Gingerbread Toffee Squares
My holiday inner dialogue is often: "I'd like ten baked goods as my sustenance today." I wait all year long to go overboard on dessert for a solid month and a half.
The best part of these flaky, burnt sugar squares is that they satisfy the whole holiday baked good/sustenance thing, but they also help round out the offering with the spice and warmth of gingerbread.
When I eat too many cut-out cookies, instead of drinking a cup of ginger tea to settle the tummy, I just tuck into a square of these.
They will also be the sleeper star at any holiday cookie party/cookie swap.
©Pixabay
This recipe is killer with saltine crackers, but graham crackers, butter crackers, or any other square or rectangular crackers or cookies you have on hand would work great. Bonus points if you use actual gingerbread!
In this batch I call for molasses, cinnamon, and ginger, but feel free to sub in other syrups or spices you’re feeling to the mix: maple, honey, turmeric, coriander, pumpkin pie spice blend, nutmeg, or go all cinnamon, etc.
Ingredients:
- 160g saltine crackers (about 40 crackers)
- 168g unsalted butter 1½ sticks (12 T)
- 170g light brown sugar ¾ cup (packed)
- 85g molasses ¼ cup
- 5g kosher salt 1¼ tsp
- 3.5g ground ginger 1¾ tsp
- 2.75g ground cinnamon 1¼ tsp
- White chocolate chips, melted, for decoration
- Colored sugar sprinkles or nonpareils, for decoration
Instructions:
Heat the oven to 350°F. Pan-spray a 9 × 13-inch baking dish.
In a single layer, line the baking dish with crackers, breaking crackers as necessary to fill the entire dish.
In a medium saucepan, combine the butter, brown sugar, molasses, salt, ginger, and cinnamon and bring to a boil over medium heat. Simmer on low heat for 3 minutes and remove from the stovetop.
Pour the delicious-smelling spice mixture evenly over the cracker layer.
Transfer to the oven and bake at 350°F until it bubbles, caramelizes, and infiltrates the cracker layer with gingerbread magic, about 10 minutes.
Cool completely, then decorate with melted white chocolate chip swirls and colorful sprinkles. Break into 24 square-ish pieces. Store in an airtight container at room temperature for up to 3 days.
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