CHRISTMAS CRACKER TOFFEE

“And so this is Christmas…”, and Christmas means that all of a sudden I have umpteen recipes that I want to post because they’re holiday-related, and Christmas is NEXT FRIDAY, Y’ALL!  So prepare yourselves for a barrage of Christmas recipes.  Now I just have to decide which recipes to post when.  I’ve got truffles, and peppermint pudding pops, and jalapeno popper dip (for social functions), and cinnamon rolls, and Frosted Peppermint Pie, and maybe some peanut butter fudge (it’s currently freezing and I haven’t tasted the finished product yet, but the “dough” was awesome!).  So help me out and tell me which one you want to see first.  (Update – here’s the cinnamon roll recipe that you all wanted to see!)

There’s something exciting coming up tomorrow!  Some of my blogging buddies have teamed up with me to offer you a chance to win one of two gift cards to the Trim Healthy Mama online store, so stay tuned for that tomorrow!  (Edited to add: check it out here! The post includes a holiday recipe roundup too!)

Now on to *today’s* recipe…

INGREDIENTS
Caramel sauce:
1 stick (1/2 cup) salted butter
1 cup heavy whipping cream
2½ tsp. THM Super Sweet Blend (or more, to taste)
2 tsp. molasses
½ tsp. vanilla extract
⅜ tsp. xanthan gum
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6 Light Rye Wasa crackers
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Chocolate Ganache:
1 oz. unsweetened baker's chocolate
2 T refined coconut oil
4 tsp. THM Gentle Sweet (or more, to taste)
Dash of salt
6 T heavy whipping cream
INSTRUCTIONS

1. Make the caramel. In a nonstick saucepan over medium heat, whisk together all the ingredients (sprinkle the xanthan gum in while whisking so it doesn't clump). Bring to a slow boil, then turn the heat down as low as you can and still keep the caramel bubbling. Cover the saucepan and let the caramel slow boil for about 7 minutes, whisking occasionally so it doesn't burn. The end result should be thick but pourable.
2. Arrange 6 Light Rye Wasa crackers in the bottom of a 9x13 inch pan so that they are not overlapping. Pour the hot caramel sauce over them and bake at 400 degrees F for 15 minutes or until a darker caramel color and bubbly. Let cool on the counter, then freeze to chill.
3. ...................................

for full instruction please see : www.briana-thomas.com

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