This is such an easy recipe for White Chocolate Toffee with Cashews. Instead of making a traditional toffee you are making it with saltine crackers and a stove top toffee. Then the cracker toffee is coated in a white chocolate and topped with cashews and dried fruit.
This makes a great Holiday treat or edible gift. Also check out this similar recipe for Saltine Toffee (also known as Christmas Crack).
Ingredients & Supplies
Here are the things you need to grab to make this white chocolate recipe:
- 10×15 rimmed baking sheet
- baking/cooking spray
- dark brown sugar
- white chocolate chips
- kosher salt
- salted cashews
- dried fruit: apricots, cherries, cranberries
10×15 Rimmed Baking Sheet
You will want to make sure you have a 10×15 rimmed baking sheet for this recipe and that you fill it completely with saltine crackers. This will ensure the crackers do not “float” apart during the baking process.
In this recipe I use dried apricots, dried cherries, and dried cranberries because they are the flavors I love. However, if there is another dried fruit you love, go ahead and include it or make your own combo all together! Just plan on 1 cup of dried fruit.
Making White Chocolate Toffee Step By Step
Start by covering a 10×15 baking sheet with foil and coating in a nonstick baking spray. Fill the sheet pan up with saltine crackers, from edge to edge!
Make the stove top toffee and then pour it over the crackers. Smooth it out with a wooden spoon or spatula.
Bake for 7 minutes.
Top the hot saltine toffee crackers with a sprinkle of kosher salt and the white chocolate chips. Let them sit for about 2 minutes and then spread with a spatula .
Top with cashews and dried fruit, pressing in slightly. Pop in the fridge to help the white chocolate set up. Break apart in serving sized pieces and enjoy!
Easy White Chocolate Toffee with Cashews Recipe
White Chocolate Toffee with Cashews
- 10" x 15" rimmed baking sheet
- 40 saltine crackers 2" x 2" size
- cooking/baking spray
- 1 cup butter
- 1 cup dark brown sugar
- 12 oz bag white chocolate chips
- ¼ tsp kosher salt
- 1 cup salted cashews lightly chopped
- ⅓ cup dried apricots
- ⅓ cup dried cherries
- ⅓ cup dried sweetened cranberries
- Preheat the oven to 375°.Prep your 10×15 rimmed baking sheet by covering it completely with foil and then spraying the foil generously with baking spray.
- Fill the pan with saltine crackers in a single layer, edge to edge. If you need to break some in half to make sure you completely fill the pan, that is ok.
- In a saucepan over medium heat, melt the butter and brown sugar together while stirring.Then once it is all melted together stop stirring and let it boil for 3 minutes. (do not stir at this point or the caramel sauce can turn out grainy.)
- Immediately pour the toffee sauce over the saltine crackers. With a spatula or wooden spoon lightly spread the toffee from edge to edge so it completely covers the crackers.
- Pop the toffee crackers in the oven for 7 minutes, it will be bubbly and hot.TIP: While it is in the get the white chocolate chips, fruit, and nuts ready. Once it comes out the of oven you will want to work quickly to take advantage of how hot the toffee is!
- Remove from the oven and sprinkle on the kosher salt and then the white chocolate chips. Let them sit for about 1-2 minutes so they get soft and melty. Spread with a wooden spoon or spatula from edge to edge of the pan, covering all the toffee crackers.Sprinkle on the cashews and then all the dried fruit. Press them in slightly so they adhere while drying.
- Pop the tray in the fridge and let cool/harden for about 30 mins to 1 hour.
- Break apart in serving sized pieces.
- Store leftover white chocolate toffee in the fridge in an airtight container for up to 2 weeks.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.