WHY YOU’LL LOVE CHRISTMAS COOKIE GIFTS

• Easy Prep: Ready in just 20 minutes.
  
• Versatile: Refrigerate or freeze for weeks.
  
• DIY Gifts: Perfect for neighbors, teachers, and holiday parties.
  
• Built-in Wow Factor: Recipients can bake fresh cookies at home.
  
• Personalized: A thoughtful, homemade gift that feels festive and fun.

Christmas Cookie Dough

Okay, let’s be real… who wouldn’t want the gift of warm, gooey Christmas cookies on demand??? That’s why this giftable dough is my secret holiday hack. 

I press it into a slab, cut it into cubes, wrap it in plastic, and tie it with a bow. Instant homemade magic. 

These Christmas cookie gifts are way cuter (and tastier) than a store-bought tin, and they make you look like Martha-level festive without the stress. 

And trust me… once friends realize they can pop these cubes straight into the oven for soft, chewy cookies? You’ll be the holiday MVP. Wrap it, gift it, done!

Prefer to spend the day baking and decorating instead? I’ve also got the best sugar cookie recipe for cut-out cookies, plus all my best tips for icing and packaging… even if you need to ship them!

INGREDIENT NOTES 

• Unsalted Butter: Unsalted gives you control over flavor. Add kosher salt separately to balance the sweetness.
  
• Sugars: Granulated + brown sugar = crisp edges with chewy centers. Dark brown sugar creates a deeper molasses flavor.
  
• Vanilla Extract: Pure vanilla brings warm holiday notes. Almond extract is a fun swap for a nutty twist.
  
  Vanilla bean paste is even better here! It adds flecks of real vanilla and gives the Christmas cookie dough a richer, bakery-style flavor.
  
• Flour: Spoon and level for accuracy, or measure 12 ounces by weight.
  
• Baking Soda & Salt: Even distribution is key. Sprinkle these over the flour before mixing to avoid clumps.
  
• Mix-Ins: White chocolate chips, M&M’s, and sprinkles make cookie dough for Christmas cookies extra festive. Swap in peppermint chips, chopped Andes mints, or crushed candy canes for variety.

VARIATIONS 

Peppermint Delight: Swap M&M’s for crushed candy canes or chopped Andes mints.

Double Chocolate: Add 2 tablespoons of cocoa powder to the flour for fudgier dough.

Nutty Crunch: Stir in ½ cup chopped pecans or walnuts.

Funfetti Year-Round: Use rainbow sprinkles and pastel M&M’s for birthdays.

Caramel Crunch: Add caramel bits before pressing the dough into the pan.

Bakery Glow-Up: Sprinkle extra candies and chips on top before chilling so the slab looks bakery-worthy when gifted.

SERVING SUGGESTIONS 

• Holiday Gifting: Wrap chilled dough packs with ribbon and a gift tag for neighbors, teachers, or friends.
  
• Hostess Gift: Pair Christmas cookie dough with a festive mug or spatula.
  
• Bake and Share: Package baked cookies alongside dough packs for a “now and later” treat.
  
• Party Favor: Send guests home with their own wrapped dough pack.
  
• Stock Your Freezer: Keep extras on hand for late-night cravings or cookie emergencies.
  

CHRISTMAS COOKIE DOUGH RECIPE FAQ 

After years of gifting cookie dough, I’ve learned a few tricks that make it work like a charm. Chilling the slab before cutting gives you perfect cubes that look neat and bake evenly. 

I also love to press a few extra M&M’s and sprinkles on top before chilling. It makes the dough packs look polished and bakery-ready once wrapped. 

And here’s a little pro move: keep your mix-ins chunky so every cookie bakes up with big bursts of creamy chocolate, crunchy candy, and colorful sprinkles. 

Cookie dough for Christmas cookies is festive, foolproof, and guaranteed to wow anyone on your list.

TOOLS NEEDED 

• Large Mixing Bowl: For creaming butter and sugar.
  
• Electric Mixer: Hand or stand mixer works.
  
• Measuring Cups & Spoons: For accuracy.
  
• 9×13-Inch Pan: To press dough slab.
  
