adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easter egg crack recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Transform cracked eggs into a sweet and indulgent treat with a gooey caramel and chocolate topping. Get messy and have fun with this hands-on dessert that appeals to both kids and adults. Experiment with different colors for a festive Easter twist! Try making Milo mousse Easter eggs for a quick, delicious, and creative Easter dessert that everyone will love.
Ingredients:
  • 6 Arnott’s Salada Original crackers
  • 160g (1 cup, lightly packed) brown sugar
  • 125g butter, chopped
  • 1.20 gm sea salt flakes
  • 425g (2 1/2 cups) white chocolate melts
  • Oil-based yellow food colouring, to tint (see note)
  • 1 x 41.5g pkts Mini Eggs, coarsely chopped
  • 1 x 120g pkt Hazelnut & Milk Chocolate Mini Easter Eggs, coarsely chopped
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Line a 20 x 30cm slice pan with overhanging baking paper. Place crackers in a single layer over the base, trimming as needed to fit.
  • In a small saucepan over medium heat, combine sugar, butter, and salt. Stir until the butter melts and the mixture is smooth. Bring to a boil and cook for 3 minutes, stirring occasionally, until thickened.
  • Drizzle the sweetened mixture over the crackers and bake until it bubbles - around 5 minutes. Let it cool at room temperature for about 20 minutes, or until pleasantly warm.
  • In a microwave-safe bowl, melt 2 cups of chocolate melts on HIGH for 3 minutes, stirring occasionally until smooth. In a separate small microwave-safe bowl, melt the remaining chocolate melts on HIGH for 1-2 minutes, stirring halfway through. Mix in a few drops of coloring and stir well to combine.
  • Drizzle the white chocolate over the sugar mixture, then use a palette knife to make it perfectly smooth. Dollop spoonfuls of the yellow chocolate mixture over the white layer, tap the pan lightly on the counter to even out the chocolate, sprinkle the chopped eggs on top, and chill in the fridge for 20 minutes or until firm.
  • Remove from the pan and cut into elegant squares or delicate shards before serving. Refer to our detailed video guide below to master the art of creating our Easter egg crack recipe.

Similar Recipes