Easter Toffee (Print Version)
# Ingredients:
→ Base
01 -
2 sticks (1 cup) of unsalted butter
02 -
1 cup packed dark brown sugar
03 -
48 regular saltine crackers, or extras if your pan is large
→ Topping
04 -
1-2 drops of gel food dye (optional, pastel colors like green or pink)
05 -
Easter-themed candies and sprinkles to your liking
06 -
6 ounces of high-quality white chocolate chips
# Instructions:
01 -
Set your oven to 350°F. Line a rimmed baking sheet with parchment paper, letting the edges go up the sides.
02 -
Arrange the crackers evenly in one layer across the lined pan.
03 -
Combine butter and brown sugar in a medium pan. Stir constantly as you boil the mix for 5 minutes until it’s thick and bubbly.
04 -
Pour the bubbling hot toffee across the crackers, spreading it out evenly.
05 -
Pop the pan into your preheated oven for 4-5 minutes. Pull it out once the toffee is bubbly.
06 -
Immediately scatter the white chocolate chips evenly over the toffee. Let them sit and melt for a few minutes before touching.
07 -
Gently smooth out the melted chocolate using an offset spatula. If adding food coloring, swirl in 1-2 drops for a fun pastel look. While the chocolate is soft, scatter on your sprinkles and candy toppings.
08 -
Move the tray to the fridge and let it chill for 2+ hours or leave it overnight until firm.
09 -
Once firm, snap the toffee into pieces by hand or slice it up with a knife. It’s ready to share or eat!
# Notes:
01 -
Colored candy melts are a fun substitute for white chocolate chips.
02 -
Keep in an airtight container at room temperature for a maximum of 1 week.
03 -
Freeze in a sealed container for up to 3 months.
04 -
Package in cute bags or tins for a thoughtful Easter gift.