• Parchment Paper: For easy lifting and clean scoring.
  
• Bench Scraper or Knife: To score neat cubes.
  
• Plastic Wrap & Ribbon: For wrapping and gifting dough packs.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Christmas Cookie Recipes

No Bake Haystack Cookies (Buddy the Elf Cookies)

Christmas Pinwheel Cookies + Video

Double Chocolate Thumbprint Cookies (30-Minute Recipe)

Best Easy Christmas Sugar Cookies Recipe + Video

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Giftable Christmas Cookie Dough

Make festive Christmas Cookie Dough and package it up for a fun and holiday-ready giftable treat. All your loved ones have to do is bake!

Course Dessert

Cuisine American

Method Mixed

Prep Time 20 minutes minutes

chill time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 giftable dough packs (about 3 dozen cookies once baked)

Author Donna Elick

Ingredients

• 1 cup unsalted butter softened (2 sticks)
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 2 3/4 cups all-purpose flour spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup white chocolate chips
• 1 cup Christmas M&M’s
• 1/4 cup Christmas sprinkles

Instructions

• Prepare the Pan: Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
• Cream the Butter and Sugars: In a large mixing bowl, 1 cup unsalted butter, 3/4 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy, 2 to 3 minutes.
• Add Eggs and Vanilla: Beat in 2 large eggs one at a time, then 1 tablespoon pure vanilla extract or vanilla bean pasteuntil smooth.
• Mix in Dry Ingredients: Add 2 3/4 cups all-purpose flour to the bowl. Sprinkle 1 teaspoon baking soda and 1/2 teaspoon kosher salt evenly over the flour. Mix on low speed just until no dry streaks remain.
• Fold in Mix-Ins: Gently fold in 1 cup white chocolate chips, 1 cup Christmas M&M’s, and 1/4 cup Christmas sprinkles until evenly distributed.
• Form the Slab: Press dough evenly into the prepared baking pan, smoothing to all four corners.
• Score Neatly: Use a bench scraper or knife to score the dough into 1-inch cubes.
• Chill the Dough: Refrigerate 30 to 60 minutes until firm.
• Divide and Wrap: Lift the slab out of the pan and cut into 4 equal sections. Wrap each quarter tightly in plastic wrap.
• Finish for Gifting: Tie each with ribbon and attach a baking instruction tag (see Donna’s Notes). Refrigerate up to 1 week or freeze up to 3 months.

Notes

Make-Ahead: Dough packs can be refrigerated or frozen ahead so you’re always ready for last-minute gifting.
Storage: Refrigerate dough up to 1 week or freeze up to 3 months.

Gift Tag Instructions: “Preheat oven to 350°F. Break off 1-inch cubes, place 2 inches apart on a parchment-lined sheet, and bake 11–14 minutes until edges are golden and centers just set.”

Customization: Sprinkle extra candies and sprinkles over the slab before chilling for bakery-style, gift-ready looks.

Originally published November 2025

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Torrone Candy

There’s just something special about Italian desserts. With a few exceptions (I’m looking at you, bomboloni), they aren’t overly heavy or rich. 

Instead, they’re all about highlighting the natural flavors of the ingredients. And that’s what I love about Italian nougat candy!

I’ll be honest… this isn’t your quick and easy Tuesday night treat. But it’s absolutely worth every single stir of the spoon. For an easier option try this melt in your mouth amazing Cool Whip Candy, it’s super simple to make!

Once that sugar and honey mixture starts coming together, you’ll feel like a candy-making pro. And when you press that last sheet of wafer paper on top? Pure magic.

Light as air and sticky sweet, biting into a piece of fluffy nougat is like taking a mouthful of a lemony, nutty, honey-flavored cloud.

Italian torrone candy is the kind of treat you make once, and then everyone begs for it every holiday after that. Good thing each batch makes plenty!!

INGREDIENT NOTES

• Wafer Paper: The foundation for every respectable Italian torrone recipe! 
  
  If you have a hard time finding it in the grocery store, you can snag wafer paper on Amazon. In a pinch, another option is rice paper.
  
• Honey: The sweet, sticky flavor of honey is absolutely heavenly alongside the nuts and lemon! 
  
