White Chocolate Cranberry Toffee—taste of the south Fall Baking

Ingredients:

• 44 saltine crackers
• 1 c. unsalted butter
• 1 c. light brown sugar
• 1, 14-oz. can sweetened condensed milk
• 6, 1-oz. squares white chocolate, finely chopped
• 1 c. chopped pecans
• ½ c. sweetened dried cranberries

Method:

Preheat oven to 425 degrees Fahrenheit. Line a 15 x 10-inch jelly-roll pan with heavy-duty foil; spray with nonstick cooking spray. Arrange saltines in an even layer on prepared pan. In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat; cook 2 minutes. Remove from heat. Stir in condensed milk. Pour mixture over crackers. Bake 10 minutes. Sprinkle with white chocolate. Let stand 1-2 minutes to soften white chocolate. Using a small offset spatula, spread softened chocolate evenly over baked crackers. Sprinkle with pecans and cranberries. Let cool completely. Break into cracker-size pieces. Store in an airtight container up to 5 days.

Miss NiNi

NOTE from Miss NiNi: What an easy baked treat to make! Roasted sunflower seeds, sesame seeds, chia seeds, and even chopped pistachios would add even more crunch and great flavor combination! Consider this recipe as part of your Christmas entertaining arsenal. Let young children help arrange the saltines, measure ingredients, and sprinkle on toppings. Dried cranberries add such a cherry holiday presentation! If white chocolate is too sweet for your taste buds, darker chocolate can be substituted.

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