White Chocolate Toffee {12 Days of Sugar – Day 8}

This White Chocolate Toffee starts with saltine crackers and turns into an amazing sweet treat. Topped with white chocolate, almonds and cranberries. . . it’s delicious!

I’m always looking for quick and simple treats to make for neighbor gifts like these pretzels, or this sweet and salty candy or this popcorn. This White Chocolate Toffee is definitely one to add to that list.

The whole idea of pouring melted butter, brown sugar and sweetened condensed over saltines is pretty brilliant if you ask me. Why didn’t I think of it?  I love the saltiness of the crackers, the sweetness of the toffee and the tartness of the cranberries. It’s a winning combination and what makes it even better is how incredibly simple it is to make.

Now I know this is called toffee,  but please don’t be alarmed when you take a bite and it’s not hard and crunchy like you’d expect toffee to be. This has more of a chewiness to it, but I promise you’ll get over the no crunch thing.

Another quick, delicious, perfect and super simple neighbor gift to give. Wrap some up in a cellophane bag or in a carton, tie it up with ribbon and you’re going to be the favorite neighbor.

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White Chocolate Toffee

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Ingredients

• 35-40 saltine crackers
• 1 cup butter
• 1 cup firmly packed brown sugar
• 1 14 oz can sweetened condensed milk
• 12 oz white chocolate , finely chopped
• 1 cup sliced almonds (or more if you'd like)
• 1 cup dried cranberries (use more if you'd like)

Instructions

1. Preheat oven to 375. Line a 15x10 inch jelly roll pan with aluminum foil. Spray with nonstick cooking spray.
2. Arrange saltines in an even layer on foil. Set aside.
3. In a medium size sauce pan, combine butter and sugar. Bring to boil over medium heat and boil for 2 minutes. Remove from heat and stir in condensed milk until mixture is well blended. Pour over crackers and bake for 10 minutes. Remove from oven and sprinkle white chocolate over toffee. Let chocolate sit for 2 minutes then spread with an offset spatula until chocolate covers the toffee. Sprinkle with almonds and cranberries. Let cool completely before breaking into pieces. Store in an airtight container. Toffee will stay good for about 5 days.

Recipe Source: Adapted from Southern Christmas Magazine 2012