Easter Crack x2

What an easy recipe for Easter dessert that you can really get creative with! We created 2 kinds of ‘CRACK’ using the same base for both. We had both white and milk chocolate in the pantry that needed to be used up so we did white chocolate crack with cookies and cream mini eggs and then we did milk chocolate crack with peanut butter cups! Both delicious!

Cookies and Cream Ingredients

• 8 Graham Crackers

• 1/2 Pack Bakers White Chocolate, crushed

• 1/2 Cup Brown Sugar

• 1/2 Cup Melted Margarine

• 1/2 Cup Cookies N’ Cream MIni Eggs, crushed

Peanut Butter Ingredients

• 8 Graham Crackers

• 1/2 Pack Bakers Milk Chocolate, crushed

• 1/2 Cup Brown Sugar

• 1/2 Cup Melted Margarine

• 1/2 Cup Mini Peanut Butter Cups, crushed

Directions

• Pre-heat oven to 350F. Combine the margarine and brown sugar in a small pot and whisk until brown sugar is almost dissolved.

• Lay the graham crackers close together on a parchment paper lined baking pan (use a pan that has lips or you’ll make a BIG mess) and evenly cover all graham crackers with the margarine/brown sugar mixture.

• Bake for 5-7 minutes or until the margarine is bubbling. Remove from the over. Sprinkle the milk or white chocolate mixture evenly over all graham crackers. Allow to sit a couple minutes.

• Once chocolate starts to melt, taking a plastic spatula or the back of a spoon, spread out the chocolate to help it melt further and cover all of the graham crackers.

• Allow to sit another 2-3 minutes. Sprinkle with peanut butter or mini eggs crumble and allow to set in the fridge or freezer for 1-2 hours. Break apart and enjoy!