  Good substitutes for honey are maple syrup, molasses, or corn syrup… But they’re not nearly as tasty. Use honey if possible!
  
• Eggs: Whisking the egg whites will be so much faster and easier if you let your eggs come to room temperature first. 
  
• Almonds & Pistachios: These two nuts define the torrone, but don’t let that stop you from using a different type of nut instead.
  
  Cashews, walnuts, or pecans could be yummy. Just be sure to toast them so they’re softer and easier to bite into.
  
• Lemon Oil or Zest: The oil is your best bet for a strong, noticeable citrus flavor. But use it sparingly… a little bit goes a long way! You only need 3 or 4 drops for brightness.
  
  If you’re using lemon zest, you’ll need at least one large-sized lemon. 
  
• Almond Extract: Entirely optional, but it adds that authentic, bakery-style aroma!

VARIATIONS

Chocolate-Dipped: Dip each cut piece in melted dark chocolate once cooled.

Hazelnut Torrone: Swap almonds and pistachios for hazelnuts.

Festive Mix: Add chopped dried cherries or cranberries for color and tang.

Orange-Almond: Replace lemon with orange zest.

ITALIAN NOUGAT CANDY FAQ

Is torrone candy soft or hard? 

The perfect Italian nougat should be soft and springy, almost like a sponge! There are also bits of crunchy roasted nuts in the center, so it has a fantastic mix of textures.

You might notice that it turns hard as it gets a few days old… which is why I never leave it uneaten that long! 

Over the years, I’ve tested countless torrone methods, and trust me: slow is smooth and smooth is fluffy.

Cooking the nougat base too fast or skipping the constant stirring ruins the final texture. This is a lesson in low and slow confection science.

The transformation is driven by the Maillard reaction and the gentle denaturation of egg proteins. Just enough to stabilize the mixture without turning it grainy. I’ve found that weighing it down gently helps set the shape perfectly.

And once you master the art of cooking until the nougat holds its shape on a test drop? You’re golden. Literally and figuratively.

TOOLS NEEDED

• Dutch oven or heavy-bottomed pot
  
• Stand mixer with whisk attachment
  
• Silicone spatula
  
• Roasting sheet pan
  
• Half sheet pan or 9×9 baking dish
  
• Plastic wrap
  
• Serrated knife

Enjoy!

With love, from our simple kitchen to yours.

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Torrone Candy

Torrone Candy is a light Italian nougat full of crunchy almonds and pistachios. An artisanal treat that's the perfect holiday food gift!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 60 pieces of nougat

Calories 85cal

Author Donna Elick

Equipment

• dutch oven
• wafer paper
• rimmed baking sheet
• whisk

Ingredients

• 2 sheets wafer paper 8×11 inches
• 1 cup granulated sugar
• 1 cup honey
• 2 large egg whites, at room temperature
• 1/8 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract optional
• 3 –4 drops lemon oil or 1 tablespoon finely grated lemon zest
• 3 cups roasted almonds
• 1 cup roasted salted pistachios

