Must-Make Cracker Roca

December 8, 2014 by


My life changed that night at Bible study. It was the study, for sure, but the Cracker Roca helped, too.

A friend of mine showed up with the most delicious version of Roca I had ever tasted. When she told me how simple it was to make, I couldn’t believe it. I had to go home and make it for myself. (Thanks, TS!)

Of course, she was right. It is so easy. I’m a huge fan of the store bought Roca (especially the candy cane version available only at Christmastime!)

That being said, I now prefer this version. Not only does it cost much less to make than it does to buy it, but I think it is easier on the teeth and I love the salty tender crunch that is unlike the regular version.

Enough chatting, though – let’s get baking…

The Members

1 (10 oz) package of saltine crackers – approx. (I used the “with whole grain”. That means it’s healthier and I can eat more, right? Other recipes I found online used graham, soda, club, and Ritz crackers, so I think you can be pretty adaptable here.)

1 1/2 cups of butter (3 sticks)

1 1/2 cups brown sugar (I usually cut the sugar in my recipes, but I didn’t in this because it is candy and I wanted to make sure it set up right.)

2 (12 oz) packages of chocolate chips

Additional toppings, as desired. I used sliced almonds (you can also use chopped) and crushed candy canes. I also left some plain.

The Method

1. Pre-heat oven to 400 degrees, unless you are using a counter-top convection oven. (In that case, you only need to preheat oven 5 minutes before baking and at only 350 degrees.)

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2. Line your preferred cookie sheet(s) with aluminum foil and spray with a non-stick spray.

3. Place crackers in a single layer on the cookie sheet using as few or as many as it takes to cover the bottom.

4. Combine butter and sugar in a small sauce pan and cook over low heat until it reaches a boil. Continue to gently boil for 3 minutes and then pour (or use a small ladle to drizzle) over the crackers. Use a spatula to evenly spread the mixture over all of the crackers, if necessary.


5. Bake in a preheated oven for 5 minutes and then top with chocolate chips. Add desired toppings if using and press gently into the chocolate chips with a spatula or the back of a spoon.

6. Chill in the refrigerator for at least 3 hours or until the chocolate is firm. Break into pieces and store in the refrigerator in plastic bags or in a container.


Then try to exhibit enough self-control to not eat the entire batch because this makes an excellent gift for co-workers, neighbors, friends, and church family. Don’t forget to take them to your Christmas parties and Bible studies. You never know when you might change a life. (I’m sort of kidding).

Recipe adapted from this one.

Shared at The Art of Homemaking MondaysGood Morning MondaysWeekend PotluckTeach Me Tuesday, Cornerstone ConfessionsFaith Along the Way, Motivational MondayMama Told MeShow Stopper Saturday, & Retro Re-pin Party.

Also at Wonderful Wednesday Blog HopA Little R&RThe Wednesday RoundupBuns In My OvenFull Plate ThursdayParty In Your PJsI Choose Joy!The SHINE Blog HopPretty Pintastic Party, Saturday Night FeverTitus 2 Tuesdays, & Girl With Blog.

What do you think? Are you a Roca fan? Have you ever made Cracker Roca?

41 Responses to Must-Make Cracker Roca

  1. thebetterbaker11

    You’re so cute! Life changing Cracker Roca huh? =) Just today, I finished off the last of what I had already made…I think my favorite version is using saltines, but love it with grahams as well. And my recipe calls for 1 sticks butter along with 1 c. brown sugar (so you CAN cut the sugar, if you cut the butter too=) I’ve never ever heard of it being called Cracker Roca, but you can be sure that’s my name for it henceforth…=) Thanks for sharing. SUCH a wonderful holiday treat…quick too (except for chilling time).

    • Heather

      I admit that I did take a bit of artistic license with my words there 🙂 Thanks for sharing that excellent point that you can cut the sugar if you cut the butter, but why would I want to do that? Just kidding, my friend. I would imagine that the saltines are a little bit lighter and crispier than the grahams, but I bet the grahams add a nice flavor. I’ll have to try it. Thanks for reading. Blessings to you and yours. Know that you are in my thoughts and prayers daily. xo

  2. Jennifer | The Deliberate Mom

    Oh my goodness, my mom used to make this all the time but she hasn’t made it for a few years! You’ve inspired me to make a batch. Of course I don’t have saltines in the cupboard…. Off to the store we go!

    Thanks for sharing Heather. What a delicious trip down memory lane.

    • Heather

      You could make them from scratch, Jennifer, but buying a box would be much easier. I’m so glad to know you will be enjoying these soon and creating new memories with your girls. Have a wonderful day, my friend! xo

  3. Bev Nelson

    Heather, I make a caramel Roca with 1 cup of dark brown sugar, 1 stick of butter, & 1 cup of chopped walnuts. Combine in small sauce pan over low heat. Stir until mixture thickens a little & sugar is dissolved. Spoon a little over each cracker. (I line crackers out like you do on a cookie sheet.) Bake at 325 degrees for about 5 to 8 minutes, until caramel nut topping is bubbling & crackers are lightly browning around the edges. When cooled a little, I take them up with a spatula & put on a plate. You don’t have to refrigerate these. Love reading your inspiring blog. God bless, Bev

    • Heather

      Thanks for sharing your version, Bev. It all sounds good, except that I am allergic to walnuts, so I’d have to use almonds. How interesting that you don’t have to refrigerate your version. Thanks so much for reading. Blessings to you and yours.

  4. itallmattersmom

    I think this recipe needs to be called: “Heart Attack for the Holidays” — three sticks of butter?! And it looks fantastic and easy. Pinning!

    • Heather

      I know, right? This recipe makes a ton of candy, but you can cut it by 1/3 or even 2/3 if you don’t need a lot. I, however, need a lot. 😉

    • Heather

      I love Roca, too, but I love this version even more. You are very wise to make 2 batches – one for you and one for them. That being said, this recipe does make a lot so you might be okay with just one. 🙂

  5. tmpresser

    Yum, yum, yum, will have to try and find those crackers in Australia or the equivalent, sounds great. Thanks for linking up at Good Morning Mondays. Blessings

  6. jesthepilgrim

    Good morning Heather! Just wanted to let you know that this recipe was FEATURED this week at the Art of Home-Making Mondays! Thank you for joining us and hope to see you this week 🙂

    Happy Monday to ya!

  7. JES

    Good Morning Heather! Just wanted to let you know that this recipe was featured at the Art of Home-Making Mondays this week! We hope to see you again this week and Happy Monday to you 🙂

  8. Toni

    Hi there! I saw this at Strangers & Pilgrims and wanted to say “thank you” for sharing the recipe. I’m going to make this for my husband to share at work. They’ll love it, I’m sure.
    Thanks so much! Have a great day!

  9. Amber

    That looks delicious! I can’t wait to make this- I’m guessing it will last about five minutes at my house.
    Thanks for linking up at the SHINE blog hop!
    Amber at OurCharmedLife.net

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