White Chocolate Coconut Crack

For Christmas this year, I made BUTTERSCOTCH PECAN TOFFEE CRACK and for Easter, White Chocolate Coconut Crack.  I mean…that’s like the worst name for this, but it’s what people know it by.  You know…it’s that saltine cracker/candy-like/toffee stuff that people absolutely adore.  I bake a lot and always have sweet treats around here that don’t really tempt me that much…but this stuff does.  I cannot stay out of it!  So good, so easy and so fun to make!!

Shopping List
1 sleeve of Saltine crackers
1 cup of butter
1 cup of brown sugar (I love a light brown)
about 2 cups of white chocolate chips
about 2 cups of sweetened flaked coconut

Preheat your oven to 400 degrees.

Line a baking sheet with parchment paper or spray it really well with a cooking spray so that the candy doesn’t stick.  Next, lay out your Saltine crackers in rows.  I make them touch when I lay them out (they’ll move around while they’re baking), but I start them all in rows touching (see pic below).  Set aside.

In a small pot over medium-high heat, melt your butter and brown sugar together stirring constantly.  Once everything is melted together and it’s come up to a rapid boil, keep stirring and allow it to boil about 4 minutes.  The color will start to darken just a bit.  After 4 minutes, remove it from heat and keep stirring another minute.  Then, slowly pour this toffee mixture down over all of your crackers and then immediately pop the baking sheet in the oven.  Bake 5 to 6 minutes.  After that, remove the baking sheet from the oven and sprinkle your white chocolate chips down over the toffee covered crackers and then don’t touch it for five minutes.  After five minutes, take a knife (or I used an offset spatula) and carefully spread the melted white chocolate over all of the crackers.  Finally sprinkle your coconut down on top.  Pop this in the refrigerator and allow to harden up (about 30 minutes).  After that, remove from fridge and break into pieces.  I store mine in a gallon-sized baggie in the fridge up to three weeks (but let’s be honest, it barely makes it a few days!).

The perfect little Easter treat for your weekend. xo