White Chocolate Toffee

• 1 cup Butter
• 1 cup Brown Sugar
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 54 whole Saltine Crackers
• 6 ounces, fluid White Chocolate, In 1-ounce Squares
• 1 cup Chopped Pecans
• 1 cup Dried Cranberries

1. Preheat oven to 425u0b0F. Line a 15x10 inch jelly roll pan with aluminum foil. Set aside.
2. In a sauce pan, combine butter and sugar. Bring to boil over medium heat. Let mixture boil for 2 minutes. Remove from heat and stir in condensed milk until mixture is well blended.
3. Pour over crackers and bake for 10 minutes. Remove from oven and sprinkle white chocolate over toffee. Let sit for a minute and spread chocolate with an offset spatula until chocolate covers the toffee. Sprinkle with pecans and cranberries.
4. Let cool completely before breaking into pieces. Store in an airtight container. Toffee will stay good for about 5 days.
5. Recipe adapted from Taste of the South.

butter, brown sugar, milk, crackers, fluid white chocolate, pecans, cranberries

Taken from tastykitchen.com/recipes/desserts/white-chocolate-toffee/ (may not work)