Easter Crack
HB-12416 · Hand-built original · American
Saltine crackers covered with a 3-minute butter and brown sugar toffee, baked, coated with chocolate almond bark and scattered with pastel Easter candies.
AmericanMain courseVegetarianGluten-free
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 sleeve saltine crackers (about 35-40 crackers)
- 1 cup (2 sticks) unsalted butter
- 1 cup dark brown sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 12 oz chocolate almond bark
- Pastel M&Ms, Easter sprinkles, white chocolate Reese's eggs, Oreos, marshmallows
Method
- Line a baking sheet with foil or parchment and lay the saltine crackers out in a single layer.
- Melt the butter, brown sugar and salt in a saucepan over medium heat, bring the mixture to a boil and let it bubble for exactly 3 minutes.
- Take the pan off the heat, stir in the vanilla, pour the toffee over the crackers at once and spread it evenly.
- Bake at 400°F for 4 to 5 minutes, until bubbly.
- Microwave the almond bark in 30-second intervals until smooth, pour it over the toffee layer and spread it to the edges.
- While the chocolate is almost set, scatter the pastel candies, sprinkles and other toppings over the top.
- Let the sheet cool completely, then break the toffee bark into pieces.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).