With the season of chocolate upon us, what better way to spend your long weekend and celebrate Easter than with this delicious treat.
The Breeze’s Auckland Breakfast Show’s Jeanette Thomas is always whipping up holiday themed goodies and since you all loved her Christmas crack, she’s done us an Easter one.
It’s perfect as an after dinner delight, a gift to your loved ones or a mid-afternoon pick-me-up!
EASTER CRACK
Ingredients:
Approximately nine Salada crackers (one sleeve)
225 g butter
1 Cup firmly packed brown sugar
400g white chocolate, melted, with a dash of red food colouring to make it pink
Decorations of your choice - eg. mini marshmallows, crushed and whole shell candy mini eggs, broken pretzels, hundreds and thousands
Method:
Preheat oven to 175°C
Line a large baking tray/roasting dish with non stick paper
Lay the Salada crackers out in a single layer
Melt the butter and brown sugar in a saucepan on a medium heat and bring to the boil. Reduce the heat and continue to boil for five minutes stirring frequently.
Remove from stove and quickly pour the caramel over crackers and spread to cover evenly
Bake for five to seven minutes or until golden brown and bubbling. Keep a very close eye on it - it can burn in an instant. The crackers will shift around a little
Remove from the oven and spread the pink chocolate over
Top with all the goodies and pop in the fridge to set
Once set, break into pieces, serve, and enjoy this fun and festive Easter treat with your family and friends!
