Chocolate Dessert

Looks luxe, takes minutes: this Easter crack recipe is pure magic in a tray

Name: Easter crack recipe: the ultimate chocolate dessert snack
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16
Ingredients: 6 Arnott’s Salada Original crackers; 160g brown sugar; 125g Essentials Salted Butter, chopped; 400g white chocolate, chopped; 1½ tbs dried whole cranberries, chopped; 1½ tbs slivered pistachios; 40.00 ml each freeze-dried raspberries; Cadbury Mini Eggs, some chopped, to decorate

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by Lucy Nunes

Delicious Team

Mar 26, 2025

We've all heard of Christmas crack – that addictively delicious salty-sweet treat that's been tantalising tastebuds every holiday season for the past few years. Now we've given the recipe a seasonal spin that'll make your Good Friday even gooder – introducing Easter crack! Luscious white chocolate smoothed over a sweet caramel and salted biscuit base, all topped off with dried fruits, nuts and mini Easter eggs. You'd be hopping mad not to try it.

Easter crack

6 Arnott’s Salada Original crackers
1 cup (160g) lightly packed brown sugar
125g Woolworths Essentials Salted Butter, chopped
400g white chocolate, chopped
1½ tbs dried whole cranberries, chopped
1½ tbs slivered pistachios
2 tbs each freeze-dried raspberries and pomegranate arils (from specialty grocers)
Cadbury Mini Eggs, some chopped, to decorate

Method

1.

Preheat oven to 180°C/160°C fan-forced.
2.

Lightly grease a 20 x 30cm slice pan and line with baking paper, allowing the paper to overhang the two long sides. Arrange crackers in a single layer over base of prepared pan.
3.

Place sugar and butter in a small saucepan over medium heat. Cook, stirring, until butter melts and mixture is evenly combined. Bring to the boil and cook, stirring occasionally, for 3 minutes, or until thickened. Pour over crackers and bake for 5 minutes, or until sugar mixture is bubbling. Set aside for about 20 minutes, to cool to room temperature or until just warm.
4.

Place the chocolate in a microwave-safe bowl. Microwave on high for 3 minutes, stirring once or twice, or until melted. Pour the white chocolate over the sugar mixture. Use an offset spatula to smooth the surface. Scatter over the cranberries, pistachios, freeze-dried fruits and mini eggs. Refrigerate for 20 minutes, or until set.
5.

Lift out of pan and cut or break into squares or shards to serve.