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Churro Saltine Toffee

First a baking sheet is lined with parchment paper. Then saltine crackers are placed in a single layer. Next in a saucepan melted butter and brown sugar are cooked until boiling, then poured over the crackers. The pan bakes in the oven until the brown sugar mixture bubbles. White chocolate chips are sprinkled on top then left to melt, then spread into an even layer. Then a cinnamon sugar is sprinkled on top. Once the chocolate is set the mixture is broken into pieces and served.
Course Dessert
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 1 hour
Servings 12 people

Ingredients

  • 40 salted saltine crackers
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 2 cups white chocolate chips

Instructions

  1. Preheat oven to 400 F. Line a baking sheet with parchment paper or foil. Place the saltine crackers in a single layer on the lined baking sheet.
  2. In a small bowl, mix granulated sugar and cinnamon until evenly combined. Set aside.
  3. In a small saucepan, melt the butter and brown sugar. Bring to a boil and let it boil for 3 minutes will become a deep caramel color. Immediately pour the mixture over the saltines and carefully spread using a rubber spatula to cover the crackers completely.
  4. Bake for 5 to 6 minutes (the caramel mixture will be bubbly).
  5. Sprinkle with white chocolate chips and let sit for 5 minutes to melt. Place back in oven if pan isn’t hot enough. Spread white chocolate chips into an even layer with a spatula.
  6. Sprinkle the cinnamon sugar mixture over the white chocolate while still hot.
  7. Cool completely. Or place in refrigerator 10 minutes to help with set the white chocolate. Once set, break the toffee into pieces to serve.

Recipe Notes

Store in an airtight container.