Gingersnap Toffee

• Vegetarian

• Baking & Spices

  • 1 cup Brown sugar, dark
  • 1 Sprinkles
  • 10 oz White chocolate chips

• Snacks

  • 1 About 30 gingersnap cookies

• Dairy

  • 1 cup Butter, unsalted

Found on lifesambrosia.com

Description

Ingredients

• 1 cup unsalted butter
• 1 cup dark brown sugar
• About 30 Gingersnap cookies
• 10 ounces white chocolate chips
• sprinkles

Directions

• Preheat oven to 400 degrees.
• Combine butter and sugar together in a pot. Cook over medium heats until it begins to boil. Allow to boil for 3 minutes untouched. Stir and continue cooking 1or 2 more minutes or until thickened.
• Line a 10 x 15 inch jelly roll pan with parchment paper.
• Line cookies on to prepared baking sheet. Pour sugar, butter sauce over the top. Cook in preheated oven for 5 minutes.
• Remove from oven and sprinkle white chocolate chips over the top. Allow to set for 30 seconds - 1 minute. When the chocolate starts to melt spread it over the crackers. Sprinkle with sprinkles. Allow to cool to room temperature then chill for 2 hours.
• Once chilled and hardened, remove from fridge and break into pieces. Store in airtight container.