Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Gingerbread Cracker Crunch
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- Level: Easy
- Total: 2 hr 30 min (includes cooling and setting times)
- Active: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 421
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 144 mg
Gingerbread Cracker Crunch is the holiday snack you didn’t know you needed. A sweet-meets-salty twist on classic cracker toffee, this version brings warm gingerbread spice to the party, along with a sweet layer of white chocolate. Break it into shards for a snackable, giftable treat that feels both nostalgic and fresh — perfect for cookie swaps, holiday movie nights or sneaking from the tin when no one’s looking.
- Level: Easy
- Total: 2 hr 30 min (includes cooling and setting times)
- Active: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 421
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 144 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and spray the foil with cooking spray.
- Lay the crackers down on the prepared baking sheet in a single layer (6 rows by 8 columns); set aside.
- Bring the butter and brown sugar to a boil in a medium saucepan over medium-high heat. Continue to cook, stirring frequently, until thickened slightly and deep golden brown, about 3 minutes. Immediately stir in the vanilla until combined.
- Pour the mixture over the crackers and use a spatula to spread the toffee into an even layer, making sure to cover the crackers all the way to the edges. Bake until bubbling and crisp at the edges, 8 to 10 minutes.
- Meanwhile, stir together the sanding sugar and gingerbread spice in a small bowl until evenly combined.
- When the baking sheet just comes out of the oven and while still piping hot, sprinkle the chocolate chips evenly over the toffee layer. Let sit until softened and melted, 5 to 6 minutes. Spread the chocolate chips with a small offset spatula into an even layer to completely cover, then sprinkle with the gingerbread-sanding sugar mixture. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
- Break into pieces and serve or store in an airtight container at room temperature for up to 1 week.
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