Easter Crack
Crunchy, buttery Easter Crack made with saltine crackers, brown sugar caramel, and white chocolate — a 4-ingredient, no-fuss treat perfect for parties and Easter baskets.
Ingredients
Main ingredients
- 1 cup Dark Brown Sugar Provides deep, molasses-like flavor in caramel.
- 1 cup Butter Unsalted is ideal; salted is fine for a saltier caramel.
- Saltine Crackers (enough to cover a 9×13 pan in a single layer) Do not substitute with thicker crackers.
- 12 oz White Candy Melts (white chocolate) Melts smoothly into a glossy topping.
Optional toppings
- Sprinkles, chopped candy, flaky sea salt Use to add festive color and flavor.
Instructions
Preparation
- Preheat oven to 400°F (200°C). Line a 9×13 pan with heavy-duty foil, shiny side up, and spray lightly with nonstick cooking spray.
- Arrange a single layer of saltine crackers in the pan to completely cover the bottom.
- In a saucepan over medium heat, combine 1 cup butter and 1 cup dark brown sugar. Stir until butter melts and sugar dissolves.
Cooking
- Bring mixture to a rolling boil and maintain a steady boil for 3 minutes, stirring constantly.
- Pour the hot caramel evenly over the crackers and spread if needed. Bake for 7 minutes.
- Remove from oven and immediately sprinkle 12 oz white candy melts evenly over the top. Let sit 1–2 minutes to soften, then spread like icing.
- Top with sprinkles or candies while the surface is still tacky. Refrigerate at least 30 minutes until set.
- Lift foil from pan and break into pieces.
Notes
Use unsalted butter for better salt control and maintain the 3-minute rolling boil for proper setting. Store airtight at room temperature up to 3 days, or refrigerate up to 2 weeks.