Monday 6 April 2020


This is one of my favorite little treats. I make it at a few different times in the year and I love changing it a bit for an Easter themed treat. See my Valentines Toffee edition here!

It's veeeery simple to make and it's so satisfying and yummy. My kids love it and always try to sneak a taste. A few pieces went missing as I tried to photograph them. Haha!

For Easter, I cut up some mini eggs and topped the toffee with marshmallows and mini eggs at the end. I tried to place the mini eggs with the shells showing so it shows of the pastel colours. I let the marshmallows sit for a few minutes and they started to soften and melt a bit. After a few minutes when they were starting to mel and set, it pushed them down gently to make them look a bit squishier/gooier. I love that you can change your toppings for different times of the year.

Ok, here's the recipe!


40 Saltine Crackers
1 cup butter
1 cup packed light brown sugar
1 teasp vanilla
1 1/2 cup chocolate chips
toppings (I used marshmallows and mini eggs, but you could use pastel m&ms, toffee chips, chocolate drizzle...)

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Spread crackers out in an even layer.
2. In a medium saucepan, melt the butter and brown sugar. When the mixture starts to boil, stop stirring and let it boil for 3 minutes. 
3. Turn off heat and stir in vanilla. Pour mixture evenly over crackers and spread out evenly. Bake for 5-6 minutes.
4. Remove from oven and sprinkle chocolate chips over top. Return to oven for one minute. Take out of pan and spread chocolate with a spatula in an even layer. Add toppings as you wish!
5. Let pan cool and then freeze for 15-20 minutes. Break or cut into pieces and enjoy!

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