Microwave Gingerbread Toffee

 This Microwave Gingerbread Toffee comes together in minutes and is sure to be a hit at your holiday party!

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Hey y’all! Stephanie from Sustaining the Powers here again. For as long as I can remember baking with my mother, our family has had this amazingly easy recipe for Microwave Toffee. It involves dumping 4 ingredients in a bowl and popping it in the microwave for about 9 minutes then pouring it out on a baking sheet, adding some chocolate and putting in the fridge to set. Super quick, perfect every time, and you don’t need a candy thermometer at all!

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I love that recipe so much as-is, but recently I’ve been asking myself the question: what else can I pour this toffee over? Which is both an exciting and dangerous question to ask when standing in a grocery store. The possibilities are almost endless!! Last year I invented Microwave Saltine Toffee and on my birthday in November I came up with Microwave Toffee Popcorn. Each new variation has been more addicting than the previous version. And possibly worse for your midsection. (I chose delicious food over abs long ago…)

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Today as I was standing in the grocery, I was trying to imagine what fun Christmas flavors haven’t been over done yet. I am not a huge fan of chocolate peppermint things, so I don’t go crazy for the winter peppermint. (I imagine if you are a peppermint loving person, you’d enjoy crushed candy canes on top of this toffee!) When I came to the end of the cookie aisle, there was this huge display of gluten-free ginger snaps, and I thought I heard them calling out to me telling me that they tasted like Christmas and I needed to take them home with me. So I did. And they were right. This Gingerbread Toffee does taste like Christmas! And I even upped the ginger factor with a bit of crystallized ginger on top.

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I packed some up to take to a few friends and they informed me it would be totally scarfed before they made it back home to their families. I think Hubby has also already consumed any leftovers I had on the tray. So if you’re looking for a good office party treat that won’t take you long to put together, this is a great one! Box it up in a cute tin with some tissue paper, or some fancy holiday ziploc bags and they will think you spent hours on it.

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I think Santa would be super happy to find these by the fireplace this Christmas! What are your go-to holiday cookies and treats?

Microwave Gingerbread Toffee


  • 1/2 cup (1 stick) of unsalted butter
  • 1 cup granulated sugar
  • 1 tsp salt
  • 1/4 cup water
  • 1/2 cup Semi-sweet chocolate chips
  • 1 bag ginger snap cookies (the smaller the better - these are vanilla wafer sized)
  • Crystallized ginger chips, sprinkles, chopped nuts, or crushed peppermint to sprinkle on top.


  1. Arrange the ginger snaps out on an ungreased, cookie sheet leaving as little space between them as possible. (You can use a silicone baking mat if you want, but do not use parchment.)
  2. Coat the top 2" of a 2 quart pyrex measuring cup (or other microwave safe bowl) with butter.
  3. Add butter, sugar, salt and water to the bowl - but DO NOT STIR!
  4. Microwave on high 8 1/2 - 9 minutes or until the mixture just begins to turn light brown (paper bag color). You can always quickly add an extra 30 seconds if you need to, but can't undo burned sugar.
  5. Carefully pour over the ginger snaps on the cookie sheet. (Mixture will be VERY HOT) Sprinkle chocolate chips over hot toffee and let melt for 1-2 minutes.
  6. Spread melted chips over toffee with knife and sprinkle with crystallized ginger.
  7. Chill in fridge until firm (20-30 minutes).
  8. Break up into bite-sized pieces. Store in an air-tight container. Yields 1lb

 Microwave Gingerbread Toffee - My Cooking Spot - Pinterest

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Stephanie first learned to cook as a young girl in her grandmother’s kitchen. As an Austin, Texas native, Tex-Mex cuisine, BBQ, and comfort food is in her blood. She loves to travel, and her favorite souvenir is picking up an authentic, local recipe, so her cooking has influences from all over the world. She’s passionate about making cooking accessible to everyone and helping you provide sustenance to your family. (Hence her blog name: Sustaining the Powers) She also loves hosting “framily” meals in her Denver, Colorado home. When she’s not in the kitchen, Stephanie is also a web developer, a geek, a foodie, a Whovian, a book-addict, and (more importantly) a disciple of Christ and a wife to Nick, the most amazing man she knows.

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