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Easter Crack

A sweet and salty treat made with saltine crackers, toffee, and white chocolate, perfect for Easter gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the base
  • 40 pieces saltine crackers Arrange in a single layer on the baking sheet
  • 1 cup brown sugar For the toffee layer
  • 1 cup salted butter For the toffee layer
  • 3 cups white chocolate chips Divided – 2.5 cups for the base and 0.5 cup for drizzling
  • 1/2 cup pastel Easter M&Ms For topping
  • 1/4 to 1/2 cup chopped mini chocolate eggs For topping
  • 2 tablespoons Easter sprinkles For topping
  • Pink gel food coloring For drizzling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the saltine crackers in a single layer.
  2. In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until it boils. Let it bubble for 3 minutes.
  3. Immediately pour the toffee over the crackers and spread it evenly with a spatula.
Baking
  1. Bake for 5 minutes until the toffee is hot and bubbling.
  2. Sprinkle 2.5 cups of white chocolate chips over the hot toffee and let them sit for 2 minutes to soften, then spread into a smooth layer with a spatula.
  3. Melt the remaining 0.5 cup of white chocolate chips in the microwave in 15-second intervals until smooth, then stir in pink gel food coloring.
  4. Drizzle the pink chocolate over the white layer and swirl it with a toothpick for a marbled effect.
  5. Before the chocolate sets, sprinkle the pastel M&Ms, chopped mini eggs, and Easter sprinkles on top, pressing down gently.
Cooling and Serving
  1. Let the Easter Crack cool at room temperature, then refrigerate for at least 1 hour to harden.
  2. Once set, break into pieces and serve on a platter or in paper-lined baskets.

Notes

Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 2 weeks, or freeze for up to 2 months. Tips: Line the pan well with parchment to lift the bark easily, don’t walk away while boiling, and let the white chocolate sit on hot toffee before spreading.