White Chocolate Cranberry Toffee - Steph
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1 cunsalted butter
1 clight brown sugar, firmly packed
1 can(s)sweetened condensed milk
6- 1 ozsquares white chocolate, finely chopped
1 cchopped pecans
1/2 csweetened dried cranberries, chopped
How to Make White Chocolate Cranberry Toffee - Steph
- 425 degree oven. Line a 15 x 9" jelly roll pan with heavy duty foil; spray with nonstick cooking spray.
- Arrange Saltine crackers in an even layer on prepared pan. In saucepan, bring butter and brown sugar to a boil over medium-high heat and cook two minutes.
- Remove from heat and stir in sweetened condensed milk. Pour mixture over crackers. Bake 10 minutes. Sprinkle white chocolate. Let stand 1 to 2 minutes to soften. Using a small spatula, spread softened chocolate over crackers.
- Sprinkle with pecans and cranberries. Let cool completely. Break into cracker-size pieces. Store in air tight container up to five days. Enjoy!!