Christmas Cracker Toffee – 7+ Ways

• Vegetarian

• Produce

  • 1 Cranberries, dried
  • 1 Peanuts

• Baking & Spices

  • 1 cup Brown sugar, packed light or dark
  • 2 cups Chocolate chips
  • 1 Chocolate jimmies sprinkles
  • 1 Festive non-pareil sprinkles
  • 1 Festive snowflake / holly sprinkles
  • 1 Various toppings

• Nuts & Seeds

  • 1 Almonds
  • 1 Coconut
  • 1 For cranberry/pistachio version
  • 1 Pecans
  • 1 Pistachios

• Snacks

  • 30 Saltine crackers

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 1 Candy canes
  • 1 Festive mini m&m's

Found on lifemadesweeter.com

Description

Ingredients

• 30 to 34 saltine crackers or 14 - 16 sheets of graham crackers
• 1 cup unsalted butter
• 1 cup packed brown sugar (light or dark)
• 2 cups chocolate chips of your choice (I used 1/4 cup each of semi-sweet, dark chocolate, white chocolate and peanut butter chips)
• Various Toppings of your choice
• Chocolate jimmies sprinkles
• Crushed candy canes
• Festive non-pareil sprinkles
• Festive snowflake / holly sprinkles
• Festive mini M&Ms
• For the Almond Joy Version
• Crushed Almonds
• Shredded Coconut
• For Cranberry/Pistachio Version
• Crushed Pistachios
• Dried Cranberries
• For the Turtle Version
• Chopped Pecans
• For the Snickers Version
• Chopped Peanuts

Directions

• Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper or foil, sprayed with non-stick cooking spray.
• Arrange the saltine crackers or graham crackers (or a mix like I did) in a single layer on the bottom of the prepared pan. Break the crackers if necessary to fit around the edges.
• In medium heavy-bottomed saucepan over medium-heat, place the butter and brown sugar inside and bring to a boil, stirring occasionally. Allow to simmer and bubble up, without disturbing for 3 to 4 minutes (adjusting heat if necessary). Pour boiling toffee evenly over the crackers. Use an offset spatula to spread evenly over all of the crackers.
• Bake for 5-6 minutes, or until bubbling. Remove from the oven and immediately sprinkle the chocolate chips on top then return to the oven for another 90 seconds to help chocolate chips melt. Remove from the oven and spread the chocolate chips with an offset spatula into a smooth melted layer. Add toppings of your choice.
• Cool in the refrigerator for 1 hour or place in the freezer for 20 minutes, until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.