Cream Egg Candy Toffee

Cream Egg Cracker Toffee

Prep Time 1 hour 9 minutes
Cook Time 1 hour 9 minutes
Calories 1446kcal
Author Jennifer Tammy


  • Box of Ritz crackers
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 chocolate chips or dark chocolate squares
  • Handful mini Cadbury Cream Eggs
  • Spring-coloured sprinkles


  • Preheat your oven to 425F
  • Line a baking tray with parchment paper or tin foil to protect it from the sticky caramel layer. (This is one recipe I don’t use my silicone baking mat for – it’s way too hard to clean up!)
  • Spread the crackers to completely cover the bottom of the baking tray.
  • Combine the sugar and butter in a saucepan and bring to a boil over medium-high heat, only giving a single good stir or whisk at the end. Pour the caramel mixture over the crackers and spread evenly with an offset spatula.
  • Stick the baking tray in the oven for 5 minutes until the caramel is bubbly and thick.
  • Meanwhile, break up the chocolate pieces and unwrap the Mini Cream Eggs.
  • Sprinkle the chocolate overtop of the caramel layer and pop it back in the oven.
  • Bake for an additional 2-2 minutes until the chocolate is completely melted.
  • Spread the chocolate with an offset spatula. The Cream Eggs will probably melt completely, adding an indulgent decadence to the Easter Cracker Toffee.
  • Cut a few extra Cream Eggs in half and sprinkle them onto the still-wet chocolate, along with some colourful sprinkles.
  • Place the whole thing in the fridge until the Cream Egg Cracker Toffee cools & hardens so that you can “crack” it into single serving pieces.


Calories: 1446kcal | Carbohydrates: 126g | Protein: 9g | Fat: 104g | Saturated Fat: 64g | Polyunsaturated Fat: 33g | Trans Fat: 4g | Cholesterol: 435mg | Sodium: 161mg | Sugar: 121g