Instructions

• Prepare the Pan: Line a half sheet pan (13×18 inches) or a 9×9-inch baking dish with plastic wrap. Place one sheet of 2 sheets wafer paper in the bottom of the pan and trim to fit if needed. Set aside.
• Heat the Sugar and Honey: Combine the 1 cup granulated sugar and 1 cup honey in a heavy-bottomed pot or Dutch oven. Heat over medium-low, stirring constantly with a silicone spatula for 30–40 minutes, or until the mixture is smooth and creamy. Do not let it boil. Stirring keeps sugar crystals dissolved and prevents scorching.
• Whip the Egg Whites: While the sugar mixture is cooking, add 2 large egg whites, at room temperature and 1/8 teaspoon kosher salt to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form. This should take 3–5 minutes.
• Incorporate the Egg Whites: Whisk a scoop of the stiff egg whites into the sugar mixture on the stovetop. Continue whisking in one scoop at a time until fully incorporated. The mixture will turn pale and start to thicken.
• Cook the Nougat Base: Continue to cook the egg white/sugar mixture over low heat, stirring constantly, for 45 minutes. The mixture should become thick, glossy, and white. This long, slow cook allows the nougat to set properly.
• Roast the Nuts: While the nougat is cooking, spread the 3 cups roasted almonds and 1 cup roasted salted pistachios on a baking sheet and roast at 350°F for 8–10 minutes, or until fragrant and golden. Keep the nuts warm until ready to use.
• Finish the Nougat: Once the nougat mixture is thick enough, remove from the heat. Stir in 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract (if using), and 3 –4 drops lemon oil. Then immediately stir in the warm roasted nuts.
• Test the Set: Drop a small spoonful of nougat onto parchment paper. If it holds its shape and doesn’t spread, it’s ready. If it puddles or is too soft, return the pot to low heat and cook for 10–20 more minutes, stirring constantly, and test again.
• Assemble the Torrone: Pour the nougat mixture over the wafer paper in the prepared pan. Use a greased spatula to spread it evenly. Place the second sheet of wafer paper on top and press down gently to adhere.
• Press and Cool: Fold the plastic wrap over the top, then place a heavy flat object like a cutting board or another baking sheet on top to weigh it down. Let the candy cool at room temperature for 1–2 hours.
• Slice and Serve: Remove the plastic wrap. Use a sharp serrated knife to cut the torrone into 1-inch squares. Clean the blade between cuts for best results.

Notes

Make-Ahead Tips: Torrone can be made up to 2 weeks ahead and stored in an airtight container at room temperature.

Storage: Store in a cool, dry place in an airtight container. Torrone absorbs moisture quickly, so keep it tightly sealed to maintain its texture.

Do Not Freeze: Freezing is not recommended. It will alter the texture and introduce unwanted moisture once thawed.

Essential Cooking Tips:
A Dutch oven is ideal because it distributes heat evenly and helps prevent hot spots that can burn the nougat.

Stir constantly during cooking to avoid scorching or crystallization.

If the nougat is golden rather than bright white, the temperature was likely too high. Low and slow is key.

Wafer paper helps with handling the sticky nougat. You can find it on Amazon or specialty baking sites.

If your nougat isn’t setting firm enough, simply return it to low heat and cook longer; it thickens with time.

Nutrition

Serving: 1 | Calories: 85cal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 7mg | Sugar: 8g | Fiber: 1g | Calcium: 23mg | Iron: 0.4mg

Originally published August 2022, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Torrone Candy appeared first on The Slow Roasted Italian.

This candied almonds recipe is one of my favorites. While it’s not a new recipe, it’s one that I hold near and dear to my heart because of the simplicity of it. 

I’ve made this during Christmas time as a great way to add crunch to the dessert table, and I’ve also given this as a hostess gift at holiday parties as well. 

Making a large batch of these homemade candied almonds is simple to do, and I love adding them to a cute jar to make a great holiday gift. 

But just beware – that sweet crunch will have you wanting to eat the entire batch because they’re so good! 

There’s no denying that warm cinnamon flavor with just the right amount of crunch! Make a double batch to give as homemade gifts, or keep them for yourself. You can’t go wrong either way! 

Candied Almonds

Crunchy and sweet is one of my favorite combinations, so I’m really excited to share this recipe with you! 

These candied almonds are a delightful and energizing snack, perfect to take with you on the go or toss into another recipe. 

Try adding them to salads, on vanilla ice cream, or mixed into a yogurt parfait.

Spiced nuts also make the perfect gift for your friends, family, and loved ones. 

Just place these cinnamon glazed almonds in a treat bag, seal with a twist tie, and add a beautiful ribbon for decoration to finish it off. 

If you absolutely love things that are nutty and sweet, try my cashew toffee crockpot candy recipe or my original crockpot candy recipe that inspired it. 

Or even this Honey Vanilla Almond Nut Butter.

Ingredient Notes and Substitutions

• Almonds – Look for raw almonds, which will give you the perfect neutral base for making cinnamon glazed nuts. Don’t like almonds? 
  
  No worries — you can substitute any other raw nuts you’d like, including cashews, walnuts, pecans, or even a mixture! (Candied pecans also have some of the best flavor, in my opinion!) 
  
