Cadbury Egg Toffee
If you’ve ever had that sweet and salty cracker toffee, then you know just how good this Easter toffee must be! This easy Cadbury egg toffee is made with butter crackers, brown sugar, butter, chocolate, and mini Cadbury eggs.
Homemade Easter Toffee with Cadbury Eggs
You know that delicious and slightly addictive toffee that shows up at Christmas parties and in cookie boxes?
The one that has a salty, buttery cracker base, a brown sugar toffee center, and a chocolate topping?
The one people sometimes refer to as “Christmas crack” because it’s so good it’s hard to stop eating?
And the worst part of it is that once you realize how easy it is to make—5 ingredients and practically 15 minutes—you can make it any time you want. My willpower against this stuff? Non-existent.
With that non-existent willpower, I’ve made a few variations over the years, including this Peppermint Bark Cracker Toffee, this Pumpkin Spice Graham Cracker Toffee, and this over-the-top Oreo toffee version.
But my favorite, truly and whole heartedly, might be this cadbury egg toffee version, because the mini cadbury eggs give these toffee cookies just the perfect flavor and texture. I’m telling you, this ritz cracker toffee is a winner.
Let’s Talk About Making These Easter Toffee Cookies:
- Crackers: Because we’re making the toffee in muffin cups, I prefer to use butter crackers, like ritz crackers, but you can use any kind of cracker you want to: saltine crackers, graham crackers, gluten free crackers, etc.
- Easy: Making toffee from scratch can be a little bit time consuming and intimidating, which is why I love cracker toffee. Not only is it a 5-ingredient dessert that’s easy and nearly impossible to mess up, it’s the perfect sweet and salty combination that I personally feel is missing from traditional toffee.
- Cadbury Eggs: The mini cadbury eggs make this dessert a 10/10, because those mini eggs are seriously incredible and have the best texture of rich milk chocolate and a crunchy sugary shell.
If you need any other Easter desserts, try these Cadbury Creme Cookies (a chocolate chip cookie stuffed with a cadbury creme egg), these Mini Easter Egg Cakes, or these Cookie Dough Truffles in the shape of Easter eggs.
Ingredients:
- 24 Butter Crackers: You can use any cracker you like, but I prefer Ritz crackers for this toffee recipe, especially because the round cracker fits perfectly in the muffin cups.
- Unsalted Butter
- Brown Sugar
- Semi-Sweet Chocolate
- Mini Cadbury Eggs: You can use any mini cadbury eggs you prefer—dark chocolate, milk chocolate, or even the White Chocolate Version.
How To Make This Easter Toffee:
- Line your two 12-cup muffin tins with foil or paper liners (you don’t have to do, but it does make it easier to get these out of the pan).
- Bring the butter and sugar to a boil over medium heat, stirring constantly. Once it begins boiling, let boil about 3 minutes.
- Dollop about 1 Tbsp of toffee on top of each of the crackers.
- Bake the toffee crackers for about 5 minutes, or until the toffee is bubbling.
- Melt the semi-sweet chocolate. Then, drizzle about 1 Tbsp of chocolate on top of each cracker, and smooth into an even layer.
- Sprinkle with crushed mini eggs.
- Allow to cool completely before serving. I like to refrigerate the toffee so it sets up far quicker.
Pro Tip: If you don’t want to make these toffee cookies in muffin cups, you can make it the traditional way on a large sheet pan (with edges). Just place all of the crackers in an even layer on the sheet pan. Pour the toffee on top of the crackers and spread as best as possible. Bake until bubbly. Spread the melted chocolate on top. Sprinkle with mini eggs. Once set, break the cracker toffee into pieces.
Storage Tips:
Store your ritz cracker toffee at room temperature or in the fridge in an airtight container. It stays fresh at room temperature for 3-4 days, and stays fresh in the fridge for 5-6 days.
Variations:
- Crackers: You can use butter crackers, saltine crackers, graham crackers, or even cookies. If you use cookies as your base, I suggest adding a little sea salt on top to offset the sweetness.
- Chocolate: I prefer to use semi-sweet chocolate, but you can use dark chocolate, white chocolate, or a combination and swirl the chocolate together.
- Cadbury Eggs: You can use any mini cadbury eggs you prefer. If you can’t find any cadbury mini eggs, you can use m&ms or any other candy coated chocolate candy.
Final Tips To Making This Easy Easter Toffee with Cadbury Eggs:
- Muffin Tin: If you make these toffee cookies like I did, you’ll need two 12-cup muffin tins. Alternatively, you can make this a more traditional cracker toffee by using a sheet pan.
- Chocolate: A lot of cracker toffee recipes call to top with the chocolate, and then let it melt by putting it in the oven. I find that more often than not, my chocolate seizes and won’t melt. I avoid this by just melting the chocolate first.
- Toffee: When you put the ritz cracker toffee cookies in the oven to get it bubbly, keep your eye on it. Once the toffee bubbles, take it out of the oven. You don’t want to cook it too long and have the toffee burn.
Cadbury Cracker Toffee
Ingredients
- 24 butter crackers
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1 1/2 cups semi-sweet chocolate
- 1 cup crushed mini Cadbury eggs, chopped
Instructions
- Preheat the oven to 350 degrees.
- Place a muffin liner in each cup of your 12-cup muffin tin (the recipe makes 24 toffee cups so you’ll need two 12-cup muffin tins*).
- Place a butter cracker in each muffin cup. Set aside.
- Over medium heat, melt brown sugar and butter together, bringing to a boil. Once boiling, stir constantly for 3 minutes (this makes the toffee).
- Carefully spoon about 1 tbsp of the toffee on top of each cracker.
- Bake the toffee crackers for about 3-4 minutes, or until it’s bubbling. Remove from the oven.
- Next, melt the chocolate in a microwave safe bowl.
- Drizzle about 1/2 - 1 Tbsp of chocolate on top of each toffee cracker, gently spreading into an even layer.
- Lastly, sprinkle each with crushed cadbury mini eggs.
- Allow to cool completely before serving. You can refrigerate for faster setting, if desired.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
