The twins of Pretty in Pairs recently reached out, asking if I could teach them a holiday baking recipe. The only caveat? The recipe had to be one a self-proclaimed non-baker could make, with a toddler in one arm, and a big curious bull dog in the other.
Whether you bake ‘em yourself, or buy time-tested favorites—my family has always loved sharing cinnamon pop overs from a beloved Seattle bakery—specialty sweet treats make an excellent gift. And when they’re this easy to whip up, you experience a glimpse of holiday magic as your treats seem to just bake themselves! We had so much fun we even put together this little video for you :)
Wrap this toffee up in cellophane bags and tie with a pretty ribbon and a piece of holly (or snip a branch off your Christmas tree!). I love the festivity and crunch of the crushed candy cane, but you can substitute crushed pistachios, almonds or even toasted coconut if you prefer.
Food La La Recipe: Candy Cane Toffee
- 40 saltine crackers
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar
- 2 cups chocolate chips (milk or dark)
- 10 candy canes, crushed
- Preheat oven to 400 degrees.
- Line a large jelly roll pan with parchment paper and spray with non-stick cooking spray*.
- Arrange a single layer of saltine crackers on the pan. Make sure the crackers are touching—get as many as you can in the layer, even if you need to break crackers into pieces.
- In a saucepan, melt the butter and brown sugar over medium heat, stirring to combine. Once it boils, stop stirring (WHY? #1) and let it continue to boil for three more minutes.
- Remove the sugar mixture and carefully pour over the saltine crackers. If needed, tilt the pan to create an even layer.
- Bake pan for 10 minutes.
- Remove pan from oven and immediately sprinkle with chocolate chips. Let them sit for a few minutes to melt, then spread the chocolate with a spatula (if it doesn't easily melt, return pan to oven for 30-60 seconds.
- Sprinkle melted chocolate top with crushed candy cane and let cool completely. Then, put in fridge or freezer to set.
- Remove from fridge/freezer and pull parchment paper and toffee up out of pan. Peel parchment off back and use a sharp knife to cut into pieces.
Psst! A few recipe notes:
- Note: I like to use coconut oil spray
- Note: Store airtight in pantry for 1-2 weeks, or freeze for 2 months
- WHY? #1: Stirring the toffee after it has boiled can cause crystallization which will result in gritty toffee