Name: Easter egg noodle crack recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Cuisine: american
Ingredients: 6 Arnott’s Salada Original Crispbread; 160g (1 cup, lightly packed) brown sugar; 125g salted butter, chopped; 1 1/2 x 100g pkt Chang’s Original Fried Noodles; 360g block milk chocolate, melted; 150g pkt Caramel Milk Chocolate Eggs, half chopped, half kept whole

by Elisa Pietrantonio Last updated on 04/10/2025

Introducing Easter egg noodle crack—a playful twist on the classic crack recipe, made with Chang's Crispy Noodles for that perfect crunch! It might just be our new favourite Easter treat recipe.

How to make the best Easter crack: key tips

While this is a relatively easy sweet treat recipe, you’ll need to allow time to prepare each layer – and about two hours to set the chocolate in the fridge.

Before you get started, it’s a great idea to make sure your crispbread crackers are nice and even on the base of your lined pan to ensure your toppings can be evenly distributed – you may need to trim the crispreads to fit. And, once you’ve added the chocolate, it’s helpful to have a palette knife to smooth the surface, if you have one.

See our notes under the recipe for tips on how to perfect your toffee layer.

Key ingredients in our Easter egg noodle crack recipe

This treat is made like a traditional crack (Salada biscuits topped with a brown sugar caramel and chocolate) but topped with crispy noodles coated in velvety chocolate for extra texture.

The finishing touch? A scattering of Woolworths Caramel Milk Chocolate Eggs on top, creating an irresistible nest-like look that’s both festive and delicious. Perfect for celebrating Easter or simply indulging in a sweet treat, this Easter Egg Noodle Crack is sure to be a crowd-pleaser at any gathering!

Easter egg noodle crack recipe

Find more Easter baking inspiration in our collection of delicious Easter sweet treat recipes.

Recipe introduction and notes by Senior Food Editor, Elisa Pietrantonio

- Elisa Pietrantonio

Ingredients

6 Arnott’s Salada Original Crispbread
160g (1 cup, lightly packed) brown sugar
125g salted butter, chopped
1 1/2 x 100g pkt Chang’s Original Fried Noodles
360g block milk chocolate, melted
150g pkt Woolworths Caramel Milk Chocolate Eggs, half chopped, half kept whole

Method

Step 1

Preheat oven to 180C/160C fan forced. Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the 2 long sides. Arrange crispbread in a single layer over the base of the prepared pan, trimming to fit, if necessary.
Step 2

Place sugar and butter in a small saucepan over medium heat. Cook, stirring, until butter melts and mixture is smooth. Bring to the boil. Cook, stirring, for 30 seconds or until thickened.
Step 3

Pour sugar mixture evenly over the crispbread layer and smooth the surface. Bake for 5 minutes or until sugar mixture is bubbling. Set aside to cool slightly.
Step 4

Combine noodles and half of the melted chocolate in a bowl until noodles are well coated. Pour the remaining melted chocolate over the sugar mixture. Use a palette knife to smooth the surface. Top with the chocolate coated noodles. Decorate with the whole and chopped caramel eggs. Place in the fridge for 2 hours or until set. Cut the crack into pieces or break into shards, to serve.

Recipe Notes

from Australia’s Best Recipes team

What is a ‘crack’ recipe?

This deceptively simple dessert was made famous by American cooks and usually appears as Christmas crack. This is our Easter take on the beloved treat. In the American version, cooks will generally use a salted cracker known as a “saltine.” However, we just call it a Salada. Now, Aussies are falling in love with this simple dessert snack.

Mastering the art of toffee making for Easter crack

Our Food Director Michelle Southan says there are some simple ways to ensure your caramel hits the spot, everytime: "When stirring the sugar and butter together, make sure you don't have the heat up too high. If it is stirred over a lower temperature, the ingredients emulsify together nicely. (Once it comes to the boil, you can risk having the mixture crystallise if the sugar is not dissolved and emulsified beforehand). Remember, the caramel will be baked again."

She adds: "when the mixture reaches boiling point, avoid boiling for any longer than 30 seconds. Any longer and you'll see it crystallising."

And yet, all is not lost if your caramel does crystallise ( you can still use the caramel. "However you may find the sugar coated Saladas separate from the chocolate, so keep an eye on the mixture."