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Brown Butter Toffee Crackles

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Ingredients

  • 40 salted soda crackers (about 1 sleeve)

  • 2 sticks of Salted Challenge Butter

  • 1 packed cup of dark brown sugar

  • 1 teaspoon of vanilla

  • 2 cup of semi-sweet or dark chocolate chips

  • Variety of toppings for garnish such as nuts, sprinkles, coconut, and white chocolate

 

Directions

  1. Preheat oven to 400 degrees.

  2. Line cooking sheet with parchment paper, letting the paper hang over edges of the sheet pan.

  3. Arrange crackers on the prepared sheet.

  4. In a saucepan over medium heat, add butter and melt.

  5. Add sugar, stirring to combine.

  6. Bring to a boil and let cook for 5 minutes over medium heat without stirring.

  7. Stir in vanilla and immediately pour mixture over crackers. Smooth mixture over crackers with a rubber spatula.

  8. Place in oven and bake for 5 minutes.

  9. While crackers are in the oven, melt chocolate chips in a glass bowl until melted.

  10. Remove crackers from the oven, allowing them to cool on the countertop for 4-5 minutes to set.

  11. Spread melted chocolate over crackers. Immediately sprinkle with desired toppings. Place toffee into a refrigerator for an hour to set.

  12. Crack or “crackle” toffee into pieces. Store candy in a sealed container until needed.

Creates 40 pieces

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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