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With layers of club and graham crackers, sweet toffee, chocolate and crushed Cadbury mini eggs, this Cadbury Cracker Toffee will make everyone hoppy.
Easter Cracker Toffee
This is my Easter version of the famous Christmas crack! Completely addictive, it mixes salty and sweet in a way that is egg-stra special. While typical cracker toffee uses saltine crackers, we use a mixture of graham crackers and club crackers to give this version a little more sweetness while keeping that buttery crunch. Saturated in the perfect easy toffee, topped with melted chocolate and crushed Cadbury mini eggs, you’ll have a hard time finding some-bunny who doesn’t love this.
Ingredients in Cadbury Cracker Toffee
- Graham crackers, chopped – I just used generic store-brand grahams and it tasted great!
- Mini club crackers
- Salted butter – I use salted butter for everything in my kitchen. You can use unsalted if you prefer.
- Brown sugar
- Chocolate chips – I always use milk chocolate for this recipe, but you can use any type you like.
- Cadbury mini eggs, crushed
How to make Cracker Toffee for Easter
- Preheat the oven to 400° F (205° C). Line a cookie sheet with parchment paper.
- Place the graham and club crackers onto the parchment lined cookie sheet in a single layer. Set aside.
- In a medium sauce pan over medium heat, melt the butter and brown sugar together.
- Once the butter is completely melted, turn the heat up to medium high and stop stirring. Once the mixture reaches a rolling boil, start a timer for 3 minutes.
- When the mixture has been boiling for 3 minutes, remove from heat and pour over the crackers.
- Spread to cover the crackers.
- Place the pan with the crackers and brown sugar and butter mixture into the 400° F (205° C) oven for 6 minutes. The mixture will be bubbling and it will look like the crackers are floating in the mixture.
- Remove from the oven and sprinkle the top with the chocolate chips.
- Return to the oven for about 1 minute, until the chocolate is completely melted.
- Remove from the oven and spread the chocolate to cover the top of the toffee.
- Sprinkle the crushed cadbury mini eggs onto the wet chocolate.
- Allow the toffee to cool at room temperature for 30 minutes and then place in the fridge to help set up the toffee and chocolate faster.
- Once the toffee is completely cool, break or cut into pieces and enjoy!
How should I store my cracker toffee?
You can store your Cadbury cracker toffee in an airtight container or a zip top bag for a couple of days. Or, if you prefer, you can also freeze this toffee for up to 3 months!
Easy cracker toffee tips
- Make sure to line your pan with parchment paper or a silicone mat. This will make it easier to remove your toffee and wash the pan later.
- Line your crackers into tight even layers – this will make it 10x easier to spread the toffee and chocolate on top.
- Don’t be afraid to chill it in the fridge to speed up the process!
Other Easter Snacks to Try
Cadbury Cracker Toffee
With layers of club and graham crackers, sweet toffee, chocolate and crushed Cadbury mini eggs, this Cadbury Cracker Toffee will make everyone hoppy.
Ingredients
- 1 pkg graham crackers, chopped
- 1 cup mini club crackers
- 1 1/2 cups salted butter
- 1 1/2 cups brown sugar
- 2 cups chocolate chips
- 1 cup cadbury mini eggs, crushed
Instructions
- Preheat the oven to 400° F (205° C). Line a cookie sheet with parchment paper.
- Place the crackers onto the parchment lined cookie sheet in a single layer. Set aside.
- In a medium sauce pan over medium heat, melt the butter and brown sugar together.
- Once the butter is completely melted, turn the heat up to medium high and stop stirring. Once the mixture reaches a rolling boil, start a timer for 3 minutes.
- When the mixture has been boiling for 3 minutes, remove from heat and pour over the crackers.
- Spread to cover the crackers.
- Place the pan with the crackers and brown sugar and butter mixture into the 400° F (205° C) oven for 6 minutes. The mixture will be bubbling and it will look like the crackers are floating in the mixture.
- Remove from the oven and sprinkle the top with the chocolate chips.
- Return to the oven for about 1 minute, until the chocolate is completely melted.
- Remove from the oven and spread the chocolate to cover the top of the toffee.
- Sprinkle the crushed cadbury mini eggs onto the wet chocolate.
- Allow the toffee to cool at room temperature for 30 minutes and then place in the fridge to help set up the toffee and chocolate faster.
- Once the toffee is completely cool, break or cut into pieces and enjoy!
Nutrition
Calories: 229kcal | Carbohydrates: 24g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 105mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 388IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.3mg
Like this recipe? Rate and comment below!
I followed the recipe as written, but my toffee turned out a little burnt. Maybe needed lower heat or less boiling time.
Why a low rating because you don’t know how to cook caramel? That’s a you issue
to die for!! amazing recipe
I am going to try this for sure, looks amazing! But I have one question, I can’t figure out the graham crackers and club crackers.. do I line the sheet with the club crackers and then crumble my graham crackers over those?
You will use a single layer of crackers – laying graham crackers (I usually break them into fourths, the smaller rectangles) and the club crackers side by side on the bottom of the pan.
I’m excited to make these! What size cookie sheet works best?
I used a half cookie sheet!
I have become famous for making this for friends and family. People literally lose their minds over it! I do a couple things differently, though. Rather than pour the chocolate chips on the toffee and put back in the oven to melt, I put them in a glass bowl with a tablespoon of coconut oil and melt in 30 second increments in the microwave. I found the chocolate chips didn’t always melt well when I poured them on the toffee to melt in the oven and coconut oil makes the chocolate really smooth and creamy. When the toffee comes out of the oven, I pour the melted chocolate mixture all over, spread with a spatula, then pour the broken Cadbury eggs on top. I also put it in the freezer to firm up and cool quickly because I found even when sitting in the refrigerator a long time the toffee didn’t harden to make it easily broken into pieces. Also have found it freezes really well.