Confetti Crisps {Easy Crispy, Crunchy, and Colorful Christmas Treat}

December 23, 2011 4 Comments

A friend brought these over to our home and after having just one bite I was in heaven!  It’s the perfect combination of crispy, sweet, and chewy with just a hint of salt.  And chances are you have everything you need for this in your pantry!!

Confetti Crisps

40 square (about 2×2″) saltine crackers
3/4 cup packed brown sugar
3/4 cup butter (not margarine!)
1 teaspoon vanilla
1 cup semi-sweet chocolate morsels
1 cup mini-twist pretzels, broken into small pieces (my friend just used sticks)
1/3 cup chopped peanuts
1/3 cup Mini M&M’s (my friend used regular sized… Christmas colors would be super cute too!) – here is a coupon!
1/3 cup raisins (optional)

  • Preheat oven to 350 degrees.  Arrange crackers side by side in single layer on large bar pan or jelly roll pan (make sure you use parchment paper or non-stick spray).
  • Combine brown sugar, butter and vanilla in 2-quart saucepan.  Cook over medium heat, stirring occasionally with a whisk, until mixture comes to a full boil across the surface.  Boil, stirring constantly 4 minutes.
  • Immediately pour sugar mixture over crackers and spread evenly with a spreader or rubber spatula.  Bake 10 to 12 minutes or until bubbly and lightly browned.  Remove pan from oven to cooling rack.
  • Immediately sprinkle baked crackers with chocolate morsels.  Let stand 3 minutes, allowing morsels to soften, then spread evenly over surface.  Sprinkle with pretzels, peanuts and mini M&M’s.  Lightly press toppings into melted chocolate using back of a spatula.  Let stand at room temperature to cool completely.  Refrigerate 20 minutes to firm chocolate.  Cut into squares (my friend just broke hers up).
  •  Makes about 40 squares.  These are so good, you’d be wise to double this recipe – just use a full sized cookie sheet instead.
  • Store in tightly covered container in a cool place at room temperature so they will stay crisp.
Find our other favorite holiday recipes here.  This recipe is from the Pampered Chef Delightful Desserts cookbook.  Thank you for sharing Dyanna!

 

Comments

  1. I love these. Have made these many times just without all the candy and pretzels on top.

  2. Thanks! Was looking for something to make for a gathering tonight. Easy-peasy.

  3. Catherine Miller-Smit says:

    Might I suggest using craisins (dried cranberries) instead of raisins? Color is perfect and you get a sweet twang instead of just sweet. I need to pick up the mini M&M’s and crackers but have everything else to try them tomorrow! Sound yummy!

  4. I’ve made this recipe for years, it is my absolute favorite! We always called it “Soda Cracker Candy” in our family. Never tried it with pretzels and M&Ms, I usually top mine with chopped pecans and a sprinkle of sea salt. This is the perfect combination of salty and sweet. I just burned a batch in the oven last night!

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