Description
Churro Saltine Toffee is a delightful sweet and salty treat that combines crispy saltine crackers topped with a buttery caramel toffee layer, melted white chocolate, and a dusting of cinnamon sugar. This easy-to-make dessert offers a perfect balance of textures and flavors reminiscent of churros but with a unique, crunchy twist.
Ingredients
Base
- 48 saltine crackers (about 1 1/2 sleeves)
Caramel Toffee Layer
- 1 cup (2 sticks) salted butter, cubed
- 1 cup light brown sugar, packed
Topping
- 1 1/2 - 2 cups white chocolate chips
- 1/4 cup granulated sugar
- 1/2 tablespoon ground cinnamon
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 325°F (163°C). Line a large jelly roll pan (approximately 15x10 inches) with parchment paper or aluminum foil. If using foil, spray it lightly with non-stick spray to prevent sticking.
- Arrange the saltine crackers: Place 48 saltine crackers evenly on the bottom of the prepared pan. You may need to break a few crackers along the edges to fill in any gaps so that the bottom is fully covered.
- Mix cinnamon sugar: In a small bowl, combine 1/4 cup granulated sugar with 1/2 tablespoon ground cinnamon. Set aside to use as a topping later.
- Make the caramel toffee: In a medium saucepan over medium-low heat, combine the 2 sticks (1 cup) of cubed salted butter and 1 cup of packed light brown sugar. Stir occasionally and bring the mixture to a rolling boil. Let it boil gently for 3 minutes, or until you see bubbling and the mixture turns an amber color. Remove the pot from heat immediately.
- Pour caramel over crackers: Quickly pour the hot caramel mixture evenly over the saltine crackers in the pan, ensuring all crackers are coated. Immediately spread the cinnamon sugar mixture evenly over the caramel layer using a spatula.
- Bake the toffee: Place the pan in the preheated oven and bake for 8 minutes. The caramel should be bubbling during this time, which helps it set properly.
- Add the white chocolate: Remove the pan from the oven and sprinkle the white chocolate chips evenly over the top. Let the chips sit for a few minutes until they appear shiny and start to soften. To speed up this process, you can turn off the oven, place the pan inside for 30-60 seconds, but be careful not to leave it too long or the chocolate will burn. Once the chips are soft, spread the chocolate evenly over the toffee using a spatula, or alternatively pour melted white chocolate on top.
- Sprinkle cinnamon sugar: Sprinkle the reserved cinnamon sugar mixture once again over the melted chocolate. Then place the pan in the freezer for about 15 minutes or until the toffee hardens.
- Break and serve: After freezing, let the toffee sit at room temperature for 15 minutes. Then flip the pan over onto a cutting board, carefully remove the foil or parchment paper, and break the toffee into bite-sized pieces. Serve and enjoy!
Notes
- For best results, use salted butter as it enhances the sweet and salty flavor contrast.
- If you prefer milk or dark chocolate, you can substitute white chocolate chips accordingly.
- Breaking crackers to fit the pan edges helps create an even base and better caramel coverage.
- Be cautious when boiling caramel to prevent burning; watch for bubbling and color change carefully.
- Letting the chocolate chips soften before spreading ensures a smooth finish rather than clumped chips.
- Storing the toffee in an airtight container at room temperature or in the fridge will keep it fresh for up to a week.
- If you want a thinner layer, you can reduce the butter and sugar proportion slightly, but it may affect texture.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American