White Chocolate Cherry Cranberry Toffee
Makes 48 pieces
  • 48 saltine crackers
  • 1 cup butter
  • 1 cup firmly packed light brown sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 3 (4-ounce) bars white chocolate, finely chopped
  • ¾ cup chopped pecans
  • ¼ cup chopped sweetened dried cherries
  • ¼ cup chopped sweetened dried cranberries
  1. Preheat oven to 400°. Line a large rimmed baking sheet with foil; spray foil with cooking spray.
  2. Arrange saltines in an even layer on prepared pan.
  3. In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat; cook, stirring constantly, for 2 minutes. Remove from heat, and stir in condensed milk. Pour mixture onto crackers.
  4. Bake for 10 minutes. Sprinkle with white chocolate; let stand until softened, about 2 minutes. Spread softened chocolate onto cracker layer. Sprinkle with pecans, cherries, and cranberries. Let cool completely on a wire rack. Break into cracker-size pieces. Store in an airtight container for up to 3 days.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/white-chocolate-cherry-cranberry-toffee-recipe/