’s forgiving enough for busy home cooks. If you like salty-sweet snacks, you’ll also enjoy a lighter riff in our Cinnamon Apple Cottage Cheese Bites, which balance creaminess with spice.

This article gives a clear ingredient breakdown, precise step-by-step instructions with metric and imperial measures, troubleshooting notes, and storage tips so your batch turns out perfectly every time. Ready to make a tray? Let’s walk through it.

Why This Recipe Works

The caramel is cooked just long enough to thicken and coat crackers without burning, giving a chewy toffee-like layer rather than a brittle sheet.
Lining crackers tightly creates a continuous toffee base that sets evenly and keeps the crackers crisp.
Topping with warm chocolate allows a glossy, thin coating that seals in texture and gives a clean snap.
A final scatter of flaky sea salt balances the sugar and brightens each bite.
Short baking time prevents the crackers from absorbing too much moisture; chilling firms the caramel quickly for clean slicing.

Ingredients Breakdown

Saltine crackers — 24 plain saltines (or 24 square crackers), arranged edge-to-edge. They give the signature crunch. Substitute gluten-free saltine-style crackers to make a gluten-free batch.
Unsalted butter — 170 g (3/4 cup). Melts into the sugar to make the toffee base. Using salted butter will change salt balance; reduce added finishing salt if you use it.
Light brown sugar — 150 g (3/4 cup packed). Adds molasses depth. You can use dark brown sugar for a deeper flavor, but the toffee will be slightly darker.
Light corn syrup — 30 ml (2 tablespoons). Stabilizes the caramel and keeps it glossy. If you omit it, the toffee may crystallize slightly.
Vanilla extract — 5 ml (1 teaspoon). Rounds and sweetens the caramel flavor.
Semisweet chocolate — 225 g (8 oz) chips or chopped chocolate. Melts to a smooth top. Use good-quality chocolate for best flavor.
Flaky sea salt — 1/2–1 teaspoon for sprinkling. Use Diamond Crystal or Maldon for flaky texture. If you use Morton table salt, use less.
Optional: 50 g (1/2 cup) chopped toasted pecans or almonds for a nutty crunch.

Note on brands and salt: If you rely on precise salinity, use Diamond Crystal kosher salt in the caramel (it’s lighter than Morton’s). If substituting Morton’s, halve the grams.

Essential Equipment

Rimmed baking sheet (13 x 18 inches / 33 x 46 cm) — a full sheet prevents overflow. If you have only a smaller pan, use two pans and divide the recipe.
Parchment paper — lines the sheet for easy removal and cleanup.
Medium saucepan with a heavy bottom — distributes heat evenly for the caramel.
Heatproof spatula — for spreading caramel and chocolate.
Instant-read thermometer (optional) — for checking caramel if you prefer temperature over timing.
Offset spatula or bench scraper — helps spread chocolate into an even layer and later cut the bites.
Rimmed cookie sheet or tray for chilling — anything flat and stable to cool the pan on.

If you don’t have a thermometer, rely on the described boil and simmer times with attentive stirring.

Step-by-Step Instructions

Makes 24 bites • Prep: 20 minutes • Cook: 10 minutes • Chill (inactive): 1 hour • Total: about 1 hour 30 minutes • Serves: 24 (1 bite each)

Step 1: Preheat and arrange the crackers

Preheat your oven to 180°C (350°F). Line a 13 x 18 inch (33 x 46 cm) rimmed baking sheet with parchment paper. Place 24 saltine crackers in a single layer, edge-to-edge, covering the sheet without overlapping. This tight grid creates a continuous caramel base.

Step 2: Make the caramel

In a medium heavy-bottomed saucepan, combine 170 g (3/4 cup) unsalted butter, 150 g (3/4 cup packed) light brown sugar, and 30 ml (2 tbsp) light corn syrup. Bring to a rolling boil over medium heat, stirring constantly, then simmer and boil for 3 minutes while stirring. The mixture should be smooth and glossy. Do not walk away — constant stirring prevents scorching.

Step 3: Pour caramel over crackers and bake

Immediately pour the hot caramel evenly over the arranged crackers, spreading gently if needed so every cracker has a thin coat. Bake in the preheated 180°C (350°F) oven for 5–7 minutes, until the caramel bubbles across the surface and smells toasted. The bubbling is the sign the sugar is cooked; it will set as it cools.

Step 4: Add chocolate and salt

Remove the pan from the oven and immediately sprinkle 225 g (8 oz) semisweet chocolate chips evenly over the bubbling caramel. Let them sit 1–2 minutes to soften, then spread into a thin, even layer with an offset spatula. Sprinkle 1/2–1 teaspoon flaky sea salt evenly over the chocolate. If using nuts, scatter them on now. The residual heat will melt the chocolate to a glossy finish.

Step 5: Chill and cut

Transfer the sheet to the refrigerator and chill until firm, about 1 hour. Use a sharp chef’s knife or bench scraper to cut into 24 squares. For clean edges, wipe the knife between cuts. Store as below.

