Easter Crack Cookies
Easter Crack Cookies are sweet, salty, and layered with crunchy crackers, buttery homemade toffee, melted chocolate chips and topped with mini Cadbury eggs! All made in a cupcake pan and so easy to make, festive, and the perfect sweet treat for Easter!
Servings: 12 cookies
Ingredients
- 12 Ritz crackers
- 1/2 cup salted butter
- 1/2 cup brown sugar
- 1/2 cup mini white chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup mini Cadbury Eggs crushed
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with silicone or paper liners and fill each cavity with a cracker.
- In a medium saucepan, melt brown sugar and butter together on medium heat. Stirring often with a rubber spatula and bring the mixture to a boil. Then simmer for 3-4 minutes, stirring constantly. The mixture will turn a caramel color. If you have a candy temperature it should be between 270 and 290 degrees F.
- Add a heaping tablespoon to each cavity and swirl around with a small spoon to cover each cracker evenly.
- Bake for 8 minutes and then top each toffee cracker with 1-2 tablespoons of mini chocolate chips (I combine both milk and white chocolate chips in a small bowl to mix together). Bake again for 1 more minute to melt.
- Let the toffee crackers sit for another minute and then swirl the tops with a toothpick to make a swirl design (optional). Top with chopped Cadbury eggs and let harden completely. Remove the Toffee Crackers from the liners and then place in the refrigerator until ready to eat. Enjoy!
Notes
Recipe inspired by Homemade Heather