White Chocolate Crackle

From Jenna: I remember having this crackle at a Christmas party when I worked at Taylor & Squibb. One of the assistants made it and gave me the recipe. Until now, I'd never felt comfortable making it, but I'm getting pretty good with candy recipes. I'm a demon with fudge. This doesn't require a candy thermometer, just good eyeballing to know when something is ready to go. Enjoy!

  • 40 salted saltine crackers (or gluten-free matzo, if you need to eat gluten-free)
  • 1 cup unsalted butter
  • 1 cup packed dark brown sugar
  • 2 4-ounce bars white chocolate, chopped into bits
  • Toppings, including pistachio pieces and dried cranberries
  1. Preheat oven to 350 degrees (F). Line a baking sheet with foil. Spread the crackers on the foil in a single layer and fold up the edges of the foil to contain the crackers.

  2. In a small saucepan, melt the butter and brown sugar over medium heat. Simmer for 5 minutes. Stir constantly. It will turn a nice brown toffee color. Pour the mixture over the crackers and spread to cover.

  3. Bake the cracker and toffee mixture in the oven for 5 minutes. Remove from oven and sprinkle the chopped white chocolate over the toffee.

  4. Let stand for 2 - 4 minutes until the white chocolate melts, then spread evenly over the toffee. 

  5. Top with chopped pistachio pieces and dried cranberries for a nice Christmas color.

  6. Chill in the refrigerator for about 2 hours. Peel away the foil and break the crackle into pieces.

  7. Store in an airtight container and refrigerate for up to 2 weeks. This may be frozen for 1 month if you like to prepare ahead. Makes great gifts wrapped in decorative cellophane bags.