Easter Crack (Saltine Toffee) with White Chocolate

We make Bourbon Pecan Crack every year for Christmas, but why limit it to just the holidays? This Easter Crack (aka saltine cracker toffee) is a fun variation for spring with a layer of saltines, a delicious, easy toffee, white chocolate, chocolate eggs, freeze-dried strawberries and pistachios. It's truly addictive – crunchy, sweet, salty and impossible to stop at one piece!

You only need a few ingredients and about 15 minutes of hands on work to make a big batch.

An easy, make-ahead Easter treat!

Last year, our Peanut Butter Easter Eggs went extremely viral (and even got us a mention in the New York Times!), so I'm not sure we'll ever be able to top that. But this Easter crack might give our eggs a run for their money!

This stuff is truly INSANELY delicious. Whenever I make a batch, I have to give half of it away to neighbors and friends because I have no self control.

We usually make it with semisweet or dark chocolate and lots of flaky salt to balance out the sweet toffee, but I was surprised by how much I loved this version with white chocolate! It's sweet, but the freeze-dried strawberries add a pop of tartness that helps balance everything out.

This will last for about 1 week at room temp or 2 weeks in the fridge (if you have enough self control not to eat it all in a few days!), so it's a great make-ahead dessert/treat. You can even keep it stored in the freezer for 3 months or so. Anyone can make this recipe, and we absolutely guarantee it will be a huge hit.

Key Ingredients Needed for Easter Crack

• Saltines: We like saltines for the perfect balance of salty/sweet, but you could also use graham crackers, Ritz crackers, or even pretzels.
• Freeze-dried strawberries: You can find these in many grocery stores (usually near dried fruit and nuts) or online. We love the pop of tartness and color that they add to this recipe! Freeze-dried raspberries would work well, too.
• Chocolate eggs: We use Cadbury mini eggs (milk or dark chocolate), but any brand will do.
• White chocolate chips: Make sure to use high quality white chocolate chips (or chop up a bar of white chocolate), like Guittard or Ghirardelli. Low quality white chocolate may not set or melt as well, and may have a waxy texture.
• Pistachios: totally optional. Leave them out or use another nut like pecans if preferred.

How to Make Easter Crack

1. Preheat the oven to 400°F (205°C). Line a rimmed sheet pan with parchment paper or aluminum foil and arrange the saltines in into a single, flat layer that covers the entire sheet pan.
2. To a medium saucepan over medium heat, add the butter and brown sugar, stirring until the butter is melted.
3. Once the butter has fully melted, stir until well combined, then bring to a boil.
4. Let it boil for 3 minutes without stirring, until the caramel forms thick, glossy bubbles, and the color deepens slightly. Remove from heat and immediately stir in the vanilla and salt (be careful – it will bubble up when you add the vanilla!).
5. Immediately pour the caramel mixture over the crackers and using an offset spatula, spread it into a thin, even layer that covers all of the crackers.

6. Place the baking sheet in the oven and bake for 5 minutes, until the caramel is bubbling.
7. Remove from oven and immediately sprinkle white chocolate chips evenly over the caramel.
8. Let sit 2–3 minutes until melted, then spread into a smooth layer. You may need to return the baking sheet to the oven for 30 seconds or so to help the chocolate chips melt completely.
9. Sprinkle with desired toppings (freeze-dried strawberries, pistachios and chocolate eggs) while the chocolate is still melted.

10. Cool at room temperature for 15–20 minutes, then transfer to the fridge for 20–30 minutes until fully set. Break into bite-sized pieces using your hands or a knife, and enjoy!

Top Tips from the CK Test Kitchen!

• Closely follow the cook times for the caramel. It needs to boil for a full 3 minutes and bake for another full 5 minutes to get it to fully set into a crisp, airy toffee. If it doesn't go for long enough, it will be chewy and hard to eat.
• Don't stir the caramel while it's boiling, as this can lead to grainy toffee. When you add the vanilla and salt, stir very briefly just to incorporate.
• If the white chocolate isn't fully melted when you go to spread it, pop it in the oven for 30-60 seconds, then try again.

More Easter Treats You'll Love

We can't wait for you to make this Easter toffee in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!

Recipe

Lexi

Easter Crack (Saltine Toffee) with White Chocolate

5 from 2 votes

We make Bourbon Pecan Crack every year for Christmas, but why limit it to just the holidays? This Easter Crack (aka saltine cracker toffee) is a fun variation for spring with a layer of saltines, a delicious, easy toffee, white chocolate, chocolate eggs, freeze-dried strawberries and pistachios. It's truly addictive – crunchy, sweet, salty and impossible to stop at one piece! 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 40 pieces

Course: Baking, Dessert

Cuisine: American

Calories: 131

Video

Ingredients Method Nutrition Video Notes

Ingredients

  

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For the toffee:

• 40 –48 saltine crackers enough to cover a sheet pan in a single layer
• 1 cup 2 sticks unsalted butter
• 1 cup packed light brown sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups white chocolate chips good quality, like Ghirardelli or Guittard

For topping:

• ¼ cup freeze-dried strawberries
• 2 tablespoons chopped pistachios lightly salted
• ~⅓ cup Easter egg chocolate candies roughly chopped

Method

 

1. Preheat the oven to 400°F (205°C). Line a rimmed sheet pan with parchment paper or aluminum foil and arrange the saltines in into a single, flat layer that covers the entire sheet pan.
2. To a medium saucepan over medium heat, add the butter and brown sugar, stirring until the butter is melted.
3. Once the butter has fully melted, stir until well combined, then bring to a boil. 
4. Let it boil for 3 minutes without stirring, until the caramel forms thick, glossy bubbles, and the color deepens slightly. Remove from heat and immediately stir in the vanilla and salt (be careful – it will bubble up when you add the vanilla!).
5. Immediately pour the caramel mixture over the crackers and using an offset spatula, spread it into a thin, even layer that covers all of the crackers. 
6. Place the baking sheet in the oven and bake for 5 minutes, until the caramel is bubbling.
7. Remove from oven and immediately sprinkle white chocolate chips evenly over the caramel.
8. Let sit 2–3 minutes until melted, then spread into a smooth layer. You may need to return the baking sheet to the oven for 30 seconds or so to help the chocolate chips melt completely.
9. Sprinkle with desired toppings (freeze-dried strawberries, pistachios and chocolate eggs) while the chocolate is still melted.
10. Cool at room temperature for 15–20 minutes, then transfer to the fridge for 20–30 minutes until fully set.
11. Break into bite-sized pieces using your hands or a knife, and enjoy!

Notes

Storage: Store in an airtight container at room temp for up to a week (separated by parchment paper), in the fridge for 2 weeks, or the freezer for 3 months. 

Don't stir the caramel while it's boiling, as this can lead to grainy toffee. When you add the vanilla and salt, stir very briefly just to incorporate.

Nutrition

Calories: 131kcalCarbohydrates: 14gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 14mgSodium: 103mgPotassium: 63mgFiber: 0.3gSugar: 12gVitamin A: 146IUVitamin C: 18mgCalcium: 25mgIron: 1mg

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