Chocolate and toffee come together beautifully in this irresistible crackle, perfect as an Easter treat.
- Prep time 25 minutes
- Total time 1 hour & 15 minutes
- 1 188 g bag mini candy-coated chocolate eggs (such as Cadbury Mini Eggs) (about 1 cup)
- 30 salted soda crackers
- 1 cup salted pretzel sticks
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 3 tablespoons light-colour corn syrup
- 1 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 3 cups semisweet chocolate chips
- 55 g white chocolate (about 2 oz), finely chopped
Preheat oven to 375°F. Chop half of the chocolate eggs; set aside. Line 18- x 13-inch baking sheet with parchment paper; place pan on work surface with long end facing you. Arrange crackers in 6 evenly spaced columns on pan; divide pretzels among columns, stacking vertically, to fill pan.
In saucepan, bring butter, brown sugar, corn syrup, vanilla and salt to boil over medium heat, stirring occasionally, about 3 minutes. Without stirring but brushing down side of pan with pastry brush dipped in cold water, boil for 5 minutes. Immediately pour onto pretzels and crackers; using offset spatula, spread in even layer to edges of pan. Bake until caramel is deep golden, about 10 minutes.
Using offset spatula, immediately rearrange pretzels and crackers in even layer, if needed. Sprinkle chocolate chips evenly over hot caramel. Let stand until chocolate is melted, 2 to 3 minutes; using clean offset spatula, spread in even layer to coat toffee.
In small microwaveable bowl, microwave white chocolate, stirring every 20 seconds, until melted; drizzle over chocolate. Sprinkle with chocolate eggs. Let cool for 10 minutes. Refrigerate until set, about 30 minutes. Break into shards.
Makes about 20 pieces.
Nutritional facts Per piece: about
- Fibre 2 g
- Sodium 138 mg
- Sugars 32 g
- Protein 2 g
- Calories 328
- Total fat 20 g
- Potassium 123 mg
- Cholesterol 26 mg
- Saturated fat 12 g
- Total carbohydrate 39 g