Gifts from the Kitchen, Raid the Pantry Cracker Toffee

the Painted Apron

7 years ago

Who can resist a bite of a homemade sweet treat…

This super easy recipe can be adapted to what you have in your pantry!

I rate this recipe Triple D

Decadent, Dangerous & Delicious!

You can use any kind of rectangular or square crackers you have on hand,

Graham crackers, saltines, club crackers

Any combo of chocolate chips, white, dark, milk, butterscotch, peanut butter…

Any nuts, peanuts, honey roasted peanuts, cashews, pecans

The mini peanut butter cups are worth a trip to the store,

or you can cut up Snickers bars or any candy bars you might have

Lay out the crackers on a lightly sprayed parchment lined baking sheet

Melt brown sugar and butter, bring to a boil and stir continually for 3 minutes

Carefully spoon sauce over crackers spreading with a spoon to cover all

Bake at 350 degrees for 7 minutes

Top immediately with chips and let sit for 2 minutes

As they begin to melt, spread them into an even layer with the back of a large spoon

Top immediately with cashews, salt* and peanut butter cups

*Optional: If you like salted caramel, add a sprinkle of a large grain salt like sea salt or kosher

Turn oven off and return pan to warm oven for 5-10 minutes to slightly melt everything together

Set aside to chill until set or refrigerate

Cut or break into pieces

This toffee would be a most welcome gift for any host or hostess

friends, neighbors for the upcoming holidays

Or tuck it into a basket with other goodies

You can also raid a few trick or treat bags for candy too!

This recipe is adapted from Six Sister’s Stuff

Raid the Pantry Cracker Toffee

sweet, salty and irresistible

Course Dessert, Gift, Snack

Cuisine American

Keyword 3 ingredient cookies, candy snack, cracker candy, dessert, sweet and salty snack

Prep Time 10

Cook Time 12

Enough crackers to fill a large baking sheet {I used 44 Club crackers}
1 1/2 cups chocolate chips
1 1/2 cups butterscotch chips {or any flavor you like}
1 cup cashew pieces {or any nuts you like}
1 cup butter {1 stick or 8 Tablespoons}
3/4 cup light brown sugar
mini peanut butter cups {I used 1 bag 7.6 oz. unwrapped Reese’s mini peanut butter cups}
1 tsp sea salt or kosher salt optional

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil and give it a quick spray of cooking oil spray.
Lay crackers side by side filling the pan.
Melt butter and brown sugar in a sauce pan. Bring to a boil and cook for 3 minutes, stirring constantly.
Slowly pour sauce over crackers, using a large spoon to spread it out and cover all the crackers. Top with chips. Let chips sit for 2 minutes to melt, then carefully spread into an even layer.
Top with nuts, salt and peanut butter cups. Turn oven off and return pan to oven for 5 minutes to melt everything together a bit.
Set aside to chill or refrigerate. Cut or break into pieces. Store in a covered container on the counter or in refrigerator.