Easter Crack Candy Bars

I made these because I have a soft spot for anything that combines chocolate, crunchy betrayal (aka toffee), and a color palette that screams “holiday basket.” These Easter Crack Candy Bars are exactly that: sticky, stupidly addictive, and impossible to eat just one of unless you have willpower made of steel—or children to blame. Try them because they look fancy but come together faster than your attempts at a cute spring centerpiece. Serves: 12-ish if you’re sharing with people you like. Prep: 20 minutes of actual work, 20 minutes of convincing yourself you didn’t just eat half the batch.

My husband decided he could “help” during assembly by taste-testing each spoonful of caramel. By “help,” I mean he ate the caramel, blamed the dog, then offered a critique about the texture while licking his fingers. The kids, meanwhile, used the leftover sprinkles as confetti for a cookie funeral. Long story short: I now hide spoons and keep a secret emergency stash. Also, yes, the pan was too small — I said that before the overflow. I will not wash fewer dishes because of it. That’s how chaos wins.

Time-Saving Hacks

– Use store-bought toffee bits or crushed tea cookies if you’re allergic to patience. No judgment.
– Line the pan with foil bigger than the pan so you can lift the whole slab out — fewer dishes, more smugness.
– If you’re melting chocolate, microwave in 20-second blasts and stir. If you forget and scorch it, trade it for a polite glass of wine and melt a new bar. Works every time.

Serving Ideas

– Serve with coffee for breakfast if you’ve given up on being a responsible adult.
– Bring to a party and claim you baked them; the applause is your dessert tax.
– Serve with wine if the kids drove you nuts (or just you drove you nuts — same thing).
– Want to be extra? Add flaky sea salt right before the chocolate sets. People will think you know technique.

What to Serve It With

A big nap and terrible reality TV. Also: ice cream, an espresso, or a group of friends who owe you favors.

✔Tips & Mistakes

– Tip: Use a rimmed baking sheet under the pan if you’re worried about spills. I’m not above a baking sheet moat.
– Mistake to avoid: Don’t pour hot caramel onto chocolate that’s already too warm — it will melt into a sad streaky mess. Chill the chocolate slightly first.
– If your toffee goes hard as a hockey puck, microwave for a few seconds. If it explodes in the microwave, maybe you did something dramatic and I forgive you.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Also: wrap tightly or use an airtight container so your chocolate doesn’t pick up the fridge’s mysterious aromas (why does everything smell like leftover broccoli?).

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Toss in toasted nuts for extra crunch.
– Swap milk chocolate for dark if you like to adult.
– Add mini marshmallows and call it a s’mores hybrid. Nobody will argue.

Frequently Asked Questions

Easter Crack Candy Bars

A delightful blend of chocolate and toffee flavors with a crunch.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups saltine crackers
• ▢ 1 cup unsalted butter cut into pieces
• ▢ 1 cup brown sugar packed
• ▢ 2 cups chocolate chips semi-sweet
• ▢ 1.5 cups M&M's candy for topping

Instructions

Preparation Steps

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper and arrange the saltine crackers in a single layer.
• In a medium saucepan, melt the butter. Stir in the brown sugar and bring to a boil for 3 minutes.
• Pour the caramel mixture evenly over the crackers, ensuring they are well coated.
• Bake for 5-6 minutes until bubbling.
• Remove from the oven and immediately sprinkle chocolate chips over the top. Let sit for 5 minutes.
• Spread the melted chocolate evenly, then top with M&M's.
• Cool completely before breaking into pieces.

Notes

Store in an airtight container. Try adding nuts for added crunch!