Description
Easter Cracker Candy is a delightful layered toffee treat featuring salty saltine crackers topped with buttery caramel, melted milk chocolate, and festive Easter candies such as jelly beans, chocolate eggs, marshmallow Peeps, and chocolate bunnies. This crunchy, sweet, and colorful candy is perfect for holiday celebrations and is easy to prepare in under 30 minutes.
Ingredients
Scale
Base Layer
- 50 saltine crackers
Caramel Topping
- 1 cup light brown sugar, packed
- 1 cup unsalted butter (2 sticks)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate & Decorations
- 12 ounce bag milk chocolate chips or 12 ounces Hershey's milk chocolate bars, cut into squares
- 1 cup Easter jelly beans and chocolate eggs
- Spring sprinkles, as desired
- Marshmallow Peeps and/or chocolate bunnies, unwrapped, as desired
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit. Line a standard half sheet baking pan completely with foil, ensuring coverage of edges. Spray the foil with nonstick cooking spray to prevent sticking.
- Arrange Crackers: Place the saltine crackers in a single layer across the baking pan, covering the entire surface. Break crackers as needed to fill gaps and create an even layer.
- Make Caramel: In a medium saucepan, combine butter, light brown sugar, and salt. Heat over medium heat, stirring to melt the butter and dissolve sugar. Although the mixture may separate, continue stirring until it comes to a full boil. Once boiling, stop stirring and let boil for one full minute. Remove from heat and carefully stir in vanilla extract, being cautious as the toffee may splatter.
- Pour Caramel Over Crackers: Immediately pour the hot caramel evenly over the arranged crackers. Gently spread the caramel with an offset spatula, taking care not to dislodge the crackers.
- Bake Caramel-Coated Crackers: Place the pan in the preheated oven and bake for 5 minutes to set the caramel.
- Add Chocolate: Remove the pan carefully from the oven — the toffee will be hot, and crackers may shift. Quickly sprinkle the chocolate chips or chocolate squares evenly over the hot caramel layer. Allow the chocolate to sit undisturbed for 3 to 5 minutes to melt.
- Spread Melted Chocolate: Use a clean offset spatula to gently spread the melted chocolate over the entire surface, forming an even chocolate layer. If needed, place the pan back in the turned-off oven for a couple of minutes to help melt the chocolate fully.
- Decorate Candy: While the chocolate is still warm and melted, sprinkle Easter jelly beans, chocolate eggs, spring sprinkles, marshmallow Peeps, and/or chocolate bunnies evenly over the chocolate. Press decorations gently into the chocolate to ensure they stick well.
- Set Candy: Allow the candy to cool and harden at room temperature, or speed up the process by chilling the pan in the refrigerator.
- Cut and Store: Once hardened, carefully lift the candy sheet out of the pan using the foil. Peel off the foil from the bottom carefully. Use a large knife to cut the candy into desired pieces. Store the Easter cracker candy in a cool place for a few days or refrigerate for up to a week. For longer storage, freeze the candy.
Notes
- Using nonstick spray on the foil is essential to prevent the candy from sticking and breaking apart.
- Feel free to customize the candy by using dark or semi-sweet chocolate instead of milk chocolate if preferred.
- Press Easter candies gently into the melted chocolate to ensure they adhere well and don’t fall off when cutting.
- Keep pets and children away from the hot caramel and baking pan to avoid burns or injuries.
- If chocolate doesn’t melt fully, warming it briefly in the turned-off oven can help achieve a smooth finish.
- This candy is best enjoyed chilled but can be kept at room temperature for a few days safely.
- Saltine crackers can be broken to fill any gaps in the pan, ensuring an even base layer.
Nutrition
- Serving Size: 1 piece
- Calories: 165 kcal
- Sugar: 14 g
- Sodium: 77 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 14 mg
