White Chocolate Toffee

Preheat oven to 425ºF. Line a 15×10 inch jelly roll pan with aluminum foil. Set aside.

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.

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.

Let cool completely before breaking into pieces. Store in an airtight container. Toffee will stay good for about 5 days.

Recipe adapted from Taste of the South.