Easter crack is addictive and easy to make. A divine salty and sweet toffee treat decorated with Easter eggs and sprinkles. You won't be able to stop munching on this, be warned.
I put an Easter spin on Christmas crack. Easter crack is super simple to make and a way too addictive toffee cracker sweet.
It's a great addition to your Easter recipe line up, along with the best hot cross buns, Easter chick cookies, and bunny cupcakes.
Salada crackers (or saltine crackers) are topped with a simple toffee mixture. This is then baked in the oven for a few minutes, topped with chocolate and decorated.
What makes it addictive is the salty-sweet combination. It is also perfect to use up leftover Easter eggs. Mini ones whole on top, or break up larger ones and use Easter egg shards as decoration.
Sara xxx
What's in this post
Quick Easter Crack FAQs
Not long at all, roughly 15 minutes. It is the setting time that takes the longest, roughly 1 hour in the fridge.
It will keep for a couple of weeks in the fridge, in an airtight container. It will be completely eaten by that time, trust me.
Airtight container, or zip lock bag in the fridge.
Ingredients
A full printable recipe card can be found at the end of this post with recipe ingredient measurements and the method.
- Salada Crackers: Salada Crackers are a savoury salty crispbread manufactured by Arnotts, use the original ones. Alternatively, use Saltine Crackers or a similar soda cracker.
- Butter: Use unsalted butter, do not substitute margarine.
- Brown sugar: Light brown sugar, not dark.
- White Chocolate: Choose a good quality white chocolate as it is a main feature of this candy.
- Freeze-Dried Raspberry Powder: This is completely optional. I used it for flavour and colour. You could use a food colour you like, pink, green, blue, etc, to achieve a similar effect. Or use coconut or another essence to flavour the chocolate. Don't feel you need to run out and buy freeze-dried raspberry powder for this recipe.
Printable Recipe
Easter Crack
Ingredients
- 9 Salada crackers (or 35 saltine crackers)
- 225 g (8oz) butter
- 200 g (7oz) brown sugar
- 360 g (13oz) white chocolate
- 1 tablespoon freeze-dried raspberry powder (see notes)
- 130 g (4.5oz) extra white chocolate (for drizzling)
- mini easter eggs and Easter sprinkles to decorate
Instructions
- Preheat oven 200°C (400°F). Line a 38cm x 26cm (15 x 10 inch) slice pan (baking pan with shallow sides) with baking paper.
- Place crackers in a single layer in the prepared pan.
- Place butter and brown sugar in a medium saucepan. Use a whisk to stir the ingredients continually over medium heat until the butter has melted and combined with the sugar.
- Once the mixture comes to a slow boil stop stirring. Continue to boil for 3 minutes.
- Pour the boiled toffee mixture carefully over the prepared crackers. Spread the mixture with a spatula if necessary.
- Place pan into the oven and bake for 5 minutes.
- Remove pan from oven and set aside while melting the chocolate.
- Melt 360g (13oz) of white chocolate via your preferred method. Once melted add freeze-dried raspberry powder and mix until completely combined.
- Pour the chocolate mixture over the toffee crackers in the baking pan. Spread chocolate out evenly with an offset spatula.
- Melt the remaining white chocolate. Drizzle over the top of the raspberry chocolate.
- Decorate the top of the Easter crack with Easter eggs and Easter themed sprinkles
- Place in the fridge to set. Once set break into pieces and store in an airtight container.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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