Easter Crackle

Easter Crackle would have to be my FAVOURITE sweet treat!

I know many of you made my Christmas Crackle in December and loved it, so I’ve whipped up an easter themed batch and it’s glorious.
It’s exactly the same method for the Crackle itself only I added sugar strands, rainbow pearls and Cadbury mini eggs on top.


Think chewy caramel with a brittle like crunch and smooth milk chocolate. It’s my favourite sweet treat and I double dare you to try and stop at one piece!
It’s budget friendly, makes a heap, and perfect to gift this Easter.
This treat originated in the states and goes by many different names. Saltine crunch, Crack Candy, Christmas Crack and many more. I’ve tried a few American recipes and the conversion to Australian measurements and ingredients was painful and things didn’t work, so I’ve come up with my own. Whilst the concept for this isn’t my own, this is my interpretation of it. I’ve triple tested the recipe and it’s perfect every time.


Ingredients –
1 box of Arnott’s original Salada crackers
250g block of unsalted butter
1 cup of brown sugar (firmly packed)
290g bag of Nestle milk chocolate melts.
Toppings are optional. Sprinkles, m&m’s, chopped nuts etc.


Method –
Pre-heat oven to 175c fan forced.
Line a large cookie tray with foil or baking paper ensuring it slightly overhangs the tray and lightly spray with cooking spray if using foil. If you don’t have a large tray just use two smaller ones.
Break 12 whole Salada crackers into 4 and place them in a single layer on the tray. Break them to fit, you won’t see any of it.
In a small saucepan on low-medium heat, add the butter and brown sugar and stir occasionally until the butter is melted. It might look like it’s split but that’s ok it will all come together just keep stirring. As soon as the mixture starts boiling, DO NOT STIR and leave it to bubble away for 4 minutes. Carefully remove from the heat, pour over the crackers and smooth out using a silicone spatula ensuring they are all covered. Place in the oven for 6 minutes.
Melt chocolate in the microwave stopping at 30 second intervals to stir. Remove the bubble laden tray from the oven after 6 minutes and carefully pour over the chocolate and smooth over with a spatula. Sprinkle on toppings if you wish.
Pop in the fridge on a tea towel for 45 minutes to cool and set, and then lift the slice out of the tray ensuring no foil has stuck to the back. You can either just snap it apart or use a large knife to cut it into squares.
Devour with family or divide it up into pretty gift boxes or bags and tie off with a ribbon.


Mandy
Xxx

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