Christmas Crack Toffee Recipe… you are going to want to put this recipe on your MUST MAKE list this year because it is seriously amazing. It takes SWEET and SALTY to a whole new level and it only takes 15 minutes to make!
Happy Friday!! Who is excited for the weekend? Me, me me! My husband has Saturday AND Sunday off this week so I’m hoping to squeeze in a date night. ;) You know what else I’ll be doing… making more Christmas crack.
CHRISTMAS CRACK TOFFEE
Christmas Crack Toffee Recipe... you are going to want to put this recipe on your MUST MAKE list this year because it is seriously amazing. It takes SWEET and SALTY to a whole new level and it only takes 15 minutes to make!
COURSE DESSERT CUISINE AMERICAN KEYWORD CHRISTMAS CRACK TOFFEE
PREP TIME 5 MINUTES COOK TIME 8 MINUTES TOTAL TIME 13 MINUTES
SERVINGS 30 CALORIES 117 KCAL AUTHOR JAMIELYN
INGREDIENTS
50 saltine crackers approx.
2 sticks 1 cup salted butter, cubed
1 cup soft light brown sugar packed
2 cups chocolate chips
1/2 to 1 cup M&M’s chopped nuts or sliced almonds
INSTRUCTIONS
Pre-heat oven to 325°F. Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.
Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly.
Once it’s nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife… however it doesn’t have to be perfect. Try to move fast during this part so the toffee doesn’t harden.
Place pan in the oven and bake for 7-9 minutes. The mixture will spread evenly over the crackers as it bakes.
Remove pan from and allow to cool slightly. Melt the chocolate and then pour over the top with a spatula. Sprinkle M&M’s (or nuts) on top and then place in the freezer for 15 minutes. Once chocolate has hardened break pieces off the foil and in an container. It will stay fresh for 1 – 2 weeks.