Chocolate & Toffee Graham Cracker Easter Eggs
A good friend and coworker brought "Christmas Crack" to the office one day. As someone with a sweet tooth and a special fondness for the taste of toffee, I fell in love with her treat. Instead of saltine crackers, she used graham crackers. I was inspired by this recipe from Simply Recipes, but I followed my friend's lead and switched out the saltine crackers for graham crackers. I also wanted to add an Easter twist by using egg cookie cutters and m&m Spring-colored chocolate candies. The result is a crispy, sweet and rich concoction that is sure to impress your Easter crowd.
Hope you enjoy the recipe and steps below.
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To make your own chocolate and toffee Easter eggs, you will need:
Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Line the jelly roll baking pan with aluminum foil. Then spray the foil with cooking spray to prevent sticking.
Step 3: Line the bottom of the pan with graham crackers. You may need to break a couple of the crackers so they cover the bottom of the pan entirely.
Step 4: Add the butter, salt and dark brown sugar to a saucepan over medium heat on the stove.
Step 5: Stir the ingredients until they are melted and well blended.
Step 6: Once the ingredients melt, let the mixture boil then remove it from the stove.
Step 7: Be very careful as the caramel mixture is very hot. Pour the hot caramel mixture over the graham crackers, and use a spatula to spread the caramel evenly over the graham crackers.
Step 8: Place the semi-sweet chocolate morsels into a microwave-safe bowl and melt the chocolate at 30 second intervals. Be sure to stir the chocolate morsels in between the 30 second heating intervals. It took me five 30 second intervals to melt the chocolate through.
Step 9: Pour the melted chocolate onto the caramel and graham crackers. Use a spatula to even out the chocolate over the caramel surface.
Step 10: Carefully (since the caramel and chocolate are still hot) place the m&ms into the chocolate in whatever pattern your heart desires.
Step 11: Let the chocolate cool to room temperature. Then press the egg cookie cutter firmly into the chocolate and toffee mixture. Press slowly and firmly until you reach the bottom of the pan.
Step 12: With a steady hand, take a spoon and place it under the cookie cutter and attached chocolate egg. Then transition the chocolate egg and cookie cutter from the jelly roll pan to a plate covered with aluminum foil and sprayed with cooking spray. Use the tip of the spoon to press the chocolate egg out of the cookie cutter.
*This process takes some patience, because the chocolate is still pliable and sensitive. The good news is you have a lot of product to work with on the tray. Once you transition the eggs to the plate, you can use your fingers or a spoon to clean up the edges or add more m&ms (since the chocolate is still warm).
Step 13: Place the plate full of warm chocolate eggs into the refrigerator to cool overnight. Then enjoy!