Easter is almost here, and I like to make easy, fun Easter treats. This crack candy recipe is made with a few simple ingredients and only takes minutes to make.
This classic saltine cracks candy is a variation of our Christmas Crack. The Christmas version has semi-sweet or dark chocolate and chopped nuts instead of white chocolate and candy.
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Easter Crack Candy
Crack Candy Ingredients
- 1 cup dark brown sugar
- 1 cup salted butter
- 12 oz. white candy melts
- Saltine crackers
- Candies to decorate the top
- 1 cup Dark Brown Sugar
- 1 cup Butter
- 12 Oz. White Candy Melts (white chocolate)
- Saltine Crackers
- Preheat oven to 400 degrees. Line a 9 by 13" pan with foil. Place one layer of saltines in the pan and set it aside. Combine butter and brown sugar in a saucepan. Bring mixture to a rolling boil for 3 minutes while stirring. Pour mixture over the crackers and bake in the oven for 7 minutes. Remove pan from oven and sprinkle the candy melts over the candy. As they melt, spread them like icing, then add sprinkles and candies. Refrigerate to cool, then break off pieces and enjoy!
Preheat oven to 400 degrees.
Line a 9 by 13″ pan with foil or parchment paper. Note if you don’t have foil or parchment paper spray a cooking spray on the pan.
Next, spread crackers in a single layer in the pan. I used a heavy saucepan over medium heat to bring to boil the butter and brown sugar mixture. Note this recipe can be doubled and made in a jelly roll pan.
I used the back of a wooden spoon to spread hot butter and sugar the mixture over the crackers.
Remove from the oven after 10 minutes—caramelized saltine crackers after baking.
After removing the Easter cracker candy from the oven, immediately sprinkle the white candy melts and spread with a spatula. While still hot, add sprinkles and candies. Cool completely, then remove candy from the pan using the foil.
This recipe uses only four ingredients, thus making this the easiest candy recipe ever.
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Thank you for your visit today. I hope you enjoy making this pretty treat too.
See you soon,
Ps. I will be sharing this on Between Naps on the Porch