Homemade Sweet Treats – 3 Favorite Recipes

cracker nut brittle

I want to share the 3 recipes I used on my Rustic Christmas dessert table. These sweet treats are so delicious and make great gifts to give, or keep for your own holiday entertaining. Two are similar – the Cracker Candy & Graham Cracker Toffee – but one combines sweet & salty {my favorite combo}.

The Brownie Button Surprise bites are a classic brownie with a twist. Maybe you can make these recipes this weekend. Enjoy!

graham cracker toffee bars

These Graham Cracker Toffee bars are divine! I first had them when I was 10 years old and they were so delicious that I literally remember the day vividly! A friend made them for us but didn’t give us the recipe & I longed for more of these bars all the way up to adulthood. I finally found the recipe in an old cookbook and happily share it with you.

Graham Cracker Toffee bars

  • 24 cinnamon graham crackers broken into squares {you could also use regular flavored grahams}
  • 1 cup unsalted butter {2 sticks}
  • 1 cup firmly packed brown sugar
  • 1 cup finely chopped pecans {I use the small packets of pecan “chips”}

Preheat oven to 350 degrees.

Line a jelly roll pan with aluminum foil and place the graham squares in a single layer to fill the pan.

In a sauce pan, melt butter and sugar together over medium heat. Once melted, increase heat to medium high and bring to a boil; Cook for 2 minutes stirring constantly. The consistency will be like caramel.

Pour the sauce mixture over the graham crackers and spread with a knife to cover them. Sprinkle with pecans and bake for 12 minutes.

Let cool and separate the squares to serve.

TRY MY CLASSIC SALTINE CRACKER TOFFEE TOO!

cracker toffee candy

This cracker candy is the perfect blend of sweet and salty – I could eat the whole batch! Although they are made similarly to the graham toffee above, the taste is quite different.

Cracker Candy

  • 1 to 2 sleeves of Ritz crackers {or similar brand}
  • 1 1/2 cup unsalted butter {3 sticks}
  • 1 1/2 cup firmly packed brown sugar
  • 1/2 cup chocolate chips
  • 1/2 cup finely chopped pecans {I use the small packs of pecan “chips”}
  • 1/2 cup peanut butter chips or white chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil or parchment paper and place crackers in a single layer to fill the pan.

In a sauce pan melt butter and brown sugar together over medium-low heat. Once melted, increase heat to medium high and bring to a boil for 3 minutes, stirring constantly. Pour mixture over crackers.

Bake for 5 minutes and remove. Turn oven off. Sprinkle crackers with chocolate chips & return to oven for 3 minutes until they melt. Spread the chocolate over crackers and top with pecans and peanut butter or white chocolate chips.

Cool completely and break crackers apart to serve.

 

brownie buttons

Everyone loves brownies and these brownie buttons have a surprise inside! Made in a mini muffin pan, they are the perfect size to enjoy!

Brownie Button Surprise

  • 1 box brownie mix + ingredients to make brownies {or your favorite homemade recipe}
  • Mini Reese’s cups
  • Rolos

Line a mini muffin pan with paper liners and pre-heat oven to 350 degrees.

Prepare your brownie mix according to directions and spoon into muffin cups about 3/4 full. Bake for about 20 minutes; Unwrap candies while waiting.

Remove brownies & let cool in pan for about 2 minutes. Press a peanut butter cup or caramel candy into the center of each brownie until the top is even with the top of the brownie. Let cool in pan for 10 more minutes then remove and let cool completely on a wire rack.

See the entire Rustic Christmas Entertaining Series here.

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Comments

  1. Kira says

    I stumbled on your site via Pinterest while looking for a recipe for cracker candy, which I’ve made before (with Saltines) and love (and so did everyone else). I was going to take a batch to a potluck at work this week, but now I think I’ll have to try the graham cracker one too…

  2. Shannon says

    I tried the Ritz cracker version. While the flavor was tasty, it was almost inpossible to break apart and I think its because while I covered the bottom of the pan with tinfoil and then ritz, I beleive the quantity of the butter/brown sugar mix might have been too much? Did anyone else have this issue? I probably should have carefully drizzled and not just put it all on there just because it was made. That might help. I’ll try it again though! The pieces I could get off the pan were yummy!! Thanks!

    • Chris says

      Shannon, I’ve not had that happen before so I’m not sure why it did. I think you’re right about the amount you poured over though. You can split it into another batch if you have too much.

  3. Terry Bizjak says

    I have been making the graham cracker cookies since 1964. My next door neighbor came me the recipe and she called them Kentucky Pralines. I have given the recipe out to lots of people and some have changed the name. At any rate they are some of the best Christmas cookies ever.

  4. Kara says

    I tried making this today and the sugar/butter mixture never hardened. I can still taste (and feel) the texture of sugar in it. What would I have done wrong? I followed the directions exactly, or so I thought! Did I cook the mixture too long or not long enough, if it’s still sugary and doesn’t harden. Please help! I’d like to try this again, but don’t want to waste more money, if it doesn’t work. Thanks!

    • Chris says

      Kara, I’m not sure what went wrong. If you bring the mixture to a boil for a few minutes that should certainly dissolve any grainy sugar texture. I use a whisk to stir it up – not sure if that would make a difference. Did you use UNsalted butter? Again, not sure if that would make a difference in the texture – just troubleshooting here.
      My best guess is that it didn’t boil long enough.

      • Kara says

        Not a whisk, just a big spoon. I did make sure to use unsalted butter. I even put a timer on for 3 minutes. What is it supposed to look like once ready? I read something online about making caramel, and it said too much agitation will cause crystallization. Is it a must to stir constantly? It’s still delicious, but just grainy and soft. :(

        • Kara says

          Chris…I just realized what I did! I used 1 & 1/2 sticks of butter, instead of 1 & 1/2 cups of butter! Big difference! I’ll try again tomorrow. Thanks!