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Churro Saltine Toffee Recipe

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4.3 from 2 reviews

Churro Saltine Toffee is a delightful twist on classic toffee, combining the salty crunch of saltine crackers with rich caramel and cinnamon sugar for a churro-inspired flavor. Topped with creamy white chocolate and a sprinkle of cinnamon sugar, this easy-to-make dessert is perfect for sharing and offers 48 irresistible bite-sized pieces.

Ingredients

Base

  • 48 saltine crackers (about 1 1/2 sleeves)

Caramel Layer

  • 1 cup (2 sticks) salted butter, cubed
  • 1 cup light brown sugar, packed

Topping

  • 1 1/2 to 2 cups white chocolate chips
  • 1/4 cup granulated sugar
  • 1/2 tablespoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Line a large 15×10 inch jelly roll pan with parchment paper or foil. If using foil, spray it lightly with non-stick spray to prevent sticking.
  2. Arrange Crackers: Lay the 48 saltine crackers in a single even layer on the bottom of the prepared pan. You may need to break some crackers to fill gaps along the edges for full coverage.
  3. Prepare Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon. Set this mixture aside for later topping.
  4. Make Caramel Sauce: In a medium saucepan over medium-low heat, melt the cubed butter and light brown sugar together. Stir occasionally until the mixture reaches a rolling boil. Boil it gently for 3 minutes or until the caramel bubbles and turns an amber color.
  5. Pour Caramel: Remove the pan from heat and pour the hot caramel evenly over the arranged saltine crackers. Quickly spread the caramel with a spatula to cover all the crackers evenly.
  6. Bake: Place the pan in the preheated oven and bake for 8 minutes. The caramel should be bubbling during this time, indicating it is cooked through.
  7. Add White Chocolate: Remove the pan from the oven and immediately sprinkle the white chocolate chips evenly over the hot caramel. Let them sit for a few minutes until the chips are shiny and soft. To speed this process, you can turn off the oven and place the pan inside for 30-60 seconds, but do not leave it too long to avoid burning.
  8. Spread Chocolate & Add Topping: Once soft, use a spatula to spread the melted white chocolate evenly over the toffee base. Sprinkle the reserved cinnamon sugar mixture over the top evenly.
  9. Chill To Set: Place the pan in the freezer for about 15 minutes to allow the toffee and chocolate to harden completely.
  10. Break and Serve: Remove from the freezer and let sit at room temperature for 15 minutes. Flip the pan over onto a cutting board, peel off the parchment or foil, and break the toffee into pieces. Serve and enjoy!

Notes

  • Using salted butter enhances the sweet and salty contrast in the toffee.
  • For easier spreading, chop the white chocolate if you prefer.
  • If you like a stronger cinnamon flavor, you can increase the cinnamon in the sugar topping slightly.
  • Store leftovers in an airtight container in the refrigerator to maintain freshness.
  • You can substitute the white chocolate with milk or dark chocolate for a different flavor.

Find it online: https://yumntasty.com/churro-saltine-toffee-recipe/