• Egg Whites – Be very careful not to get even a drop of yolk in the bowl when separating, or these won’t whip up as frothy as needed.
  
• Vanilla Extract – This adds sweetness and warmth to this candied nuts recipe.
  
• Granulated & Brown Sugar – Use a mixture of both to create that crispy, caramelized coating. 
  
  You could use all granulated sugar if you prefer, but I like the deep, caramel flavor that brown sugar provides.
  
• Cinnamon – You can’t have cinnamon almonds without the cinnamon! Use your favorite variety of this ground spice or stick with the cinnamon sugar coating. 
  
• Kosher Salt – Helps to balance the sweetness. Sea salt or pink Himalayan salt are great substitutes.

Candied Nuts Recipe Tips & Tricks

• Use Nonstick Spray. Since the sugared coated almonds will get sticky during the caramelization process, using cooking spray is the best way to keep them from sticking together or sticking to the slow cooker.
  
• Don’t Forget To Cool! After removing the nuts from the crockpot, transfer them onto parchment paper or silpat mats. 
  
  Be sure to spread the nuts out evenly to avoid them clumping together while they dry. If any clumps remain after cooling, you can use your hands to break them apart.
  
• Need a Smaller Batch? Easily halve this candied nuts recipe with no changes to the cooking time.
  
• Store At Room Temperature. When kept in an airtight container, spiced nuts will keep for up to 1 week. 
  
  You can also refrigerator them for up to 3 weeks, but I recommend bringing them back to room temperature before serving.

Kitchen Tools You Will Need

• Slow Cooker – Great not only for candied almonds, but also for soups, roasts, shredded chicken, and more! 
• Large Bowl – This one is my go-to.
• Silpat Mat – There are so many uses! Roll out doughs, cut out cookies and biscuits, or make other desserts. 
  It even provides a non-slip surface for transporting pots and pans. If you don’t have one of these mats to dry the nuts on, parchment paper will work just fine.

Candied Almonds FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Cinnamon Candied Almonds (Crockpot Recipe)

Crockpot Cinnamon Roasted Almonds are crunchy cinnamon glazed almonds that are perfectly roasted right in your slow cooker. This simple recipe is so easy, they just about cook themselves. Candied nuts make for the perfect homemade holiday gift.

Course Snack

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 10 1 cup servings

Calories 1051cal

Author Donna Elick

Ingredients

• 2 egg whites
• 2 tablespoons pure vanilla extract
• 3 pounds whole raw almonds 10 cups
• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 1/4 cup ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 cup water does not go in until the last hour

Instructions

• Spray a 6-quart slow cooker bowl with non-stick cooking spray. Set aside.
• Add egg whites and vanilla to a large bowl. Whisk until frothy but not stiff. Add almonds, then using a large spoon, toss to coat.
• Pour almonds into the slow cooker. Add remaining ingredients (except the water) and stir again to coat. Cover the slow cooker with its lid.
• Set the slow cooker to Low and cook for 4-5 hours, stirring occasionally (at least once an hour). After 3 hours, add 1/4 cup water to the slow cooker and stir well. Cover and cook for another 1-2 hours, stirring occasionally. Candied almonds are done when the coating begins to harden.
• Spoon almonds onto parchment paper or silpat mats. Allow nuts to dry before serving.

Notes

This candied almonds recipe can be halved.

You can substitute raw almonds with raw walnuts, pecans, or cashews. Or, use a mix of them.

If you prefer you can divide the coated nuts onto two cookie sheets and bake in the oven at 250°F for 45-55 minutes, stirring occasionally.

Nutrition

Serving: 1 | Calories: 1051cal | Carbohydrates: 96g | Protein: 30g | Fat: 68g | Saturated Fat: 5g | Sodium: 135mg | Sugar: 68g | Fiber: 20g | Calcium: 445mg | Iron: 6mg

Originally Published December 2015, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Cinnamon Candied Almonds (Crockpot Recipe) appeared first on The Slow Roasted Italian.

As much as I love holiday desserts and fancy Christmas cookies, sometimes I like to keep things simple – and saltine cracker toffee is just that!

