Easter Toffee

Servings: pieces

Calories: 80cal

48 each or more, depending on the size of your baking sheet Saltine crackers (regular)
1 cup unsalted butter 2 sticks
1 cup dark brown sugar packed
6 ounces white chocolate chip morsels use the best quality possible because white chocolate is a little harder to melt *see below for substitution
1-2 drops of gel food coloring I used red to make pink and green – to make the white chocolate have some pastel color to it. *you could also try using colored candy melts in the same amount as the white chocolate – this is optional and you can always just leave the white chocolate white
Easter and Springtime-themed sprinkles and candy amount to taste

Preheat oven to 350 degrees F.
Cover a rimmed baking sheet with parchment paper (make sure the parchment is covering up the sides).
Cover sheet pan with 48 (or more) saltine crackers.
Melt the unsalted butter and packed, dark brown sugar in a medium sauce pan. Boil for 5 minutes or until it is mixed and bubbly. Stir with a whisk or wooden spoon.
Pour carefully over the arranged Saltines.
Place sheet pan in the preheated oven for 4-5 minutes, the butter-sugar mixture should be bubbly when you take it out.
Take the sheet pan out and sprinkle the white chocolate chip morsels, after a few minutes, using an offset spatula spread the chocolate evenly. Add sprinkles and candy.
EXPERT TIP - Optionally, you can mix 1-2 drops of food coloring with the melted white chocolate and spread it to get a pastel effect. As another option for adding color, you can try using the same amount candy melts as well if you prefer.
Cool in the refrigerator for 2 hours or overnight to allow it to set. Take out and you can break it apart with your hands or use a sharp knife to cut. Package to give for gift-giving and enjoy!

4.70 from 10 votes

Course: Desserts

Cuisine: American

Prep Time5

Cook Time10

Total Time15