Easter Saltine Cracker Toffee

Easter Toffee Crackers with pastel candy in a silver tray.

Easter Saltine Cracker Toffee

This Easter Toffee Crack is so mouth watering good! The crispy crunch from the brown sugar coated saltines, yummy white chocolate all over top with beautiful colored swirls, Easter sprinkles and Cadbury eggs mixed in. This is such an easy, perfect, dessert to make for spring time!

Course Snack

Cuisine American

Keyword Easter saltine cracker toffee

Prep Time 10

Cook Time 10

Refrigeration time 6

Total Time 6 20

Servings servings

Calories 308kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

48 saltine crackers
1 cup unsalted butter
1 cup light brown sugar
24 ounces vanilla almond bark
1 cup pink candy melts
1 cup yellow candy melts
1 cup blue candy melts
10-12 Cadbury mini eggs
3 Tablespoons Easter sprinkles

Instructions

Line a large baking sheet with parchment paper. Preheat the oven to 350°.
Place 48 saltine crackers on the baking sheet in even lines, be sure saltines are all touching.
In a medium-sized sauce pan, add 1 cup unsalted butter and 1 cup light brown sugar, stir with a whisk until everything is melted. Let it boil for 4-5 minutes, stirring occasionally. Pour all over the top of the saltines and carefully spread with a silicone spoon.
Place the baking tray in the preheated oven for 5 minutes. The topping will be golden brown and bubbly.
While the saltines are baking, melt 24 ounces vanilla almond bark in a microwave-safe bowl. (Melt at 20 second intervals - stirring in between intervals) until the almond bark is all melted and smooth. Set aside.
In 3 separate microwave-safe bowls, place one color in each bowl, use 1 cup pink candy melts, 1 cup yellow candy melts, and 1 cup blue candy melts 1 cup yellow candy melts, and 1 cup blue candy melts. Microwave each bowl of candy melts until melted. Microwave at 20 second intervals and stir in between intervals.
After the 5 minutes of baking the saltine crackers, remove the baking sheet from the oven. Pour the melted almond bark over the brown sugar/saltines and spread around carefully.
Add dollops of each different colored candy melts all over the white almond bark. Carefully use a knife to swirl the colors around. Add the 10-12 Cadbury mini eggs all over the melted almond bark/candy melts. Sprinkle 3 Tablespoons Easter sprinkles over the top.
Place the baking tray in the freezer for 20 minutes or longer. Once solid, remove the parchment paper and lift the whole piece of saltine toffee off the baking sheet. Break pieces off with your hands, serve and enjoy!

Notes

Be sure to check Eileen's Tips and FAQs above for important tips and questions that help make a delicious recipe.

Storage - Store your finished bark in an airtight container at room temperature for up to one week.

Make Ahead - You can make this bark up to 2 weeks ahead and store it in the freezer. Thaw before serving.

Freezer Tips - Wrapping the bark pieces individually in plastic wrap or storing them in a resealable bag will help prevent any freezer burn. This also makes it easier to grab a piece whenever you have a craving

Tips:

Make sure parchment paper is hanging a tiny bit over the edges of the baking sheet.
You can use a knife to break the toffee saltines apart
Change the colors and sprinkles for any occasion.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon.

Nutrition