Cranberry Pistachio Cracker Toffee
Everyone's favorite cracker toffee made a little fancier with bittersweet chocolate, dried cranberries, and pistachios.
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.