Easter Cracker Candy
Easter Cracker Candy is a fun, irresistibly delicious layered toffee topped with your favorite Easter candy!
Servings: 36 servings
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.
Nutrition
Calories: 165 kcal · Carbohydrates: 18 g · Protein: 1 g · Fat: 10 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.2 g · Cholesterol: 14 mg · Sodium: 77 mg · Potassium: 51 mg · Fiber: 0.4 g · Sugar: 14 g · Vitamin A: 167 IU · Vitamin C: 0.04 mg · Calcium: 20 mg · Iron: 0.4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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