Description
This delightful Easter Toffee recipe combines salty and sweet flavors, featuring a crispy saltine cracker base topped with rich caramel toffee, creamy white chocolate, and festive springtime sprinkles. Perfect for holiday gatherings, this easy-to-make treat delivers a beautiful pastel-colored finish and crunchy texture with minimal effort.
Ingredients
Scale
Base
- 48 (or more) saltine crackers
Toffee
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
Topping
- 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) and line a rimmed baking sheet with parchment paper, making sure the sides are covered to contain any overflow.
- Arrange Crackers: Lay the saltine crackers in a single layer across the prepared baking sheet, completely covering the surface.
- Make Toffee: In a saucepan over medium heat, melt the unsalted butter and dark brown sugar together. Once combined, bring the mixture to a boil, stirring constantly, and let it cook for 5 minutes until bubbly and thickened.
- Pour Toffee: Carefully pour the hot toffee mixture evenly over the saltine crackers, coating them thoroughly for maximum flavor.
- Bake: Place the baking sheet in the preheated oven and bake for 4-5 minutes, until the toffee is bubbly and set.
- Add Chocolate and Toppings: Remove the pan from the oven and immediately sprinkle the white chocolate chips over the hot toffee layer. Let them sit for a few minutes until melted, then spread the chocolate evenly using an offset spatula. For a festive touch, tint the melted white chocolate with gel food coloring to achieve pastel colors, and quickly sprinkle Easter-themed candies and sprinkles on top.
- Cool and Serve: Transfer the baking sheet to the refrigerator and chill for at least 2 hours or overnight to allow the toffee to fully set. Once set, break or cut the toffee into pieces and serve.
Notes
- Make sure to stir constantly while cooking the toffee to prevent burning.
- Using parchment paper with sides helps catch any drips and makes cleanup easier.
- Gel food coloring is preferred over liquid food coloring to avoid seizing the chocolate.
- Store leftover toffee in an airtight container at room temperature or refrigerated for up to one week.
- This toffee can be customized with different sprinkles or nuts for variety.
