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Kristen King

Cranberry Pistachio Cracker Toffee

Everyone's favorite cracker toffee made a little fancier with bittersweet chocolate, dried cranberries, and pistachios.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 servings (2 crackers per serving)
Course: Dessert
Cuisine: American
Calories: 188
Ingredients Equipment Method

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

Equipment

  • large sheet pan
  • tin foil
  • small saucepan
  • wooden spoon
  • spatula (inverted spatula works well)

Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line baking sheet with foil and line crackers in a single layer. Set aside.
  3. 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.
  4. Pour caramel over cracker layer and spread evenly. Bake for 5 minutes.
  5. Sprinkle baking chips over the top in an even layer. Let sit for a minute to allow baking chips to melt.
  6. Spread melted chocolate into a layer covering all the caramel.
  7. Top with pistachios and dried cranberries.
  8. Allow to firm in the freezer for 15 minutes.
  9. Cut into squares. Serve or freeze for later.