Beware The Eggs of March

My favourite thing about Spring is not the warming temperature nor the blossoming daffodils or even the fact that it's my birthday. No, dear reader(s) my favourite thing about Spring is that it means I can make and (over)indulge in one of my favourite seasonal Easter treats: Cadbury Crack. This is not your average annual Easter cookie or cupcake, this is the mother of all Easter treats and it combines pretzels, toffee, chocolate, coconut and mini eggs and it's so delicious you will eat it until you feel sick and then keep going. It's the mini eggs that make it Easter otherwise you could eat it all year round but then I'd probably have diabetes and weight about a thousand pounds.

Cadbury Crack

1 bag salted pretzels (if you can find the stick ones their easier to lay flat)
1 1/4 cup salted butter
1 1/4 cup packed dark brown sugar
1 tsp vanilla extract
250 g baking chocolate
1/2 cup shredded coconut
1 family sized bag of mini eggs (300g)

-Preheat oven to 200ºC.
-Line a baking sheet with parchment paper and evenly spread the pretzels across the pan.
-In a medium sized pot melt the butter and sugar and bring to a boil. Let boil for 2-3 minutes until thickened. Add the vanilla and stir.
-Pour the mixture evenly over the pretzels and bake for approximately 6 minutes. Meanwhile, melt the chocolate.
-Remove the toffee and pretzels from the oven and allow to cool until no longer bubbling. Then pour the chocolate over the top. Sprinkle with coconut and crushed mini eggs and refrigerate for at least one hour before breaking into small pieces and binging.

Don't eat in bed if you're not willing to wash chocolate out of your sheets!

Hoppy Easter!

  -Holly

Based off of a recipe by HoneyBear lane available here