Christmas Toffee Recipe submitted by Janet Mayo Interior Designer Christmas Toffee 50 saltine crackers 1 cup butter, cubed 1 cup light brown sugar, packed 2 cups chocolate chips ½ to 1 cup M&M’s, chopped nuts or sliced almonds 50 saltine crackers 1 cup butter, cubed 1 cup light brown sugar, packed 2 cups chocolate chips ½ to 1 cup M&M’s, chopped nuts or sliced almonds Line a 9” x 13” jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers. Line a 9” x 13” jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers. Melt butter and sugar in saucepan over low heat and stir until butter is melted. Once butter is melted, bring it to a boil for 2 to 3 minutes; stir constantly. Once it’s nice and bubbly, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife, moving fast so the toffee doesn’t harden. It doesn’t need to be perfect. Melt butter and sugar in saucepan over low heat and stir until butter is melted. Once butter is melted, bring it to a boil for 2 to 3 minutes; stir constantly. Once it’s nice and bubbly, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife, moving fast so the toffee doesn’t harden. It doesn’t need to be perfect. Place pan in oven and bake at 325° for 6 to 8 minutes. The mixture will spread evenly over the crackers as it bakes. Recipe submitted by Janet Mayo Interior Designer Remove pan from oven and sprinkle the chocolate chips on top while it’s still hot. Let the chips melt for a few minutes then spread all over the toffee with a spatula. Sprinkle with M&M’s and place in freezer for 30 minutes. Once hardened, break into pieces. Stores up to 2 weeks in a container. Christmas Toffee Recipe submitted by Janet Mayo Interior Designer Place pan in oven and bake at 325° for 6 to 8 minutes. The mixture will spread evenly over the crackers as it bakes. Remove pan from oven and sprinkle the chocolate chips on top while it’s still hot. Let the chips melt for a few minutes then spread all over the toffee with a spatula. Sprinkle with M&M’s and place in freezer for 30 minutes. Once hardened, break into pieces. Stores up to 2 weeks in a container. Christmas Toffee 50 saltine crackers 1 cup butter, cubed 1 cup light brown sugar, packed 2 cups chocolate chips ½ to 1 cup M&M’s, chopped nuts or sliced almonds 50 saltine crackers 1 cup butter, cubed 1 cup light brown sugar, packed 2 cups chocolate chips ½ to 1 cup M&M’s, chopped nuts or sliced almonds Line a 9” x 13” jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers. Line a 9” x 13” jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers. Melt butter and sugar in saucepan over low heat and stir until butter is melted. Once butter is melted, bring it to a boil for 2 to 3 minutes; stir constantly. Once it’s nice and bubbly, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife, moving fast so the toffee doesn’t harden. It doesn’t need to be perfect. Melt butter and sugar in saucepan over low heat and stir until butter is melted. Once butter is melted, bring it to a boil for 2 to 3 minutes; stir constantly. Once it’s nice and bubbly, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife, moving fast so the toffee doesn’t harden. It doesn’t need to be perfect. Place pan in oven and bake at 325° for 6 to 8 minutes. The mixture will spread evenly over the crackers as it bakes. Remove pan from oven and sprinkle the chocolate chips on top while it’s still hot. Let the chips melt for a few minutes then spread all over the toffee with a spatula. Sprinkle with M&M’s and place in freezer for 30 minutes. Once hardened, break into pieces. Stores up to 2 weeks in a container. Recipe submitted by Janet Mayo Interior Designer Place pan in oven and bake at 325° for 6 to 8 minutes. The mixture will spread evenly over the crackers as it bakes. Remove pan from oven and sprinkle the chocolate chips on top while it’s still hot. Let the chips melt for a few minutes then spread all over the toffee with a spatula. Sprinkle with M&M’s and place in freezer for 30 minutes. Once hardened, break into pieces. Stores up to 2 weeks in a container.
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