Simple ingredients paired with the crispy texture make this an amazing sweet and salty treat. 

Another name that people will refer to it as is candy crack – and it’s one of my go-to Christmas treat recipes.

Cracker Candy

This cracker candy recipe is so fun to make – let your kids help you! Nothing brings families together like making this easy saltine cracker candy! 

Toffee lovers should check out my Pecan Pie Christmas Toffee treat as well! It’s pretty similar to this cracker toffee, but with a nutty twist. It’s perfect to make this time of year! 

Ingredient Notes and Substitutions

• Saltine Crackers – The classic Christmas crack base! Other crackers don’t have quite the same crunchy, salty appeal. 
  
  I do have a graham cracker toffee candy recipe though!
  
• Mini Chocolate Chips – Use mini chips, not full size, so that they quickly and easily melt on top of the melted sugar. 
  
  Candy melts work well, too. Or, you can break a candy bar into tiny pieces! It’s really your personal preference. 
  
  If you really want to shake things up, you can even use white chocolate. 
  
• Red and Green M&Ms and Holiday Sprinkles – For the festive garnish! 
  
  All shapes and sizes would work. Snowflakes, little stars, and Christmas trees would be very cute.

Cracker Candy Recipe Tips and Tricks

• Great For Any Holiday – M&Ms come in all colors, you know. Why not use brown and orange for Halloween? 
  
  White, pink, and red sprinkles are perfect for Valentines, too. And why not mix mint and chocolate for St. Patrick’s Day? The possibilities are endless!
  
• Use Real Chocolate – Many types of chocolate chips are designed to withstand heat and not melt. 
  
  So, check the ingredients list on your chocolate morsels. If they don’t have a high percentage of cocoa, they’ll struggle to melt down with the toffee.

Storing Saltine Cracker Toffee

Leftover candy can be kept at room temperature or in the fridge – it’s a matter of preference, really. 

Be sure that you’re storing this saltine cracker candy recipe in an airtight container so that it doesn’t lose its crunch! 

Either way, it will last for a week. Alternatively, you can freeze saltine cracker toffee for up to 3 months! 

Talk about an easy dessert recipe to prep and save! Totally my type of treat! 

Melting Chocolate Chips

Ideally, you want to allow the chips to melt on their own by sprinkling them right on top of the hot caramel when it comes out of the oven. 

But if it’s already cooled too much, you can add the chocolate and then return the pan to the oven until everything melts – a few minutes should do the trick.

Double boiling will almost always prevent burning, if you’re willing to put in the extra time. 

This is what I would recommend if you can’t add the chocolate right to the hot caramel. 

Alternatively, you can go the microwave route. Heat them for just 10 seconds or so at a time, giving the chocolate a stir and repeating the process until it’s all melted.

The only thing is that you need to pay close attention as you’re melting the semi-sweet chocolate chips because it only takes a couple of minutes to burn, and have to start all over. 

Cracker Candy FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Christmas Cracker Candy (Saltine Toffee Recipe)

Cracker Candy captures holiday cheer in a sweet, simple treat! This saltine cracker toffee recipe is easy to make for Christmas food gifts!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

chill time 20 minutes minutes

Total Time 40 minutes minutes

Servings 14

Calories 347cal

Author Donna Elick

Equipment

• rimmed baking sheet
• aluminum foil
• medium saucepan
• heat-resistant silicone spatula

Ingredients

• 48 saltine crackers (about 1 ½ sleeves)
• 6 ounces salted butter
• 1/2 cup light brown sugar
• 1/2 cup granulated white sugar
• 12 ounces mini chocolate chips
• 1/2 cup red and green M&Ms
• holiday sprinkles optional (for garnish)

