This Cranberry Bliss Cracker Toffee uses only a few ingredients you probably have on hand! Buttery, melt-in-your-mouth toffee with a white chocolate and cranberry topping that’s perfect for the holidays!
Some days, I think I’m a genius.
I’ll be in Target, having stood and stared at the packages in the candy aisle for 20 minutes like a psychopath, and it will come to me: a brilliant recipe idea.
I’ll throw the ingredients into my cart and race home to make it, photograph it, post it and share it to the world.
And then sometimes I’ll realize, only after I’ve made it and declared my brilliance in the middle of a Target, that someone else has made something super similar, or exactly the same, as my “brilliant” idea.
Today is that day, folks.
My adorable, beautiful, sassy friend Kate from Diethood made this recipe a few years ago, and when I went to make it, I happened to catch her latest share of it and thought, drat! But then, hey, I’m in good company!
So yes, Kate made it first. She also uses saltines which is an awesome idea if you happen to have those on hand, which – who doesn’t?
My recipe uses butter club crackers because those are my fave and we had a box at home that somehow managed to avoid being devoured .234768 seconds after we bought it. Tomato, tomahto. Use what you want! This recipe would also work swimmingly with graham crackers or Ritz crackers.
Boil up your toffee mixture for exactly three minutes. Add in some vanilla (because duh), then pour it over your cracker layer until it covers all the crackers in a warm, toffee blankie. Bake the toffee just so it gets all set, then sprinkle on some white chocolate to melt and spread it around. Sprinkle on some dried cranberries and voila! You now have made the most addictive snack ever.
So I may not be a genius, but that’s okay. At least I can eat my feelings in this toffee. #blessed
*adapted from here
- 1 sleeve (about 40-45) butter club crackers (you may also use saltines, graham crackers, or Ritz crackers - I don't measurements for any substitutions; just make sure whatever cracker you use covers your pan)
- 1 cup (2 sticks) butter
- 1 cup brown sugar
- ½ tsp vanilla extract
- 2 & ½ cups white chocolate chips (1 (12 oz) bag plus an additional ½ cup), divided
- 1 cup dried cranberries
- Preheat oven to 400 degrees F. Line a jelly roll pan (15"x10" or mine's 16"x11") with parchment paper, bringing the parchment up the sides of the pan. Fill the entire bottom of the pan with an even layer of club crackers. Set aside briefly.
- In a large saucepan, melt the butter and brown sugar together on medium heat, stirring constantly. Once it starts to boil, set your timer and boil for exactly 3 minutes, stirring the entire time. Remove from the heat and quickly stir in the vanilla extract.
- Pour the hot toffee mixture evenly over the crackers, trying your best to cover all of the crackers with the hot toffee. Use an offset spatula to help you quickly spread the hot toffee across all the crackers.
- Bake for approx. 6-7 minutes. Mixture will be bubbly. Remove from the oven and sprinkle with the 2 cups of white chocolate chips. Return to the oven for 1 minute. Remove from the oven and let the white chocolate chips set on the toffee for about 2 minutes, then use another offset spatula to spread the white chocolate around evenly. Sprinkle with the dried cranberries.
- In a small bowl, melt the remaining white chocolate chips until smooth. Drizzle evenly over the toffee. Cool completely, then break into pieces.
Buttery, melt-in-your-mouth brown sugar toffee studded with tart, juicy cranberries and creamy white chocolate. I cannot resist this toffee and neither can you!
Have a super sweet day!