Robin’s Egg Candied Crackers

Robin’s Egg Candied Crackers

Swirls of melted white chocolate and baby blue candy wafers top these buttery brown sugar crackers, topped with a springtime sprinkle of sugar pearls and chocolate flakes.


10 to 12 pieces


  • 40 saltine crackers
  • 1 cup (2 sticks) butter
  • 1 cup packed Domino® Dark Brown Sugar
  • 3 cups blue (azure) chocolate melting wafers
  • 1/4 cup white chocolate melting wafers
  • 1 tablespoon chocolate candy flakes
  • 1 tablespoon blue sugar pearls

Robin's Egg Candied Crackers


Preheat oven to 400°F. Line a sheet pan with parchment paper.

Line crackers in rows to fill the pan; set aside.

In a saucepan over medium heat, melt butter. Whisk in brown sugar and continue to stir mixture over medium-low heat for 1 to 2 minutes. The mixture will become a caramel color and begin to bubble.

Remove from heat and continue to stir until all bubbles are gone. Pour the mixture carefully over the crackers, covering all of them.

Place the sheet pan in the oven. Bake 4 minutes. Remove and set pan aside to cool.

Place the blue chocolate wafers in a microwave-safe bowl into the microwave and melt in 15 second intervals, stirring after each. Repeat for the white chocolate wafers.

Pour the melted blue chocolate over the toffee crackers. Using an offset spatula, smooth the chocolate to the middle and edges covering all of the crackers.

Spoon white chocolate in a thin stream onto blue chocolate.

With a skewer or toothpick, swirl white chocolate into the blue chocolate. Immediately sprinkle with chocolate flakes and then blue pearls.

Set pan in refrigerator until cold, about 10 to 15 minutes.

Remove from refrigerator and break into pieces. Store the chocolate toffee cracker candy in an airtight container in a cool, dry place.