The Sweet-Salty Easter Treat Everyone Will Ask You to Make Again

I start looking for Cadbury Mini Eggs in February, right after Valentine’s Day. The Easter display is barely up at the grocery stores and I am already checking for my favorite treats. If you don’t get them early they are all gone by the time you need them.

Every year I make this Cadbury mini egg pretzel toffee. It is a family favorite and it is not complicated — which is exactly why I keep making it. It looks like you spent the afternoon in the kitchen. You did not.

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The base is pretzel thins, not crackers. Most versions of this recipe use saltine crackers or graham crackers and they are perfectly good. But pretzel thins have more salt, a better snap, and something underneath the chocolate that crackers simply cannot give you. I made it with saltines once and that was the last time. For me, pretzel thins are the best option. The sweet salty combination is delicious.

On top of the pretzels: a poured butter and brown sugar toffee, a layer of melted chocolate chips, and then the Cadbury eggs — cracked and pressed in while the chocolate is still warm. The hard candy shell cracks into the chocolate making a sweet, salty, crunchy, buttery, rich treat. It disappears faster than anything else on the Easter celebration table.

A Word About the Cadbury Eggs

I have tried this with other chocolate candies and candy eggs. It is fine. It is not the same. Cadbury eggs are classic and the hard candy shell and the milk chocolate inside are part of what makes this the perfect easter treat. Pick up a 9 oz. bag while you see them — they are seasonal and they go fast once April gets close.

To chop them: place them in a zip-top plastic bag, get a rolling pin or meat tenderizing hammer, a few good whacks and voilà, chopped mini eggs with crunchy crumbs.

What You Need

Pretzel thins, Pretzel Crisps — enough to cover a 9×13 pan in a single layer
1 cup salted butter
1 cup packed light brown sugar
½ teaspoon salt
2 cups milk chocolate chips
1 package (9 oz.) Cadbury Mini Eggs, coarsely chopped

You will also need a lined 9×13 baking pan or cookie sheet with sides, a medium saucepan, and an offset spatula for spreading. Spray the foil well with cooking spray — the toffee will stick otherwise and all of your hard work and ingredients will be wasted.

How to Make It

Have everything ready before you start. This moves quickly once the toffee is on the stove.

Preheat the oven to 350°F. Line a 9×13 pan or baking sheet with sides with foil and spray generously with cooking spray.
Arrange the pretzel thins in a single layer across the bottom of the pan. Break pieces as needed to fill the gaps. Pretzel sticks work here too if that is what you have on hand — the coverage is slightly less even but the flavor is the same.
In a medium saucepan over medium to medium-high heat, melt the butter, brown sugar, and salt together. Bring to a boil and cook for exactly 4½ minutes, stirring constantly. Do not walk away from the stove. Toffee burns fast.
Pour the toffee evenly over the pretzel layer and bake for 7–9 minutes.
Remove from the oven and immediately scatter the chocolate chips over the top. Return to the oven for 1–2 minutes, just until the chips begin to melt.
Spread the melted chocolate into an even layer with your offset spatula. Scatter the chopped Cadbury eggs over the top and press them gently into the chocolate so they set — you don’t want them falling off when you break it into pieces.
Refrigerate until set — about an hour. Break into pieces, place on a decorative plate, in cellophane bags or Easter tins. Try not to eat it all before the guests arrive.

I store this in the refrigerator because I do not love it cold and that way I do not eat it all. It keeps for up to a week in an airtight container, which has never once been tested in my house.

Make It Your Own

This is a very forgiving recipe and there are endless variations. White chocolate chips instead of milk chocolate make a beautiful pale base that shows off the Cadbury eggs even more. Dark chocolate if you are a fan. Candy melts work well if you want a specific color for your Easter table or if you want to make a marbled chocolate toffee. Press a few Hershey Kisses into the warm chocolate alongside the eggs for extra chocolaty goodness. Scatter a handful of jelly beans on top for color — especially lovely for an Easter basket treat. A spoonful of peanut butter stirred into the warm chocolate layer before you spread it adds a nutty bite and a salty treat. Any of these make it an easy easter treat that feels different every year that you make a batch.

A Few Notes

Do not leave the stove while the toffee is cooking. The toffee will burn, trust me.
Chop the Cadbury eggs before you begin so they are ready the moment the chocolate is spread.
The refrigerator sets this far better than room temperature. An hour and it breaks cleanly.

It Makes a Beautiful Gift

Break it into pieces, layer it in a cellophane bag, add a ribbon. Or add some parchment paper to an Easter tin, then add the toffee and you are done. I have brought it to Easter dinner, left it with neighbors, and tucked pieces into Easter baskets. Every single time, someone asks for the recipe.

If you make this, leave a comment and let me know. And if you are on Pinterest, please save it — it helps the blog more than you know.

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Have a wonderful weekend, friends.

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