Churro Saltine Toffee Recipe
Introduction
Churro Saltine Toffee is a delightful treat combining sweet, salty, and cinnamon flavors with a satisfying crunch. This easy-to-make dessert layers buttery toffee over saltine crackers, topped with melted white chocolate and a cinnamon sugar sprinkle—perfect for sharing or snacking anytime.
Ingredients
- 1/4 cup Sugar
- 1 tsp Cinnamon
- 40 Saltine Crackers
- 1 cup Salted Butter
- 1 cup Brown Sugar
- 2 cups Ghirardelli White Chocolate Chips
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Line a 10 x 15-inch baking sheet with aluminum foil and spray it with non-stick spray.
- Step 2: In a small bowl, whisk together the sugar and cinnamon; set this mixture aside for later.
- Step 3: Arrange the saltine crackers in a single layer on the prepared baking sheet, covering the entire surface.
- Step 4: In a saucepan, combine the salted butter and brown sugar. Stir frequently and bring the mixture to a boil. Once boiling, continue stirring and cook for 5 minutes to create the toffee.
- Step 5: Pour the hot toffee evenly over the arranged crackers, spreading it gently to cover them.
- Step 6: Place the baking sheet in the preheated oven and bake for 5 minutes.
- Step 7: Remove the pan from the oven and let it sit for a minute or two until the crackers settle. Use a butter knife to gently push any overlapping crackers back into place.
- Step 8: Immediately sprinkle the white chocolate chips evenly over the hot toffee and crackers. Allow the chips to melt for a few moments, then spread the melted chocolate evenly with a spatula or knife.
- Step 9: Sprinkle the cinnamon sugar mixture over the melted chocolate while still warm.
- Step 10: Let the treat cool completely before cutting or breaking it into pieces to serve.
Tips & Variations
- For extra crunch, chill the backed toffee in the refrigerator for 15-20 minutes before cutting.
- Try using semi-sweet chocolate chips instead of white chocolate for a richer flavor.
- Sprinkle a pinch of sea salt on top to enhance the sweet and salty contrast.
- Use gluten-free crackers to make this recipe suitable for gluten-free diets.
Storage
Store churro saltine toffee in an airtight container at room temperature for up to one week. For longer storage, keep it in the refrigerator for up to two weeks. If refrigerated, allow it to come to room temperature before serving for the best texture. Reheating is not necessary.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter, but you may want to add a pinch of salt to maintain the balance of flavors.
What’s the best way to cut the toffee without making a mess?
Allow the toffee to cool and harden completely. You can also chill it in the refrigerator for easier cutting. Using a sharp knife and applying gentle pressure helps to create clean pieces.
PrintChurro Saltine Toffee Recipe
Churro Saltine Toffee is a delightful sweet and salty treat combining the crunch of saltine crackers with a rich toffee layer, creamy white chocolate, and a cinnamon-sugar topping reminiscent of classic churro flavors. This easy-to-make dessert comes together quickly in the oven and is perfect for sharing at parties or enjoying as a simple indulgent snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 40 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Churro Sugar Topping
- 1/4 cup Sugar
- 1 tsp Cinnamon
For the Base and Toffee Layer
- 40 Saltine Crackers
- 1 cup Salted Butter
- 1 cup Brown Sugar
For the Chocolate Layer
- 2 cups Ghirardelli White Chocolate Chips
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the toffee layer.
- Prepare Baking Sheet: Line a 10 x 15 inch baking sheet with aluminum foil and spray it with non-stick spray to prevent sticking.
- Mix Cinnamon Sugar: In a small bowl, whisk together 1/4 cup sugar and 1 teaspoon cinnamon. Set aside for later topping.
- Arrange Crackers: Lay 40 saltine crackers in a single layer on the prepared baking sheet, covering the entire surface.
- Make Toffee Sauce: In a saucepan, combine 1 cup salted butter and 1 cup brown sugar. Stir frequently and bring the mixture to a boil, then continue stirring and boiling for 5 minutes to create the toffee.
- Pour Toffee Over Crackers: Immediately pour the hot toffee mixture evenly over the arranged saltines, spreading it to cover all crackers.
- Bake: Place the baking sheet in the oven and bake for 5 minutes to allow the toffee to set and meld with the crackers.
- Adjust Crackers: Remove the pan from the oven and let it sit for 1-2 minutes until the crackers settle. Use a butter knife to gently push any overlapping crackers back into place.
- Add White Chocolate: Sprinkle 2 cups of Ghirardelli white chocolate chips evenly over the warm toffee-covered crackers. Let them sit for a few minutes until melted enough to spread.
- Spread Chocolate: Using a spatula, spread the melted white chocolate chips evenly over the entire surface.
- Finish with Cinnamon Sugar: Sprinkle the reserved cinnamon sugar mixture evenly over the melted white chocolate, adding a churro-inspired touch.
- Cool and Serve: Allow the toffee to cool completely until set, then cut or break into pieces and serve.
Notes
- For best results, use salted butter to complement the saltine crackers’ saltiness.
- If white chocolate chips do not melt easily, place the pan back in the warm oven for a minute or two or briefly microwave the chips until soft.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain crunchiness.
- Use parchment paper instead of aluminum foil for easier cleanup if preferred.
- Feel free to substitute Ghirardelli white chocolate chips with any high-quality white chocolate chips for similar flavor.
Keywords: Churro saltine toffee, saltine toffee, churro toffee, white chocolate toffee, easy toffee recipe, cinnamon sugar dessert, holiday dessert
