It’s not often that the humble little saltine cracker would get invited to Easter dinner. After all that’s where the far more decadent foods like glazed ham, au gratin potatoes and buttery rolls hang out. But this year, the cracker normally reserved for chicken noodle soup and sick days, has earned its place at the table.
Easter Crack is just the latest version of the crack candy trend which has been lighting up Pinterest for the last year. Most often, it’s seen at Christmas time when bakers take plain saltines and cover them with melted toffee, chocolate and candies. Its called “crack” for a couple of reasons. First, once the chocolate hardens on the crackers it can be cracked and eaten in pieces. Second, some use the “crack” name to allude to the candy’s addicting quality. That seems kind of icky and un-Easter like to me, so I’m going with the first definition.
I found this recipe on the site sparkles to sprinkles. I followed it pretty closely, however I cut the recipe in half because this is a really sweet treat and you don’t need much before you hit sugar overload. I found this easily made enough for an Easter gathering of 15 people.Consider putting it into Easter baskets or just break off a piece and put it on top of the Easter dinner plate (before you need to make room for all of that other stuff.)
Watch the video to see how to make it.
25 Saltine Crackers
½ Cup butter
½ Cup Light Brown Sugar
1 Cup White Chocolate Chips
1/4 Cup Pink Chocolate Melts
1/4 Cup Yellow Chocolate Melts
Easter inspired sprinkles
Preheat oven to 325 degrees. Line a large cookie tray with aluminum foil. Spray with cooking spray. Line saltines up neatly in rows.In a medium sized pot, melt butter and brown sugar. Once butter is melted down, bring to a boil. Continue to stir the entire time and boil for about 2 minutes. Pour over the top of the saltines. Gently spread across the saltines. Place in oven and bake for about 5 minutes.While the crack is in the oven, melt the pink and yellow chocolate melts (in separate bowls) according to the package directions. Remove the pan from the oven and sprinkle the white chocolate chips over the saltines. The hot toffee mixture will melt the chips.Once chips are melting, spread across the top evenly with a spatula. Pour pink and yellow chocolate over the white chocolate and swirl together. (I used a piping bag to make it easier to decorate). Top with Easter sprinkles.
Recipe altered from: sparklestosprinkles.com