Holiday Toffee (Print Version)
# Ingredients:
→ Base
01 -
48 plain saltine crackers (or more if your baking sheet allows)
02 -
16 tablespoons (1 cup) unsalted butter
03 -
1 cup packed dark brown sugar
→ Topping
04 -
6 oz of creamy white chocolate chips (go for a good-quality brand)
05 -
1-2 drops of gel food dye for color (optional but fun: try green, pink, or yellow)
06 -
A mix of festive candies or sprinkles, perfect for Easter or spring vibes, use however much you like
# Instructions:
01 -
Heat your oven to 350°F. Line a baking sheet with parchment paper that’s large enough to cover the sides.
02 -
Put crackers down flat on the prepared parchment, fitting them in one even layer.
03 -
Melt your butter and dark brown sugar together over medium heat in a saucepan. Stir it constantly while boiling for 5 minutes until it looks combined and bubbly.
04 -
Drizzle the hot butter-sugar mixture evenly onto the crackers, covering them well.
05 -
Slide the tray into the oven for 4-5 minutes. You’ll know it’s done when the mixture is boiling and bubbly.
06 -
Take the pan out of the oven and scatter the white chocolate chips over while the toffee is still warm. Let them sit until they start to melt.
07 -
Use an offset spatula to smooth out the softened chocolate into an even layer. If you’re using food coloring, mix it into the melted chocolate, then top with sprinkles or candy quickly before it sets.
08 -
Place the tray into the fridge and leave it there for at least 2 hours (overnight is fine too).
09 -
Once fully hardened, snap the toffee into smaller chunks or cut it into pieces. Store it, gift it, or dig in immediately!
# Notes:
01 -
Candy melts in fun colors are a great sub for white chocolate chips.
02 -
Keep it in an airtight container for up to a week at room temperature.
03 -
It freezes well too! Pop it into a freezer-friendly container for up to 3 months.
04 -
Wrap it up in cute tins or bags and you’ve got yourself a sweet Easter treat.