Minty Matcha Christmas Toffee

🎶 It’s the holiday season… the holiday season… 🎶

Yay it’s Christmastime! I love the holidays. So many traditions, so many ornaments, so many desserts…

This toffee recipe has been a family favorite of ours for years now. It rarely lasts more than a few days but luckily it’s easy to whip up another batch when the cookie tin is sad and empty.

There are a few tasty components to this dessert: the saltine crackers, the toffee mixture, the chocolate… and the toppings. 

If you’ve never had saltine cracker toffee, you’re missing out. This stuff is so good and so freaking easy.

We usually keep it simple and top this toffee with nuts. Walnuts, almonds, pecans… whatever you like best. But, this time I decided to get into the Christmas spirit and use walnuts, peppermint candy and top it all off with a matcha white chocolate drizzle. 

I happened to have a chocolate peppermint candy bar on hand which I chopped up for my toffee toppings. You could use something similar or chop up candy canes.

The matcha white chocolate drizzle is a beautiful pop of color and adds a nice subtle flavor. I used Zentei Matcha green tea matcha powder. You can get a small bag on Amazon for just $6 which is perfect for a few cups of tea and a few baking projects.

A couple notes on making these treats:

• Make sure you use a high quality chocolate chip that hasn’t been sitting in the pantry for too long. I’ve found that sometimes the chocolate won’t spread if it’s too old.
• If you have a candy thermometer on hand, go ahead and use it. It will help you determine how long the toffee should boil. But, if you don’t have one, don’t worry. We’ve made this recipe countless times without one and never had an issue.

Enjoy and let me know what toppings you decided to use in the comments below!

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Minty Matcha Christmas Toffee

INGREDIENTS

35-40 saltine crackers

1 cup packed brown sugar

1 cup salted butter (2 sticks)

1 ¼ cups high quality chocolate chips

1 cup chopped nuts (I like walnuts)

¼ cup chopped peppermint chocolate or candy canes

¼ cup white chocolate chips

¼ tsp matcha powder

INSTRUCTIONS

1. Preheat oven to 300 F. Line a cookie sheet with foil, top with parchment paper. Spray parchment paper with nonstick cooking spray if you have it. Place saltine crackers on cookie sheet in a single layer.

2. In a small nonstick saucepan, melt butter and brown sugar together and bring to a low boil. Boil for 3-4 minutes until the mixture bubbles and becomes syrupy, stirring often. (Note: If you have a candy thermometer, heat mixture until thermometer reads about 280 F. If you don’t have a thermometer, don’t worry, I’ve made this recipe countless times without one.)

3. Pour brown sugar mixture over crackers and use a spatula to spread evenly. Bake for 8 minutes.

4. Remove from oven. Pour chocolate chips over mixture and return to the oven for 2 minutes.

5. Remove from oven and use your spatula to spread chocolate evenly. Top with chopped nuts and chopped peppermint candy.

6. Melt white chocolate in microwave for about 1 minute. Once white chocolate is completely melted, add the matcha powder and use a spoon to mix until smooth. Try to break up any matcha powder bubbles.

7. Drizzle matcha white chocolate over the toffee. Cool completely in the refrigerator for about 1 hour, then cut into pieces. Store in an airtight container.

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Currently reading

• Harry Potter and the Chamber of Secrets by J.K. Rowling

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