Instructions

• Preheat the oven to 375°F. Line a 10×15-inch rimmed baking sheet with aluminum foil, and grease with non-stick cooking spray.
• Arrange saltine crackers in an even layer on the baking sheet, and set aside.
• To a medium saucepan over medium-high heat, add the salted butter, light brown sugar, and granulated white sugar. Using a heat-safe silicone spatula, continuously stir the mixture until it comes to a boil. Continue cooking and stirring for another 2-3 minutes, until the mixture has a caramel brown color.
• Pour the mixture over the saltine crackers and use the silicone spatula to spread into an even layer.
• Place the sheet pan in the oven and bake the cracker toffee for 5 minutes, or until the caramel is bubbly.
• Remove the pan from the oven and Immediately sprinkle the mini chocolate chips evenly over the top. Wait 1-2 minutes for the chocolate to melt, then use a silicone spatula to spread the melted chocolate evenly over the toffee.
• Sprinkle red and green M&Ms and holiday sprinkles over the top of the chocolate.
• Place the pan into the fridge for about 20 minutes, or until the toffee sets.
• When ready to serve, lift the aluminum foil to remove the saltine cracker toffee from the sheet pan. Use your fingers or a knife to break or cut the toffee into uneven pieces.

Notes

Store the cracker toffee in an airtight container at room temperature or in the fridge for up to one week. You can also freeze for up to 3 months.

Melting the Chocolate Chips
The easiest way to melt the chocolate is to sprinkle it over the warm caramel crackers. If you do it when the pan is straight out of the oven, you shouldn’t have any problems.

If the caramel has already cooled, you can sprinkle the chocolate chips on top and put the pan back into the oven for another 2-3 minutes or until the chocolate melts.

Another option is to melt the chocolate chips in a microwave or a double boiler beforehand, then spread the melted chocolate over the mixture just like you normally would.

Nutrition

Serving: 1 | Calories: 347cal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 199mg | Sugar: 35g | Fiber: 1g | Calcium: 48mg | Iron: 1mg

Originally published October 2022, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Christmas Cracker Candy (Saltine Toffee Recipe) appeared first on The Slow Roasted Italian.

This recipe requires just a few ingredients and involves just a few steps. It’s a great recipe to make and decorate with the kids!

Meringue Ghosts

These scrumptious, cloud-like cookies look just like little ghosts.

And when you dot on the chocolate eyes and a little chocolate mouth, they’re downright spooky-cute! For a creepy dessert try our Halloween lush, it’s to die for!

All in all, meringue ghost cookies will take you about an hour and a half to make, plus an hour to cool before serving.

But the extra time spent on them is beyond worth it! Trust me, you’ll agree as soon as you take your first bite.

Other Meringue Recipes

I have easy meringue recipes for other holidays too! For birthdays or a spectacular holiday dessert, there’s an Italian meringue buttercream frosting.

When spring arrives, you can make lemon curd meringue nests – they’re a scrumptious Easter dessert!!

Ingredient Notes and Substitutions

• Egg Whites – There’s actually some debate as to whether it’s best to use super fresh eggs or slightly older eggs to make meringue.
  
  My opinion? Just use the eggs that you have!
  
• Lemon Juice – Fresh squeezed is always preferred. A citrus juicer will help you get every last drop!
  
• Sugar – If you can find it, I recommend using “superfine” or “ultra fine” granulated sugar for this meringue cookie recipe.
  
  This is because undissolved sugar weighs down the egg whites, which can make your super cute meringue ghosts droop.
  
• Chocolate Chips – You can use any type of chocolate you want, because the chips will be melted down for the eyes and mouth on the ghost meringues.
  
  Even a tube of black decorating frosting would work well!

Want to add color to your meringue?

Obviously, white ghosts are traditional, but you can certainly add color to your Halloween cookies. 

Just add a tiny bit of food gel coloring (I don’t recommend using liquid coloring here) to the egg whites while mixing.

If you’re trying to get a dark color, you can use cocoa powder instead.

Meringue FAQ

Notes and Tips for Making Meringue

1. Use room temperature eggs.

Room temperature egg whites are much easier to whip up!

This is why I recommend that you let the eggs sit out for 20 minutes or so before attempting to make this (or any other) meringue recipe.

2. Test the consistency of your meringue. 

If egg whites are beaten for too long, your meringue can become really firm and dry.

The problem is, it’s hard to tell the difference between perfectly mixed and overmixed meringue because they look similar. 

The trick to perfect meringue is to stop mixing occasionally and do the “upside down” test.  The meringue should hold its shape when the whisk is upside down.

