Easter White Chocolate Toffee Crack
A crunchy, sweet, and salty Easter candy made with buttery toffee, crispy saltine crackers, creamy white chocolate, and colorful pastel candies. This easy holiday treat is perfect for sharing, gifting, and adding a festive touch to your dessert table.
Equipment
- 9x13 inch baking pan
- Medium saucepan
- Spatula
- Parchment paper or aluminum foil
Ingredients
For the Toffee Crack
- 40 salted saltine crackers
- 1 cup unsalted butter
- 1 cup brown sugar packed
- 2 cups white chocolate chips or candy melts
- 1 cup pastel Easter M&M's
- 1/2 cup pastel sprinkles
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or aluminum foil.
- Step 2: Arrange the saltine crackers in a single layer across the bottom of the prepared pan.
- Step 3: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar until smooth.
- Step 4: Bring the mixture to a full boil and cook for about 3 minutes, stirring occasionally, until slightly thickened.
- Step 5: Carefully pour the hot toffee mixture evenly over the crackers and gently spread it with a spatula.
- Step 6: Bake for about 5 minutes until the toffee is bubbling.
- Step 7: Remove the pan from the oven and sprinkle the white chocolate chips evenly over the hot toffee.
- Step 8: Let the chocolate sit for 2–3 minutes until softened, then spread it into a smooth layer.
- Step 9: Sprinkle the pastel Easter M&M’s and pastel sprinkles over the melted chocolate and press lightly so they stick.
- Step 10: Allow the candy to cool at room temperature for 1 hour, then refrigerate for another hour until firm.
- Step 11: Lift the candy out of the pan using the parchment paper and break into pieces before serving.
Notes
For extra flavor, sprinkle a pinch of flaky sea salt over the melted chocolate before adding the candies. Store pieces in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.