What’s everyone up to today? Any crazy holiday prep going on?

Things here are actually pretty mellow. The cookies are all baked. The gifts are all bought and wrapped. It’s almost lunchtime and we’re all still our pajamas. All we have planned really is a liquor store run and a nap. Not bad for the day before Christmas Eve!

If you’re looking for one more treat to make or need a last-minute dessert, this cracker toffee is the way to go. It takes about 20 minutes to make, then you cool it and break it up. It, by design, doesn’t have to look perfect so you don’t need to stress details today and there’s a good chance you already have the ingredients on hand!

I hope you’re all settling in for a lovely holiday with people you love. Merry Christmas from me and the crw!

Cracker Toffee
(from Little Dairy on the Prairie)
Makes 1 sheet pan full

1 cup butter
1 cup brown sugar
Saltine crackers or Matzo
1 1/2 cups semi-sweet chocolate chips
Sprinkles, for decorating

Preheat your oven to 400 degrees.

Line a baking sheet with foil and spray with non-stick spray. Line the pan with saltines or matzo so they cover the whole bottom without overlapping. Set aside.

In a small saucepan, combine the butter and brown sugar over medium-low heat. Stir constantly until it reaches a boil, then remove the spoon and let boil for 3 minutes. Pour the hot mixture over the saltines as evenly as possible and transfer the pan to the oven to bake for 5 minutes.

Remove from the oven and immediately sprinkle with chocolate chips. Let sit for a few minutes then spread the chocolate evenly over the crackers. Top with sprinkles, if desired, and put the pan in a cool place to set.

Once completely cooled and the chocolate has set, break into pieces and serve.