About the Recipe
Ingredients
12 Ritz crackers
½ cup salted butter
½ cup brown sugar
6 oz milk chocolate chips
6 oz white chocolate chips
¼ cup chopped Valley Grown almonds or walnuts
â…“ cup crushed mini eggs
Preparation
Preheat oven to 350°F.
Line a muffin pan with 12 muffin liners.
Place one Ritz cracker in the bottom of each liner.
In a medium saucepan, melt the butter and brown sugar over medium heat. Allow the mixture to boil for 2–3 minutes, stirring occasionally, until it begins to caramelize.
Remove from heat and spoon about 1 tablespoon of the caramel mixture over each Ritz cracker.
Bake for 7–8 minutes.
Remove from the oven and immediately add 1–2 tablespoons of a mixture of milk and white chocolate chips to each cup. Let the chocolate melt, then gently spread with a spoon.
Sprinkle the tops with crushed mini eggs and chopped Valley Grown almonds or walnuts.
Place the pan in the refrigerator to cool and set completely.
Remove from liners and store in an airtight container.
Tip:Â Slightly crushing the mini eggs gives the perfect mix of crunchy candy shell and creamy chocolate in every bite.