This post is sponsored by Ghirardelli. The opinions and text are all mine.
Everyone’s favorite cracker toffee becomes festive and elegant with Ghirardelli Baking Chips, pistachios, and dried cranberries.
When it comes to holiday baking, I like to get started early and make a lot of different treats to freeze and have ready for all of the festivities. One of the ways I elevate my baking from great to extraordinary is with Ghirardelli chocolate. I love their baking chips for all my melty chocolate needs because they’re high quality, with a rich and decadent taste. Ghirardelli Baking Chips are also great for any baking or snacking need— chocolate chip cookies, chocolate muffins, brownies, trail mix, or even a dark chocolate snack.
I know I am not alone when I say cracker toffee is my favorite holiday treat! My family loves it and every year I make several varieties with different toppings to give as gifts and place on goody trays throughout the season. This year I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the combination of bittersweet chocolate with the sweet toffee layer is delicious! Ghirardelli is committed to ultimate quality from bean to chip, and uses sustainably sourced cacao beans, which is why it is my top choice! I topped it all off with festive red and green by using dried cranberries and pistachios, which makes for a beautiful and elegant presentation.
We love the bittersweet combo, but Ghirardelli Semi-Sweet Chocolate Baking Chips are also wonderful for cracker toffee. You can make these without additional toppings (they are delicious with just chocolate as the top layer) or get creative with a combination of your own (think different nuts, candies, dried fruit, or coconut).
You can find additional recipe inspiration on the Ghirardelli website. In addition, from 11/15/19 – 12/31/19, you can get $1.50 off any 2 bags of Ghirardelli Baking Chips at your local Publix.
How will you discover the Ghirardelli difference?
Cracker Toffee Ingredients
Here’s everything you need to make your own Saltine Cracker Toffee:
- Equipment: You’ll need a large baking sheet, tin foil, a small saucepan, a wooden spoon, and a spatula (inverted works best)
- Saltines: About 40-48 crackers to line the baking sheet
- Toffee Ingredients: 2 sticks of salted butter and 1 cup of light brown sugar
- Best Quality Chocolate: 10 oz bag Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- Toppings: I sprinkled my cracker toffee with 1/2 cup each of pistachios and dried cranberries
How to make Cracker Toffee
Making cracker toffee is very simple! Here’s what you’ll do:
- Preheat oven to 350 degrees Fahrenheit.
- Line baking sheet with foil and line crackers in a single layer. Set aside.
- To make caramel toffee layer melt butter in a saucepan on medium to medium-high heat. Stir in brown sugar and bring to a boil. Continue to stir constantly and boil for 3 minutes.
- Pour caramel over cracker layer and spread evenly. Bake for 5 minutes.
- Sprinkle baking chips over the top in an even layer. Let sit for a minute to allow baking chips to melt.
- Spread melted chocolate into a layer covering all the caramel.
- Top with pistachios and dried cranberries.
- Allow to firm in the freezer for 15 minutes.
- Cut into squares. Serve or freeze for later.
Can you freeze Cracker Toffee?
Yes! Start out with them cold (so they don’t stick together) and add them to a freezer bag. I don’t separate the layers or anything and they always turn out great. I also really enjoy them straight out of the freezer!
I hope you enjoy this easy yet elevated Cranberry Pistachio Cracker Toffee. Consider giving this treat along with the recipe in a cute box or jar (this would make a great teacher gift!) or in a holiday dish to enjoy at home.
Ghirardelli makes life a bite better!
Cranberry Pistachio Cracker Toffee
Equipment
- large sheet pan
- tin foil
- small saucepan
- wooden spoon
- spatula (inverted spatula works well)
Ingredients
- 48 saltine crackers
- 2 sticks butter, salted
- 1 cup light brown sugar
- 1 10 oz bag Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- 1/2 cup pistachios, roughly chopped
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line baking sheet with foil and line crackers in a single layer. Set aside.
- To make caramel toffee layer melt butter in a saucepan on medium to medium-high heat. Stir in brown sugar and bring to a boil. Continue to stir constantly and boil for 3 minutes.
- Pour caramel over cracker layer and spread evenly. Bake for 5 minutes.
- Sprinkle baking chips over the top in an even layer. Let sit for a minute to allow baking chips to melt.
- Spread melted chocolate into a layer covering all the caramel.
- Top with pistachios and dried cranberries.
- Allow to firm in the freezer for 15 minutes.
- Cut into squares. Serve or freeze for later.
Leave a Reply