Ingredients
Scale
48 saltine crackers
1 cup unsalted butter
1 cup brown sugar
24 oz vanilla almond bark
1 cup pink candy melts
1 cup yellow candy melts
1 cup blue candy melts
3 tablespoons Easter sprinkles
10-12 Cadbury mini eggs
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 350°. Add the saltines to the baking sheet in even lines, making sure they are all touching.
- In a medium sauce pan add the butter and brown sugar and stir with a whisk until everything is melted. Let it boil for 4-5 minutes, stirring here and there. Pour all over top of the saltines and carefully spread with a silicone spoon.
- Add to the oven and bake for 5 minutes. You want it to become golden brown and bubbly. While that’s baking melt the almond bark and the candy melts in separate microwave safe bowls.
- Take the baking sheet out the oven and pour the almond bark all over and spread around carefully. Add dollops of each different colored candy melts all over the white almond bark. Use a knife to carefully swirl the colors all around. Add the Cadbury eggs all over and sprinkle the sprinkles all over top.
- Place in the freezer for 20 minutes or longer. Once solid, lift the parchment paper and lift the whole thing out of the baking sheet. Start breaking pieces off with your hands, serve and enjoy!
Notes
- Store in an airtight container in the fridge for 3-4 days.
- Make sure parchment paper is hanging a tiny bit over the edges of the baking sheet.
- You can use a knife instead to break it apart.
- You can use whatever sprinkles you’d like!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sweet Treats