Easter Crack
Published Mar 17, 2026
This Easter Crack is a festive take on the classic saltine toffee, topped with colorful Cadbury Mini Eggs for an easy and irresistible Easter dessert.
Easter saltine toffee
This easy and delicious Easter crack is your sign to enjoy the classic saltine toffee any time of year.
Saltine crackers are layered with a buttery toffee, then topped with melted white chocolate and festive Easter candies for the perfect sweet-and-salty treat.
Add pastel sprinkles and Cadbury Mini Eggs, and you’ve got a simple, colorful dessert that’s perfect for Easter!
This Easter Crack is so irresistible, you won’t be able to stop at just one piece!
Ingredients needed
- Saltine Crackers
- Butter and brown sugar: to make the toffee layer
- White Chocolate Chips
- Toppings: we used Easter colored sprinkles and cadbury mini eggs
How to make Easter crack
Step 1: Melt the butter and brown sugar together in a sauce pan over medium low heat and slowly bring the mixture to a boil. Boil the mixture for 2-3 minutes, stirring constantly, until thick.
Tips for perfect toffee
Heat the toffee mixture slowly over low heat until it gently comes to a boil. If the butter and brown sugar boil too quickly, the mixture can separate instead of forming a smooth, thick toffee.
Step 2: Line a baking sheet with parchment paper and line up the saltine crackers in rows.
Step 3: Pour the thickened toffee over the saltine crackers and spread it out evenly using a rubber spatula.
Step 4: Bake the toffee covered saltines at 350 degrees for 4–5 minutes, until browned and bubbly on top.
Step 5: Remove the pan from the oven and sprinkle the white chocolate chips over the top.
Step 6: After the chocolate sits for 5 minutes and is mostly melted, use the back of a spoon to spread it evenly across the crackers.
Step 7: Top the melted white chocolate with Cadbury mini eggs and pastel colored sprinkles.
Step 8: Freeze the saltine toffee until the set, then break it into pieces using your hands.
Storing
Leftover Easter crack can be stored in an airtight container in the refrigerator or freezer. It will keep for 1–2 weeks in the refrigerator or up to 2 months in the freezer.
Can I use graham crackers instead of saltines?
Yes! This recipe works great with graham crackers. You can also use pretzels or ritz crackers.
This is such a fun treat to make for the kids. My three boys love to help add the toppings when I make it!
Salty, sweet, crunchy, delicious. This easy Easter dessert will be a favorite for years to come!
Easter Crack
Ingredients
- 1 sleeve sleeve saltine crackers, 35 crackers
- 1 cup butter
- 1 cup brown sugar
- 11 oz Ghiradelli white chocolate chips
- Cadbury mini eggs, for topping
- Easter colored sprinkles, for topping
Instructions
- Line a baking sheet with parchment paper and line up the saltine crackers in rows.
- Melt the butter and brown sugar in a sauce pan over medium low heat and slowly bring the mixture to a boil. Be careful not to heat your toffee too rapidly as it can cause the ingredients to separate.
- Boil the toffee mixture for 2–3 minutes, stirring constantly, until thick.
- Pour the thickened toffee over the saltines and spread it out evenly using a rubber spatula.
- Bake the toffee covered saltine crackers at 350 degrees for 4–5 minutes, until browned and bubbly on top.
- Remove the pan from the oven and sprinkle the white chocolate chips over the top.
- After the chocolate sits for 5 minutes and is mostly melted, use the back of a spoon to spread it evenly across the crackers.
- Top your Easter crack with Cadbury mini eggs and pastel colored sprinkles.
- Freeze the toffee until the set, then break it into pieces using your hands.
- Store leftover Easter crack in an airtight container in the refrigerator or freezer.
