Description
Churro Saltine Toffee is a delightful dessert that combines the salty crunch of saltine crackers with a rich caramel layer, topped with creamy melted white chocolate and a cinnamon-sugar sprinkle reminiscent of classic churros. This easy-to-make treat offers the perfect balance of sweet and salty flavors with a satisfying crunch, ideal for sharing at parties or enjoying as a sweet snack.
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
Chocolate 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 to ensure easy cleanup. Arrange the 40 salted saltine crackers in a single, tightly packed layer on the prepared baking sheet.
- Make the Cinnamon-Sugar Topping: In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. Set this mixture aside for sprinkling later in the recipe.
- Make the Caramel: In a small saucepan over medium heat, melt 1 cup unsalted butter and 1 cup brown sugar together. Stir constantly as the mixture heats and begins to boil. Once boiling, continue stirring and cook for about 3 minutes until the caramel reaches a deep color and thickens slightly.
- Pour the Caramel Over the Crackers: Carefully pour the hot caramel mixture evenly over the bed of saltine crackers on the baking sheet. Use a rubber spatula to spread the caramel quickly before it begins to set.
- Bake the Toffee: Place the baking sheet into the preheated oven and bake for 5-6 minutes, or until the caramel is bubbling and fully covers the crackers.
- Add the White Chocolate: Remove the pan from the oven and immediately sprinkle 2 cups white chocolate chips evenly over the hot caramel layer. Allow them to sit for about 5 minutes to melt from the residual heat. If needed, place the pan back in the oven for an additional 1 minute to fully melt the chocolate.
- Spread the Chocolate and Sprinkle Cinnamon-Sugar: Once melted, use a spatula to spread the white chocolate evenly across the caramel layer. While the chocolate is still warm and soft, generously sprinkle the prepared cinnamon-sugar mixture over the top to replicate the classic churro flavor.
- Cool and Break Into Pieces: Allow the toffee to cool completely on the baking sheet. For faster setting, place the pan in the refrigerator for about 10 minutes. Once firm, break the toffee into bite-sized pieces and serve.
Notes
- Ensure saltine crackers are tightly packed in a single layer to get an even caramel coating.
- Be cautious when pouring hot caramel as it can cause burns.
- For a firmer toffee, allow it to cool fully in the refrigerator before breaking it into pieces.
- The cinnamon-sugar topping provides the signature churro flavor; adjust the amount of cinnamon to your preference.
- Store leftover toffee in an airtight container at room temperature for up to one week.
