This Easter Crack is a festive take on the classic saltine toffee, topped with colorful Cadbury Mini Eggs for an easy and irresistible Easter dessert.

Easter saltine toffee

This easy and delicious Easter crack is your sign to enjoy the classic saltine toffee any time of year.

Saltine crackers are layered with a buttery toffee, then topped with melted white chocolate and festive Easter candies for the perfect sweet-and-salty treat.

Add pastel sprinkles and Cadbury Mini Eggs, and you’ve got a simple, colorful dessert that’s perfect for Easter!

This Easter Crack is so irresistible, you won’t be able to stop at just one piece!

classic saltine toffee

Ingredients needed

Saltine Crackers
Butter and brown sugar: to make the toffee layer
White Chocolate Chips
Toppings: we used Easter colored sprinkles and cadbury mini eggs

brown sugar, white chocolate chips, sprinkles, cadbury mini eggs, butter, and saltine crackers

How to make Easter crack

Step 1: Melt the butter and brown sugar together in a sauce pan over medium low heat and slowly bring the mixture to a boil. Boil the mixture for 2-3 minutes, stirring constantly, until thick.

Tips for perfect toffee

Heat the toffee mixture slowly over low heat until it gently comes to a boil. If the butter and brown sugar boil too quickly, the mixture can separate instead of forming a smooth, thick toffee.

Step 2: Line a baking sheet with parchment paper and line up the saltine crackers in rows.

Step 3: Pour the thickened toffee over the saltine crackers and spread it out evenly using a rubber spatula.

Step 4: Bake the toffee covered saltines at 350 degrees for 4–5 minutes, until browned and bubbly on top.

Step 5: Remove the pan from the oven and sprinkle the white chocolate chips over the top.

Step 6: After the chocolate sits for 5 minutes and is mostly melted, use the back of a spoon to spread it evenly across the crackers.

Step 7: Top the melted white chocolate with Cadbury mini eggs and pastel colored sprinkles.

Step 8: Freeze the saltine toffee until the set, then break it into pieces using your hands.

Storing

Leftover Easter crack can be stored in an airtight container in the refrigerator or freezer. It will keep for 1–2 weeks in the refrigerator or up to 2 months in the freezer.