Description
A colorful and easy Easter Crack Candy recipe made with buttery crackers, creamy white chocolate, and festive Easter candies. Perfect for spring parties, dessert tables, or Easter baskets. Sweet, salty, and irresistible!
Ingredients
120 g white chocolate
30 buttery crackers
115 g butter
100 g brown sugar
75 g Easter candies (pastel chocolates, jelly beans, sprinkles)
Instructions
1. Line a baking sheet with foil and arrange the buttery crackers in a single layer.
2. In a saucepan, melt butter and brown sugar together, stirring constantly until it bubbles and thickens slightly.
3. Pour the caramel over the crackers and spread it evenly.
4. Bake in a preheated oven for a few minutes to let the caramel soak and set.
5. Melt the white chocolate in a microwave-safe bowl or double boiler until smooth.
6. Pour the melted white chocolate over the caramel layer and spread evenly.
7. Sprinkle Easter candies over the top while the chocolate is soft and press lightly.
8. Cool completely at room temperature or in the fridge, then break into pieces.
Notes
Let the caramel bubble gently but do not overcook or it will harden.
Press candies in lightly while chocolate is still warm so they stick.
Store in an airtight container at room temperature for up to 7 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg