Description
This Easter Toffee Recipe features crispy saltine crackers covered in a rich, buttery brown sugar toffee, topped with melted white chocolate and festive Easter-themed sprinkles. Perfect for spring celebrations, this treat balances crunchy, sweet, and buttery flavors with a delightful pastel color pop for a festive touch.
Ingredients
Scale
Base
- 48 (or more) saltine crackers
Toffee
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
Toppings
- 6 ounces white chocolate chips (or high-quality white chocolate, chopped)
- 1-2 drops gel food coloring (optional, for pastel colors)
- Easter and springtime-themed sprinkles and candies
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper, making sure to cover the sides to catch any drips.
- Arrange Crackers: Place the saltine crackers in a single layer on the prepared baking sheet to create the base for the toffee.
- Make Toffee: In a saucepan over medium heat, melt the unsalted butter and dark brown sugar together. Stir constantly and bring the mixture to a boil. Let it cook for about 5 minutes until it becomes bubbly and thickens slightly.
- Pour Toffee: Carefully pour the hot toffee mixture evenly over the saltine crackers, making sure every cracker is coated.
- Bake: Place the baking sheet in the oven and bake for 4-5 minutes or until the toffee is bubbly and bubbly edges start to caramelize.
- Add Chocolate and Toppings: Remove the baking sheet from the oven and immediately sprinkle the white chocolate chips over the hot toffee. Let them sit for a few minutes to melt, then spread the melted chocolate evenly with an offset spatula. If desired, tint the melted white chocolate with gel food coloring to create pastel hues. Quickly sprinkle with Easter and spring-themed candies and sprinkles before the chocolate hardens.
- Cool and Serve: Refrigerate the toffee for 2 hours or overnight to allow it to set completely. Once firm, break or cut into pieces and serve for a delicious seasonal treat.
Notes
- Use high-quality white chocolate for better melting and flavor.
- Gel food coloring is preferred as it won’t alter the texture of the chocolate.
- Store leftover toffee in an airtight container at room temperature or refrigerated to maintain crispness.
- If you want a less sweet version, reduce the amount of brown sugar slightly.
- Be careful when pouring hot toffee to avoid burns.
