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Churro Saltine Toffee Recipe

Churro Saltine Toffee Recipe
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A delightful treat combining the crunch of saltine crackers with a sweet, buttery toffee topped with white chocolate and a sprinkle of cinnamon sugar.

Ingredients

Scale
  • 48 saltine crackers, 1 1/2 sleeves
  • 1 cup (2 sticks) salted butter, cubed
  • 1 cup light brown sugar, packed
  • 1 ½ – 2 cups white chocolate
  • ¼ cup granulated sugar
  • ½ Tablespoon ground cinnamon

Instructions

  1. Preheat the oven to 325°F. Line a large jelly roll pan (15×10) with parchment paper or foil (spray foil with non-stick spray).
  2. Line the bottom of the pan evenly with 48 saltine crackers. You may need to break a few on the sides to fill in the gaps.
  3. Mix cinnamon and sugar in a small bowl. Set aside.
  4. In a medium pot, combine 2 sticks butter and 1 cup brown sugar over medium-low heat. Stirring occasionally, bring to a rolling boil and cook for 3 minutes, or until bubbling and amber in color. Remove the pan from heat and pour evenly over saltine crackers. Spread brown sugar mixture quickly with a spatula.
  5. Bake for 8 minutes (caramel should be bubbling). Remove the pan from the oven and sprinkle white chocolate evenly over the top and let sit until chocolate chips are shiny (you can turn off the oven and place inside for 30-60 seconds to speed up, but don’t leave in long or it will burn). Remove and let sit for a minute. Once the chips are soft, spread evenly with a spatula. Alternatively, pour melted chocolate over the top.
  6. Sprinkle cinnamon sugar over the top and place in the freezer for 15 minutes, or until hardened.
  7. Let sit for 15 minutes on the counter. Flip over onto a cutting board and remove the foil. Break into pieces.

Notes

  • Be careful not to overcook the caramel as it can burn.
  • Store in an airtight container for freshness.
  • This recipe can be customized by adding nuts or other toppings.

Nutrition

Find it online: https://www.spiritsdrink.com/churro-saltine-toffee-recipe-dessert-delight/