Rainbow Cracker Treats
Get ready to whip up a delightful holiday snack that’s as fun to make as it is to eat! Our Rainbow Cracker Treats combine crispy crackers drizzled in rich, buttery caramel and velvety white chocolate, all topped off with a burst of vibrant sprinkles. Perfect for sharing or enjoying solo, these colorful bites are sure to brighten any celebration!
Prep
15
min
Cook
5
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 1 cup of butter (227 g)
🫙Pantry Staples(3)
- 1 cup of brown sugar (200 g)
- about 40 crackers
- white chocolate
📦Other(2)
- food coloringoptional
- green sprinklesoptional
Nutrition (per serving)
Calories
927
Protein
4g
Carbs
96g
Fat
61g
👨🍳 Instructions
- 1
Start by boiling a cup of butter and a cup of brown sugar over your stovetop.
- 2
Pour the mixture over about 40 crackers.
- 3
Stick this in the oven for about five minutes at 375°F.
- 4
Melt some white chocolate and pour it over the top of the crackers.
- 5
Using a spatula, smear the melted chocolate all over the crackers.
- 6
Add whatever colors you want using food coloring, and drizzle with green sprinkles.
💡 Pro Tips
- ✓Boil butter and brown sugar to 300-310°F (hard-crack stage) before pouring over crackers—this caramelizes the sugar and creates a crisp, snappable candy shell rather than a chewy coating that softens the crackers.timing300-310°F
- ✓Arrange crackers in a single layer on parchment paper with 1/4-inch spacing before pouring the butter-sugar mixture, so heat circulates underneath and prevents soggy bottoms during the 375°F bake.technique1/4-inch spacing
- ✓Cool the caramel-cracker base for 8-10 minutes before adding white chocolate—the residual heat from 375°F will cause chocolate to seize if applied while still hot, requiring 10% more cocoa butter to restore texture.timing8-10 minutes cooling
- ✓Add food coloring to white chocolate at a 1:50 ratio (1 drop per 50g chocolate) using oil-based gel coloring, not water-based food coloring, which causes chocolate to clump due to water disrupting cocoa butter crystals.ingredient1:50 ratio, oil-based only
- ✓Melt white chocolate to 104-113°F using the double-boiler method, staying below 115°F to prevent cocoa butter polymorphs from destabilizing and creating a matte, grainy surface on your finished treats.equipment104-113°F
Share this recipe
Prep
15
min
Cook
5
min
Serves
4
people
Level
beginner
Share this recipe
Rainbow Cracker Treats
Get ready to whip up a delightful holiday snack that’s as fun to make as it is to eat! Our Rainbow Cracker Treats combine crispy crackers drizzled in rich, buttery caramel and velvety white chocolate, all topped off with a burst of vibrant sprinkles. Perfect for sharing or enjoying solo, these colorful bites are sure to brighten any celebration!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 1 cup of butter (227 g)
🫙Pantry Staples(3)
- 1 cup of brown sugar (200 g)
- about 40 crackers
- white chocolate
📦Other(2)
- food coloringoptional
- green sprinklesoptional
Nutrition (per serving)
Calories
927
Protein
4g
Carbs
96g
Fat
61g
👨🍳 Instructions
- 1
Start by boiling a cup of butter and a cup of brown sugar over your stovetop.
- 2
Pour the mixture over about 40 crackers.
- 3
Stick this in the oven for about five minutes at 375°F.
- 4
Melt some white chocolate and pour it over the top of the crackers.
- 5
Using a spatula, smear the melted chocolate all over the crackers.
- 6
Add whatever colors you want using food coloring, and drizzle with green sprinkles.
💡 Pro Tips
- ✓Boil butter and brown sugar to 300-310°F (hard-crack stage) before pouring over crackers—this caramelizes the sugar and creates a crisp, snappable candy shell rather than a chewy coating that softens the crackers.timing300-310°F
- ✓Arrange crackers in a single layer on parchment paper with 1/4-inch spacing before pouring the butter-sugar mixture, so heat circulates underneath and prevents soggy bottoms during the 375°F bake.technique1/4-inch spacing
- ✓Cool the caramel-cracker base for 8-10 minutes before adding white chocolate—the residual heat from 375°F will cause chocolate to seize if applied while still hot, requiring 10% more cocoa butter to restore texture.timing8-10 minutes cooling
- ✓Add food coloring to white chocolate at a 1:50 ratio (1 drop per 50g chocolate) using oil-based gel coloring, not water-based food coloring, which causes chocolate to clump due to water disrupting cocoa butter crystals.ingredient1:50 ratio, oil-based only
- ✓Melt white chocolate to 104-113°F using the double-boiler method, staying below 115°F to prevent cocoa butter polymorphs from destabilizing and creating a matte, grainy surface on your finished treats.equipment104-113°F