Easter Crack 

Easter Crack 

Ingredients:

40 saltine crackers
1 cup brown sugar
1 cup salted butter
3 cups white chocolate chips (divided)
Pink gel food coloring
1/2 cup pastel Easter M&Ms
1/4-1/2 cup chopped mini chocolate eggs
2 tablespoons Easter sprinkles

Directions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the saltine crackers in a single layer on the sheet.
In a saucepan over medium heat, melt the butter and brown sugar together. Stir continuously until the mixture comes to a boil. Let it bubble for 3 minutes, then immediately pour over the crackers, spreading evenly.
Bake for 5 minutes until the toffee is bubbling. Remove from the oven.
Sprinkle 2 1/2 cups of white chocolate chips over the hot toffee. Let sit for 2 minutes, then spread evenly with a spatula.
Melt the remaining 1/2 cup of white chocolate chips and mix with a small amount of pink gel food coloring. Drizzle over the white chocolate layer, then swirl with a toothpick for a marbled effect.
Quickly sprinkle the pastel M&Ms, chopped mini chocolate eggs, and Easter sprinkles over the top before the chocolate sets.
Let the bark cool at room temperature, then transfer to the fridge for 1 hour to fully harden.
Break into pieces and enjoy!

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 20 minutes (including chilling time)
Kcal: 250 kcal | Servings: 12 servings

Tips:
For an extra crunch, use Ritz crackers instead of saltines.
Store in an airtight container for up to a week to keep it fresh.