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If you love gingersnaps, toffee and white chocolate, you'll love this Gingersnap Toffee. It's perfect for Christmas!

Gingersnap Toffee

If you love gingersnaps, toffee and white chocolate, you'll love this Gingersnap Toffee. It's perfect for Christmas!
5 from 4 votes
Prep Time 2 hrs 10 mins
Cook Time 10 mins
Total Time 2 hrs 20 mins
Course Desserts
Cuisine American
Servings 10 Servings

Ingredients
  

Ingredients:

  • 1 cup unsalted butter
  • 1 cup dark brown sugar
  • About 30 Gingersnap cookies
  • 10 ounces white chocolate chips
  • sprinkles

Instructions
 

  • Preheat oven to 400 degrees.
  • Combine butter and sugar together in a pot. Cook over medium heats until it begins to boil. Allow to boil for 3 minutes untouched. Stir and continue cooking 1or 2 more minutes or until thickened.
  • Line a 10 x 15 inch jelly roll pan with parchment paper.
  • Line cookies on to prepared baking sheet. Pour sugar, butter sauce over the top. Cook in preheated oven for 5 minutes.
  • Remove from oven and sprinkle white chocolate chips over the top. Allow to set for 30 seconds - 1 minute. When the chocolate starts to melt spread it over the crackers. Sprinkle with sprinkles. Allow to cool to room temperature then chill for 2 hours.
  • Once chilled and hardened, remove from fridge and break into pieces. Store in airtight container.

Notes

Enjoy!
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: candy, Christmas, cookies, holiday, sweets, toffee