This recipe for Mini Egg Crack is somewhere between chocolate bark meets millionaire shortbread meets Easter. But as complicated as that may sound it is made with a lot less faff.
Seems like Christmas Crack was a thing in 2025 but that trend completely passed me by. But after the sweet and salty treat crossed my path a few weeks ago, I immediately thought that an Easter version dotted with mini eggs would be so good.
All you need is salty soda crackers or crispbreads (saltines in the USA) and place them in a baking tray. Pour over a caramel toffee and sprinkle with sea salt. Cover with melted dark chocolate, then decorate with chopped mini eggs and freeze dried raspberries. Chill for a bit and cut or break into chunks. Delicious!
My version is a thicker as I use a 20cm x 20cm square tin. I like it to be more of a layered biscuit. But if you want a thinner more chocolate “bark” style sweet then use a 20cm x 30cm tin which you can break with your hands once set.
I hope you enjoy this recipe for Mini Egg Crack. If you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
Just below the recipe you will find a collection of some of my favourite and popular Easter recipes posted over the years. Wishing you a happy, blessed and safe Easter!
Mini Egg Crack
Ingredients
- Soda crackers Saltines or crisp breads - enough to layer the baking tray you will be using
- 160 g lightly packed brown sugar
- 125 g salted butter
- 2 tsp sea salt flakes
- 300 g dark chocolate 70% cocoa solids, chopped
- 100 g milk chocolate chopped
- 2 tbsp freeze dried raspberries
- Easter mini eggs some chopped, to decorate
Instructions
- Preheat oven to 180°C
- Line a 20cm x 20cm or 20cm x 30cm baking pan with baking paper, allowing the paper to overhang the two long sides
- Arrange the crackers in a single layer over the base of the pan
- Place sugar and butter in a small saucepan and cook over medium heat while stirring until the butter has melted and the mixture is combined
- Bring to the boil while stirring occasionally for 3 - 5 minutes until thickened
- Pour the caramel over the crackers and bake for 5 minutes until bubbling
- Sprinkle with sea salt and set aside for about 30 minutes to cool to room temperature
- Melt the chocolate in a microwave on high for about 3 minutes, stirring once or twice until melted
- Pour the melted chocolate over the cooled caramel and smooth the top
- Decorate with the raspberries and mini eggs
- Refrigerate for and hour or so then lift out of pan and cut or break into squares or shards
A few more Easter favourites :
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