My Spring-time version of Christmas Crack, made using butter, brown sugar, crackers, candy melt chocolate and SPRINKLES! This is an easy recipe to make and you can use any color of candy melts you want.
This candy has the perfect balance of salty-sweet, thanks to the crackers used as the base of this recipe. You can use saltines, club crackers, Ritz or butter crackers in this recipe….or if you like it more sweet than salty, you can also use graham crackers.
IMPORTANT: YOU NEED A 10-inch x 15-inch PAN FOR THIS RECIPE. If you do not have this exact sized pan, you can use a larger pan, but use heavy duty foil to fold the edges of the foil to form a 10-inch x 15-inch sized pan.
When I posted my Christmas Crack recipe, I had a lot of people make the recipe (which I was so excited about!!). Everyone raved about the recipe….how good it was and how easy it was to make. But some people did not have that particular pan size and missed where I had noted how to construct their own using foil. The reason for that specific sized pan is that the amount of toffee mixture that is made, is the perfect amount to be spread over the crackers. A bigger pan means the toffee mixture is going to spread out farther, and not cover the crackers as well.
Spring Crack Toffee
Print RecipeIngredients
- 30-40 crackers (Saltines, Ritz Crackers or Club Crackers)
- 1 cup butter
- 1 cup light brown sugar, firmly packed
- 2 cups assorted colored candy melts (I used pink, blue and purple)
- sprinkles (optional)
Instructions
Line a 10-inch x 15-inch jelly roll pan with foil and spray with baking spray. Line the entire pan with crackers, in a single layer, leaving the least amount of gaps as possible. Set aside. Preheat over to 350-degrees.
In a medium-sized pot, over medium heat on the stovetop, add the butter and brown sugar. Bring the mixture to a rolling boil. Reduce the heat to medium and boil the mixture for 5-minutes, stirring occasionally. Once the 5-minutes is up, immediately pour the mixture over the crackers, covering the crackers completely.
Bake the candy in 350-degree oven for at least 5-minutes minutes, or until the mixture can be seen bubbling. Remove from the oven and sprinkle the different colored candy melts randomly on top. Let the candy melts sit for 1-2 minutes, before using a knife to spread the melted chocolate in an even layer evenly across the crackers. Add sprinkles (if using).
Allow candy to set in the pan until cool enough to transfer into the refrigerator to finish cooling. Let candy chill in the refrigerator for 2-hours, before breaking into desired sized pieces.
Notes
Crack can be stored in the refrigerator for a week in an airtight container.
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2 Comments
Katherine | Love In My Oven
March 29, 2021 at 1:02 PMKelly I LOVE crack toffee. It’s my downfall – I can never stop eating it!! I love your pretty Easter spin on it!!
Laura
March 29, 2021 at 3:46 PMThese are my weakness, Kelly! Just one more, ok, just one more. Just ONE more. and on. and on. and on. So so good!