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Churro Saltine Toffee Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 46 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 36 minutes
  • Yield: Makes about 48 pieces
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Churro Saltine Toffee is a deliciously addictive sweet treat combining salty saltine crackers with buttery caramel, melted white chocolate, and a cinnamon sugar topping for a churro-inspired twist. Perfect as a snack or dessert, this easy-to-make recipe features layers of crunchy crackers, a rich toffee coating, and the warm flavor of cinnamon and sugar, creating the ultimate sweet and salty flavor combination.

Ingredients

Base Layer

  • 48 saltine crackers (1 1/2 sleeves)

Caramel Toffee

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

Topping

  • 1 ½ – 2 cups white chocolate chips
  • ¼ cup granulated sugar
  • ½ tablespoon ground cinnamon

Instructions

  1. Preheat and prepare pan: Preheat the oven to 325°F (163°C). Line a large jelly roll pan (15×10 inches) with parchment paper or foil, and lightly spray the foil with non-stick cooking spray to ensure easy removal later.
  2. Arrange saltine crackers: Evenly line the bottom of the prepared pan with 48 saltine crackers. You may need to break a few crackers on the sides to completely cover the pan and fill all gaps, creating a solid base layer.
  3. Mix cinnamon sugar: In a small bowl, combine the ground cinnamon and granulated sugar. Set this mixture aside for topping later.
  4. Make caramel toffee: In a medium saucepan, combine the cubed salted butter and packed light brown sugar. Place over medium-low heat and stir occasionally until the mixture reaches a rolling boil. Once boiling, cook for 3 minutes, allowing the caramel to bubble and turn an amber color, indicating it’s ready.
  5. Pour caramel over crackers: Remove the saucepan from heat and immediately pour the hot caramel evenly over the saltine crackers in the pan. Quickly spread the caramel gently with a spatula to coat all crackers evenly.
  6. 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 set the toffee layer.
  7. Add white chocolate topping: Remove the pan from the oven and sprinkle the white chocolate chips evenly over the hot toffee layer. Let them sit until the chocolate chips become shiny and start to soften. To speed up this process, you may turn off the oven, place the pan inside for 30-60 seconds, but be careful not to leave it too long to avoid burning the chocolate.
  8. Spread melted chocolate: Once the white chocolate chips have softened, spread them evenly over the toffee layer with a spatula, creating a smooth coating. Alternatively, you can melt the white chocolate separately and pour it over the toffee layer for a more even finish.
  9. Sprinkle cinnamon sugar: Immediately sprinkle the reserved cinnamon sugar evenly over the melted white chocolate layer while still soft.
  10. Chill to set: Place the pan in the freezer for 15 minutes to harden the toffee and chocolate layers fully.
  11. Finish and serve: Remove the pan from the freezer and let it sit on the counter for 15 minutes to slightly soften. Then, flip the pan onto a cutting board and carefully peel off the parchment paper or foil. Break the toffee into irregular pieces and serve.

Notes

  • Make sure to spread the caramel quickly and evenly as it hardens fast.
  • If preferred, melt white chocolate separately in a microwave or double boiler for a smoother topping.
  • Use salted butter to balance the sweetness with a hint of saltiness; unsalted butter can be substituted but consider adding a pinch of salt.
  • Store leftovers in an airtight container in the refrigerator to keep toffee crisp and fresh.
  • For a variation, try dark or milk chocolate instead of white chocolate for the topping.

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