Description
Churro Saltine Toffee combines salty, sweet, and cinnamon flavors into a crunchy treat featuring layers of salted saltine crackers, buttery caramel, melted white chocolate, and a cinnamon-sugar topping. This easy-to-make dessert delivers the nostalgic taste of churros with a delightful toffee twist, perfect for parties or casual snacking.
Ingredients
Scale
Base
- 40 salted saltine crackers
Cinnamon-Sugar Topping
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Caramel
- 1 cup unsalted butter
- 1 cup brown sugar
Topping
- 2 cups white chocolate chips
Instructions
- Prepare the Oven and Crackers: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the saltine crackers in a single layer, tightly packed, on the baking sheet.
- Make the Cinnamon-Sugar Topping: In a small bowl, mix together the granulated sugar and ground cinnamon. Set this mixture aside to sprinkle on the toffee later.
- Make the Caramel: In a small saucepan, melt the unsalted butter and brown sugar over medium heat. Stir constantly as the mixture comes to a boil. Continue cooking and stirring for about 3 minutes until the caramel thickens and turns a deep golden color.
- Pour the Caramel Over the Crackers: Carefully pour the hot caramel evenly over the arranged saltine crackers. Use a rubber spatula to spread the caramel so that all crackers are covered. Work quickly as the caramel will begin to set.
- Bake the Toffee: Place the baking sheet into the preheated oven and bake for 5 to 6 minutes, until the caramel is bubbly and thoroughly coats the crackers.
- Add the White Chocolate: Remove the pan from the oven. Immediately sprinkle the white chocolate chips evenly over the hot caramel layer. Allow the chips to sit for about 5 minutes to melt from the residual heat. If the chocolate does not fully melt, return the pan to the oven for 1 additional minute.
- Spread the Chocolate and Sprinkle Cinnamon-Sugar: Using a spatula, spread the melted white chocolate evenly over the caramel layer. While still wet, generously sprinkle the cinnamon-sugar mixture on top to give the churro flavor.
- Cool and Break Into Pieces: Let the toffee cool completely on the baking sheet to allow it to set. For faster cooling, place the baking sheet in the refrigerator for about 10 minutes. Once firm, break the toffee into bite-sized pieces and serve.
Notes
- Use salted saltine crackers for the perfect balance of sweet and salty flavors.
- Make sure to spread the caramel quickly to avoid it setting unevenly.
- If white chocolate doesn’t melt completely, reheat briefly in the oven to get a smooth layer.
- Store leftovers in an airtight container at room temperature for up to a week.
- For a variation, try dark or milk chocolate chips instead of white chocolate for a different flavor profile.
