Cranberry Pistachio Cracker Toffee
Everyone's favorite cracker toffee made a little fancier with bittersweet chocolate, dried cranberries, and pistachios.
Christmas treat, cracker toffee, dessert
servings (2 crackers per serving)
large sheet pan
spatula (inverted spatula works well)
light brown sugar
10 oz bag
Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
pistachios, roughly chopped
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.