Ingredients needed:
* 54 saltine crackers
* 1 cup of butter
* 1 cup of firmly packed light brown sugar
* 1 can of sweetened condensed milk
* 6 squares of white chocolate, finely chopped
* 1 cup of chopped pecans
* 1/2 cup of chopped sweetened dried cranberries
Preparation steps:
* Preheat oven to 425 degrees. Line a 15x10 inch jelly-roll pan with heavy duty aluminum foil. Spray foil with nonstick cooking spray.
* Arrange saltines in an even layer on a prepared pan.
* In a medium saucepan, bring butter and brown sugar to a boil over medium heat. Cook for 2 minutes. Remove from heat, and stir in condensed milk. Pour mixture over crackers.
* Bake for 10 minutes. Sprinkle with chopped white chocolate. let stand for 2 minutes to soften. Using a small offset spatula, spread softened chocolate evenly over baked toffee. Sprinkle with pecans and cranberries. Let cool completely.
* Break toffee into cracker-size pieces. Store in an airtight container up to 5 days.
Enjoy
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