Description
A delightful and easy Easter treat featuring layers of toffee and white chocolate topped with pastel M&M’s and sprinkles.
Ingredients
Scale
- 40 salted saltine crackers (about 1 standard sleeve)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 2 cups white chocolate chips or white candy melts
- 1 cup pastel Easter M&M’s
- ½ cup pastel sprinkles
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or foil.
- Arrange the salted saltine crackers in a single layer across the bottom of the pan.
- In a medium saucepan, melt the butter over medium heat and stir in the brown sugar. Allow to boil for 3 minutes.
- Pour the toffee mixture evenly over the crackers and bake for 5 minutes until bubbly.
- Sprinkle white chocolate chips over the hot toffee, let soften for 2–3 minutes, then spread into an even layer.
- Top with pastel Easter M&M’s and sprinkles, pressing lightly to adhere.
- Cool at room temperature for 1 hour, then refrigerate for an additional hour until firm.
Notes
- Make sure the toffee mixture boils for exactly 3 minutes to achieve the correct texture.
- Use a spatula gently to avoid disturbing the toffee layer under the white chocolate.
- Ensure the crackers are tightly arranged with no gaps for even coverage.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg