Belinda’s White Chocolate Toffee



  • 54 saltine crackers
  • 1 cup butter
  • 1 cup firmly packed light brown sugar
  • 1 (14 oz) can sweetened condensed milk
  • 6 (1-ounce) squares white chocolate, finely chopped
  • 1 cup chopped pecans
  • ½ cup chopped sweetened dried cranberries


1. Preheat oven to 425 degrees.  Line a 15 x 10-inch jelly roll pan with heavy duty aluminum foil.  Spray foil with nonstick cooking spray.

2. Arrange saltines in an even layer on prepared pan.

3. In a medium saucepan, combine butter and brown sugar.  Bring to a boil over medium-high heat.  Boil for 2 minutes.  Remove from heat, and stir in sweetened condensed milk.  Pour mixture over crackers.

4. Bake for 10 minutes.  Sprinkle with shopped white chocolate.  Let chocolate stand for 1 to 2 minutes to soften.  Using a small offset spatula, spread softened chocolate evenly over baked toffee.  Sprinkle with pecans and cranberries.  Let cool completely.

5. Break toffee into cracker-size pieces.  Store in an airtight container for up to 5 days.

Download:  Belinda’s White Chocolate Toffee

Rae Jacobson
Lebanon, TN
5 November 2012