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.