3. Add the sugar slowly and at a slow speed. 

Set your mixer to medium speed – don’t use a higher speed than that! 

It takes time for sugar to dissolve and incorporate into the egg whites, which is what you need to happen for the meringue to stiffen.

Also, let the sugar fall into the bowl in small amounts at a time – if you dump it all into the bowl at once, it won’t dissolve properly

4. Is cream of tartar necessary? 

Many bakers use cream of tartar in a meringue recipe because it can help to create stiff, tall, stable meringues.  

I don’t think cream of tartar is necessary for this meringue cookie recipe.

However, if you’re having trouble stiffening the mixture, add ⅛ teaspoon cream of tartar and see if it helps.

Storing and Freezing Meringue Cookies

Meringue can be finicky, so using the right container is key. It’s important to keep all moisture away from the meringue ghost cookies!! 

This is because when meringue gets wet, it softens and weeps, which will totally ruin your adorable Halloween treats!!

So, use a good quality, airtight container to keep the moisture out.

At room temperature, these little guys will actually keep for up to 2 weeks! If you’re trying to store uncooked meringue, don’t refrigerate it for more than a day.

Freezing Meringue Ghosts

When frozen, meringue cookies become very brittle! So if you freeze them, transport them carefully.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Halloween Recipes

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Meringue Ghosts

Meringue Ghosts are adorably scary, sweet Halloween treats! This meringue cookie recipe is simple and perfect for Halloween parties!

Course Dessert

Cuisine American

Method Oven

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

cooling time 1 hour hour

Total Time 2 hours hours 25 minutes minutes

Servings 8

Calories 59cal

Author Donna Elick

Equipment

• baking sheet
• stand mixer
• piping bag

Ingredients

• 2 egg whites room temperature
• 1/4 teaspoon fresh lemon juice
• 1/2 cup sugar
• 2 teaspoons chocolate chip morsels

Instructions

• Preheat the oven to 225°F. Line a baking sheet with parchment paper; set aside.
• Place egg whites and lemon juice into the bowl of a stand mixer fitted with the whisk attachment. *SEE NOTES. Beat at medium speed until whites are light and foamy.
• Slowly add the sugar, about a teaspoon at a time, as the mixture continues to whisk. Pause the mixer and use a silicone spatula to scrape down the insides of the bowl. Return to whisking at medium speed.
• Continue until the meringue holds its shape when the whisk is inverted. **NOTE: This can take 10 minutes or longer, depending on the temperature of the egg whites and/or the humidity in your home. Be patient. Whisking at a higher speed will cause the meringues to develop large air bubbles and/or to crack when baked.
• Transfer the meringue to a piping bag. Cut the end of the tip and press the meringue on to the parchment paper. To make a ghostly shape, apply even pressure as you pull upwards and release the pressure at the top.
• Bake for 50 to 55 minutes, then check the meringues. They should be very dry and not sticky at all. Bake for a few minutes longer if necessary, until the meringue ghosts are completely dry to the touch. Turn off the oven and keep the meringues in the oven with the door closed for an additional 50 to 60 minutes.
• After an hour, remove the meringues from the oven and let them cool completely.
• When meringues are cool, microwave the chocolate morsels in a microwave-safe bowl at High power, using 15 second bursts, stirring between each. Cook just until chocolate is melted – Avoid overheating, as the chocolate will seize into a clump.
• Using a toothpick, decorate the meringues with melted chocolate dots for eyes and mouths.

Notes

Before you begin, be sure that your mixing bowl and whisk attachment are clean of any residue and/or oil. Even the slightest bit of oil will prevent the egg whites from whipping into meringue. I recommend wiping them down with a paper towel dampened with white vinegar.

Be sure that the egg whites are brought to room temperature, as they whip up much easier when they’re warm rather than cold.

This recipe yields about 8 ghosts, but actual yield varies depending on how large you want to make them.

Nutrition

Serving: 1 | Calories: 59cal | Carbohydrates: 13g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Cholesterol: 0.3mg | Sodium: 14mg | Sugar: 13g | Fiber: 0.003g | Calcium: 3mg | Iron: 0.02mg

Originally published September 2022

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