Description
Turn Christmas Crack into an Easter-worthy treat!
Ingredients
Scale
- 48 or more regular sized Saltine crackers, depending on the size of your baking sheet
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 4, 4oz Ghirardelli Premium White Chocolate Baking Bars
- Cadbury Milk Chocolate Mini Eggs, halved
- Dried cranberries
- Trader Joe’s Organic Freeze-Dried Berry Medley
- Sprinkles
- Lightly salted pistachios, roughly chopped
Instructions
- Preheat oven to 350 degrees F.
- Cover a rimmed baking sheet with parchment paper (make sure the parchment is covering up the sides).
- Cover sheet pan with 48 (or more) saltine crackers.
- Melt the butter and brown sugar in a medium sauce pan to make a toffee. Stirring with a wooden spoon, bring to a boil for 5 minutes or until it is completely mixed and bubbly.
- Pour the toffee carefully over the arranged Saltines and spread as evenly as possible with a rubber spatula
- Place sheet pan in the preheated oven for 4-5 minutes until the toffee mixture is bubbly.
- Remove from the oven and set aside to cool for 20 minutes
- Using a double boiler method, melt the white chocolate.
- Pour the melted white chocolate over the sugar mixture.
- Using a spatula, smooth the white chocolate over the surface of the hardened toffee layer
- Scatter mini eggs, chopped pistachios, dried cranberries, freeze-dried fruits and sprinkles over the melted white chocolate.
- Place the cookie sheet in the refrigerator to cool for 2-3 hours or overnight.
- Remove from the refrigerator and break the Easter Crack into pieces or cut with a knife if you prefer more uniform pieces.