Easter Crack
INGREDIENTS:
Saltine crackers or graham crackers. I used cinnamon graham crackers.
1 cup (2 sticks) of butter
1 cup brown sugar
Jet-Puffed Fruity-Fun Mini Marshmallows, 10 oz Bag
INSTRUCTIONS:
Preheat oven to 300 degrees.
Line baking sheet with parchment paper or non-stick foil.
Line baking sheet with a single layer of crackers. Set aside.
Heat brown sugar and butter in a skillet on stove top. Bring to boil. Heat to 270-290 degrees.
Pour melted brown sugar and butter over the crackers.
Bake 5 minutes.
Melt white chocolate chips and pour over the crackers.
Top with marshmallows and sprinkles. Pat down with spatula.
Refrigerate at least 2 hours.
Break apart and eat!
Store leftovers in airtight container in refrigerator.
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