There is nothing better than getting delicious homemade Christmas treats as a gift. It doesn’t have to be the right colour, size or style and makes everyone feel special. The other bonus for the gift giver is the cost – homemade is usually much cheaper than storebought.
Even if you think you can’t bake, try this no-fail recipe from personal chef Karen Dar Woon. It’s a guaranteed crowd-pleaser that anyone (and I mean anyone) can make.
If it’s still too much work, Karen aka The Biscotti Queen bakes up delicious biscotti from October to December. You can order directly through her, or buy it at Well-Seasoned in Langley. I can personally vouch for the cranberry pumpkin seed and the cherry chocolotta…mmm. And they’re in cute 2-bite sized mini biscottini.
Cracker Toffee
Active prep time: 15 min
Total time: 2 1/2 hrs, including chilling time
Makes: 24 servings
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40 soda crackers (1 “sleeve” from an approx. 250 gm box)
1 cup butter
2 cups brown sugar, packed
2 cups chocolate chips, the best quality you can afford (one 350 gm package)
1. Preheat oven to 375F. Line a 17×12 pan with parchment paper or heavy duty foil. Arrange crackers in pan, flat side up, and set aside.
2. Combine butter and sugar in heavy bottomed medium saucepan. Heat over medium heat until butter melts and sugar dissolves, stirring frequently. Increase heat to medium high; boil 3 minutes without stirring. Pour mixture evenly over crackers; spread to cover.
3. Bake 5 to 7 minutes. Take out of oven and immediately sprinkle chocolate chips evenly over crackers. Let stand 1 minute to soften; spread chocolate to cover. Cool to room temperature. Refrigerate 2 hours. Break into chunks and serve. Store toffee in a covered container, in fridge or other cool place, until ready to eat or give.
For toaster ovens: Use half the amount of ingredients. Set oven temperature to 325ºF. Line the toaster oven baking pan with foil. Continue with recipe.
For different variations: Garnish with salted nuts, candy sprinkles, coconut, dried fruit, granola, or flake salt. If using salt, let the chocolate cool a little before sprinkling over top.
Here’s a batch with nuts:
Karen’s Tips and Tricks:
– I prefer parchment paper, as sometimes the foil will stick to the toffee. Or, spray foil with non-stick cooking spray.
– **Watch that the toffee does not scorch in the oven. If one side of the pan is browning faster than the other, rotate the pan in the oven.
– Mini-chocolate chips will melt more evenly.
– Use more chocolate chips if you prefer a thicker chocolate layer.
Gift-wrapping tips for your homemade goodies:
– Find an inexpensive plate or bowl from the discount store or thrift store
– Check card shops for marked down giftware
– Think of a container that can be reused. Making Christmas loaves to give away? Buy extra loaf pans so you can bake and give in one container
– Fill up a mason jar, they come in a variety of sizes
– Oversize ceramic mugs
– Cello bags come in a variety of shapes and sizes. Find them at Essential Packaging in Surrey (176 St. & 66th Ave.) or at Mayer’s Packaging in Vancouver (E. 5th Ave. & Scotia)
For more homemade food gifts, Martha Stewart has some great ideas and recipes.
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