Description
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!
Ingredients
Units
Scale
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
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips (good quality, like Ghirardelli or Guittard)
For topping:
- 1/4 cup freeze-dried strawberries
- 2 tablespoons chopped pistachios (lightly salted)
- ~1/3 cup Easter egg chocolate candies, roughly chopped
Instructions
- 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.
- To a medium saucepan over medium heat, add the butter and brown sugar, stirring until the butter is melted.
- Once the butter has fully melted, stir until well combined, then bring to a boil.
- 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!).
- 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.
- Place the baking sheet in the oven and bake for 5 minutes, until the caramel is bubbling.
- Remove from oven and immediately sprinkle white chocolate chips evenly over the caramel.
- 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.
- Sprinkle with desired toppings (freeze-dried strawberries, pistachios and chocolate eggs) while the chocolate is still melted.
- 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!
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 348
- Sugar: 22 g
- Sodium: 420.8 mg
- Fat: 19.1 g
- Carbohydrates: 41.7 g
- Fiber: 2.1 g
- Protein: 3.5 g