White Chocolate Cranberry 'Christmas Crack'
Christmas Crack is a traditional holiday recipe; but this one has a fun twist! Topped with white chocolate, dried cranberries, and nuts, this Saltine Cracker Toffee is a tasty variation on the classic recipe!
Ingredients
- 1 sleeve saltine crackers about 40 crackers
- 1 cup unsalted butter
- 1 cup brown sugar light or dark
- 2 cups white baking chips or chopped almond bark
- 1 cup dried cranberries, chopped
- 1 cup chopped peanuts or other nuts
Instructions
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Preheat the oven to 400 degrees. On a large baking sheet, lay out foil or parchment and then cover the top in a single layer of saltine crackers.
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In a sauce pan, melt the butter over medium heat and then add the brown sugar. Whisk to combine and then bring to a quick boil. Whisk continuously while boiling for about 3 minutes (until it develops a deeper brown color). The temperature will reach 270 degrees F to 290 degrees F.
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Pour the mixture over the saltine crackers and spread evenly. Place the baking sheet into the pre-heated oven and bake for 5 minutes. Remove from the oven and turn the oven OFF.
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Melt the chocolate in 20-30 second increments in the microwave, stirring between each increment until melted, set aside. Pour the melted chocolate over the top, reserving about ¼ cup on the side. Use a spatula to spread the chocolate evenly over the top.
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Add chopped cranberries and chopped nuts over the top. Drizzle the remaining melted chocolate over the top. Place into the fridge for at least 1 hour or overnight to harden.
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Break or 'crack' apart the saltine cracker toffee into bite-sized pieces and enjoy!
Recipe Video
Recipe Notes
Store the saltine cracker toffee in a sealed bag or container.
- In refrigerator up to 2 weeks
- Room temperature for up to 7 days (crackers will start to get stale or soggy).
- In the freezer for up to 4 months.