This Easter Toffee Cracker Bark is so mouth watering good and looks almost too pretty to eat, yet it is so easy and simple to make! The crispy crunch from the brown sugar coated saltines, yummy white chocolate all over top with beautiful colored swirls, Easter sprinkles and Cadbury eggs mixed in make it so moreish.
This is such an easy, perfect, dessert to make for spring time! You could even create some parcels of these pretty pieces to serve to guests as party favours. This toffee cracker bark produces approx 28 servings and takes about 10 mins prep time and 10 mins cook time.
You will need
• 48 saltine crackers
• 1 cup of unsalted butter
• 1 cup of brown sugar
• 24 oz vanilla almond bark
• 1 cup of pink candy melts
• 1 cup of yellow candy melts
• 1 cup of blue candy melts
• 3 tbsp of Easter sprinkles
• 10-12 Cadbury mini eggs
1. Line a large baking sheet with parchment paper and preheat the oven to 350°. Add the saltines to the baking sheet in even lines, making sure they are all touching.
2. In a medium sauce pan add the butter and brown sugar and stir with a whisk until everything is melted. Let it boil for 4-5 minutes, stirring here and there.
3. Pour all over top of the saltines and carefully spread with a silicone spoon. Add to the oven and bake for 5 minutes. You want it to become golden brown and bubbly.
4. While that’s baking melt the almond bark and the candy melts in separate microwave safe bowls.
5. Take the baking sheet out the oven and pour the almond bark all over and spread around carefully. Add dollops of each different colored candy melts all over the white almond bark.
Next, use a knife or similar to carefully swirl the colours all around.
Add the Cadbury eggs all over and sprinkle the sprinkles all over top.
6. Place in the freezer for 20 minutes or longer. Once solid, lift the parchment paper and lift the whole thing out of the baking sheet.
Break into pieces with your hands, serve and enjoy!
Tips and tricks! Store in an airtight container in the fridge for 3-4 days.
Make sure parchment paper is hanging a tiny bit over the edges of the baking sheet.
You can use a knife instead to break it apart. You can use whatever sprinkles you’d like!
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