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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!
Yum! Love all of your recipes! Do the crushed graham crackers in the ingredients list go on top with the eggs? Or alternate as chopped crackers with the saltines? I’m having trouble figuring it out from the differing instructions and ingredient lists. Thank you!
Hi, you will just cut the graham crackers into smaller pieces. When lining the bottom of the pan with crackers, you will alternate between the grahams and club crackers – placing both on the bottom layer together (not stacked on top of each other).
Did you make these with Graham crackers, saltines or club crackers? All three were mentioned in the ingredients and instructions.
Hi! You will use a combination of graham crackers and club crackers. You will alternate using both crackers on the bottom layer of the toffee.
I made this yesterday ……the dish was empty in minutes …. Everyone was RAVING!!!
Make this immediately it’s delicious!!!!
Thank you Karli !!!!
Hi Karli! How do you crush the mini cadbury eggs for the cracker toffee?
I like to place the Cadbury Eggs in a ziplock bag and whack them with a rolling pin until they are cracked into pieces.
I put mine in a heavy duty freezer bag and break them up with the flat side of a meat tenderizer. One time I put them in the food processor, but it just turned everything to dust. I would not recommend doing it that way.
I am confused about the grahams and the mini club crackers. Are the chopped grahams the first layer and then layer the mini club crackers tightly over that ? Are they both chopped together and pressed into the bottom? Are the grahams chopped into pieces or crumbs? excited to try this recipe – thanks for your help
Hi Anne, happy to clarify. You will just cut the graham crackers into smaller pieces. When lining the bottom of the pan with crackers, you will alternate between the grahams and club crackers – placing both on the bottom layer together (not stacked on top of each other). Hope that helps!
Hi there!
I can’t wait to try this recipe, but we don’t have club crackers here. Are they just little saltines?
Hi LeeAnn, they’re a more buttery cracker, but saltines would be yummy here too!
I made a batch of this and brought to a friends home and everyone raved about it. I have one recommendation which is don’t put the Cadbury eggs into the food processor to break them up because they turn into dust. I had better luck putting them in a freezer size baggie, and breaking them up with a meat tenderizer. This recipe is a keeper for sure !
I left a comment before, but I’m adding to it. a couple other things that make this recipe easier. First, don’t put the Cadbury eggs into a food processor, it basically turns them into dust. The best way I found that still keeps the pieces decently sized is put them in a baggie and just hit them with a rolling pin.
Also, I made a batch yesterday and the chocolate chips never properly melted when I put the pan back in the ovenand actually they kind of scorched and turned dusty, so I threw the whole batch away. I made a new batch, but this time I didn’t even put the chocolate chips on the toffee, I melted them in the microwave with a bit of coconut oil added to it and then just poured the melted chocolate all over the cracker, brown sugar and butter mix, and that was much easier .
Do you use cinnamon or honey graham crackers?
I used honey graham crackers, but you can certainly use cinnamon grahams!
I used milk chocolate chips, but they did not melt at all. Even after leaving the pan in the oven much longer than suggested. Perhaps try mini chocolate chips? Or melt your chocolate beforehand to avoid this disaster.
Melt them in 30 second increments in a glass bowl in the microwave with a tablespoon of coconut oil added, and then pour the melted mixture over the toffee. This is easier and ensures the chocolate melts properly and doesn’t scorch.