Cracker toffee is a breeze to make and with gluten-free crackers can be made gluten-free! The base recipe of the caramel-coated crackers with a chocolate top are fantastic by itself. This winter version includes familiar flavors for an irresistible fast to make treat.
If your crackers break in the package, you can always piece them together on the baking sheet. Once covered by the caramel and chocolate, they harden into a slab to be cut apart so the cracker breakage won't matter.
Preheat the oven to 350 degrees. Line an 18-by-13 inch rimmed baking sheet with foil. Spray with cooking spray.
Line up crackers side by side in 3 rows of 8 crackers on the prepared pan (refer to photo with cracker package above).
In a medium sauce pan over medium heat, combine the butter and sugar. Allow both to melt (about 2 minutes) then come of a low boil, stirring often. Allow to boil for 2 additional minutes until the mixture thickens. Pour onto the crackers and gently smooth over the crackers with a pliable heat-proof spatula to ensure they are all covered.
Place the baking sheet in the oven and bake for 15 minutes. Note: during cooking the caramel will bubble aggressively, calming to a smaller bubbling by end; this is normal.
Remove the pan from the oven (some space may have developed between the crackers) and sprinkle the semi-sweet chocolate chips over the top of the crackers. Allow them to sit for about 2 minutes until the chips begin to melt. Gently spread the chocolate to evenly cover the crackers without breaking them apart (the crackers are more delicate just after cooking). Sprinkle the ginger, cranberries, nuts and white chocolate chips evenly over the melted chocolate, followed by the fleur de sel and allow to fully set (can be chilled to speed up setting).
To Cut: once fully set, remove the crackers with the foil from the baking sheet. Using a large, sharp knife cut into 42 squares.