What’s irresistibly delicious, fun to make, and looks like an exploded Easter basket? Easter Cracker Candy, of course!
Sure, we all know some holiday traditions are strictly for the kids. But that doesn’t mean you can’t get in on a little bit of the fun. Got a taste for malted milk eggs, green jelly beans, and marshmallow Peeps? I get it, me too. So go ahead, buy an extra bag or two of candy and make Easter Cracker Candy! This iconoclastic spring treat is fun, festive, and I promise you, it’s good!
Easter Cracker Candy is a reinvention of the Christmas Cracker Candy we make every year. Now we have an excuse to make it in spring!
Let’s dig in
What is cracker candy? (aka Saltine toffee)
Cracker candy is a candy is a lat made with a toffee mixture poured over a layer of salty crackers, then topped with chocolate. It’s known for its sweet, salty, and crunchy flavor combination that most of us find irresistible.
What you need to make Easter cracker candy
- Saltine crackers
- it all starts with a layer of Saltine crackers. They provide the saltiness and the crunch in this cracker candy recipe.
- butter
- the butter and brown sugar combine to make the easy toffee.
- brown sugar
- salt
- vanilla
- milk chocolate
- spring candy
- sprinkles, speckled eggs, jelly beans, chocolate bunnies, marshmallow Peeps, etc.
How to layer Easter Cracker Candy
step 1. Arrange Saltines on a foil lined sheet pan
- A single layer of crackers forms the salty/crunchy base for your candy.
step 2. Pour hot caramel over the crackers and briefly bake
- This creates the wonderful soft chewy toffee layer.
step 3. Scatter chocolate over the hot caramel
- The heat of the caramel will melt the chocolate so you can spread it over the surface.
step 4. Decorate with candy
- Use what you love: malted milk eggs, jelly beans, Peeps…it’s all fair game. Be sure to press the topping candy into the soft chocolate so it will adhere (otherwise you may find some of it falling off as you try to slice your Easter cracker candy.)
step 5. Let harden and slice.
- Let it harden at room temperature or pop in the fridge to speed up the process. Remove from the foil and then use a large knife to slice your Easter cracker candy into squares.
- Go ahead and decapitate those chocolate bunnies and split up those Peeps ~ that’s part of the fun.
Why make Easter cracker candy?
This easy candy gets the same reaction from everybody who tries it ~ it’s literally irresistible and so much better than they ever expect! It has something to do with the salty crackers, the soft toffee, the layer of milk chocolate…and the candy, of course!
This is a super fun project and the perfect treat for all those adults who’ll miss out on the candy hunts and baskets this year! It gives that kid on Easter morning feeling like nothing else.
(It looks like a mess, but it tastes like heaven.)
Easter cracker candy faqs
Can I freeze cracker candy?
- Yes, cracker candy freezes well! Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 2 months.
Do I have to use Saltines?
- Saltine crackers are the most common type of cracker used for this candy but you can experiment with other options like graham crackers, pretzel crackers, or Ritz crackers
Can I use white sugar instead of brown sugar?
- Yes, but using brown sugar adds a deeper caramel flavor to the toffee.
Do I need a candy thermometer?
- Not necessary for this recipe! Simply follow the instructions and set a timer for one minute once your toffee boils.
Can I add nuts to this candy?
- Yes, chopped pecans would be delicious.
Can I make this with Easter M&Ms?
- Yes, you can simplify this candy using spring colored M&Ms as your topping.
Can I use white chocolate?
- Yes. If you want to use white chocolate I recommend melting it separately and then adding to the candy. White chocolate can be tricky to melt but it has great flavor: use a double boiler and go low and slow. White candy melts are an easier alternative, you can melt those in the microwave.
More homemade candy
- Grandma Kathy’s Homemade Turtle Candy Recipe
- Marbleized Chocolate Bark
- Peanut Butter Truffles
- White Toasted Almond Bark
- White Christmas Cracker Candy
- Dark Chocolate Mendiants
- Jewel Box Truffles
Easter Cracker Candy
Equipment
- standard half sheet baking pan This is the one I use.
- foil
- nonstick spray
Ingredients
- 50 Saltine crackers. You may need more or less depending on your pan.
- 1 cup light brown sugar, packed.
- 1 cup unsalted butter (that's 2 sticks)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 12 ounce bag chocolate chips, I used milk chocolate. You can also use 12 ounces Hershey's milk chocolate bars, just cut the squares apart.
- 1 cup Easter jelly beans and chocolate eggs
- spring sprinkles
- marshmallow Peeps and/or chocolate bunnies, unwrapped.
Instructions
- Preheat oven to 400F. Line a standard half sheet baking pan completely with foil. Spray with nonstick spray. Note: the spray is essential, otherwise your candy will stick to the foil.
- Arrange Saltines across the pan in a single layer. You want to cover the whole surface of the pan, so break crackers to fill in as needed.
- In a medium saucepan heat the butter, sugar, and salt over medium heat, stirring to melt the butter and dissolve the sugar. The butter and sugar will seem to separate at this point, that's fine. Bring to a full boil, stirring often. Once the mixture comes to a full boil, stop stirring and set a timer for one minute. Let it boil for one minute. Remove from heat and stir in the vanilla. Note: be careful, the toffee can sputter when you add the vanilla.
- Immediately pour the hot caramel over the crackers, and gently spread out with an offset spatula. Be careful not to dislodge the crackers.
- Slide the pan into the oven and bake for 5 minutes.
- Carefully remove the pan from the oven. The toffee will be very hot, and the crackers can slide around at this point, so use care and keep pets and children away. Immediately scatter the chocolate chips evenly over the hot caramel. If using hershey's candy bars, lay the little squares all over the surface. Let sit for 3-5 minutes.
- Gently run a clean offset spatula over the chips to spread the melted chocolate over the entire surface. If for any reason your chips aren't melting, put the pan back in the (turned off) oven for a couple of minutes to heat them up.
- Now, while the chocolate layer is hot, sprinkle the candy and sprinkles over the warm chocolate. Press in gently so they adhere well.
- Let the cracker candy harden up at room temperature, or put the tray in the fridge to speed up the process.
- Lift out the candy from the pan ~ it should be a solid sheet at this point. Carefully peel the foil from the bottom of the candy. (You may lose a few candies that weren't embedded in the chocolate well enough.)
- Use a large knife to cut your candy into pieces.
- Your Easter cracker candy is safe to keep at cool room temperature for a few days but it's much better when chilled. It will keep in the refrigerator for at least a week. Freeze for longer storage.