Expert Tips & Pro Techniques

Watch the caramel stage: 3 minutes of rolling boil produces a chewy toffee that sets firm but not brittle. If you go longer, it will be harder and break the cracker.
Common mistake — soggy crackers: Space crackers edge-to-edge and do not overlap. Overlapping traps steam and makes the base soggy.
Make-ahead: You can make these up to 5 days ahead and store airtight at cool room temperature. For longer storage, freeze (see below).
Professional shortcut: For even melt and sheen, warm the chocolate slightly in the microwave in 15-second bursts at 50% power before spreading.
Avoid overheating butter: Use medium heat; a too-hot pan scorches the sugar and gives a bitter taste.
Clean cuts: Chill fully, then use a warm, dry knife and wipe between cuts for glossy clean edges.

Storage & Reheating

Refrigerator: Store in an airtight container at cool room temperature for up to 5 days. If your kitchen is warm, store in the refrigerator for up to 10 days. Separate layers with parchment paper.
Freezer: These freeze well. Wrap the whole slab tightly in plastic wrap and foil, or freeze individual pieces in a single layer on a tray then transfer to a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator for 1–2 hours before serving.
Reheating: No reheating needed. If chocolate looks dull after refrigeration, bring pieces to room temperature for 15–20 minutes before serving. Avoid microwaving — it can soften the caramel and make the crackers soggy.

Variations & Substitutions

Gluten-Free Version: Use a 1:1 gluten-free saltine-style cracker. No other changes needed. Texture may be slightly different depending on the cracker density.
Vegan Version: Replace butter with 170 g (3/4 cup) coconut oil and use brown sugar and 225 g (8 oz) dairy-free chocolate. Chill longer to firm; texture will be slightly softer.
Nutty Toffee: Sprinkle 50 g (1/2 cup) chopped toasted pecans over the caramel before adding chocolate. Keeps the same bake time.
Dark Chocolate: Swap semisweet for 225 g (8 oz) 70% dark chocolate for a richer contrast. Flavor will be less sweet; consider 10–15 g (1 tbsp) extra brown sugar in caramel if you prefer sweeter.
Spiced Twist: Add 1/4 tsp ground cinnamon and a pinch of cayenne to the caramel for warmth and a subtle kick. No other changes.

Serving Suggestions & Pairings

Serve on a dessert board with fresh fruit and nuts for a party platter.
Coffee pairing: a medium-roast coffee balances the sweet-salty profile. Try with our savory snack pieces for contrast at a gathering.
Ice cream topping: Break into pieces and sprinkle over vanilla or salted caramel ice cream.
Kid-friendly: Pair with cold milk and cut into small bite-sized squares for a lunchbox treat.

Nutrition Information

Serving size: 1 bite (1 of 24) • Makes 24 servings

Estimated per serving:

Calories: 152 kcal
Total Fat: 9.5 g
Saturated Fat: 5.6 g
Cholesterol: 20 mg
Sodium: 95 mg
Total Carbohydrates: 17.8 g
Dietary Fiber: 1.2 g
Sugars: 11.7 g
Protein: 1.8 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my crackers turn soggy?
A: Most often this happens when crackers overlap or the caramel is too watery. Arrange crackers edge-to-edge and cook the caramel to a 3-minute rolling boil. Chill the slab quickly to set the caramel.

Q: Can I make this without butter?
A: Yes. For a dairy-free or vegan version, replace butter with 170 g (3/4 cup) coconut oil. The texture will be a little softer and the flavor slightly coconut-forward.

Q: Can I double this recipe for a large crowd?
A: Yes. Use two rimmed baking sheets and divide the caramel between them. Bake and top the pans separately to maintain even cooking. Do not crowd a single tray with double volume.

Q: Can I prepare this the night before a party?
A: Absolutely. Make the slab the night before, chill until firm, then cut and bring to room temperature about 15–20 minutes before serving for the best texture.

Q: How long does this keep in the fridge?
A: Stored airtight at cool room temperature, it keeps up to 5 days. In the refrigerator, it will keep up to 10 days but may be firmer; allow it to come to room temperature briefly before serving.

Q: How can I get a shinier chocolate top?
A: Let the chocolate chips sit 1–2 minutes on the hot caramel before spreading. For extra shine, gently warm the chocolate first in the microwave in short bursts at 50% power.

Q: Can I use crackers other than saltines?
A: Yes. Use any small square or round buttery cracker. Watch salt levels — buttery crackers add more fat and flavor, and you may want to reduce finishing salt accordingly.

Conclusion

These bites are a quick, crowd-pleasing treat that balance crunch, caramel, and chocolate in every piece. If you’d like another simple sweet to serve alongside them, see the 12 Tomatoes version of Salted Caramel Cracker Bites for a classic take, and compare technique ideas with the Three Snackateers’ Salted Caramel Cracker Bites for more topping inspiration. Enjoy making a tray — and expect them to disappear fast.