Churro Saltine Toffee Crackers (Print-Friendly Version)
Sweet cinnamon and caramel coat crisp saltine crackers in this December-perfect churro saltine toffee, combining saltiness and toffee richness with graham cracker and Christmas toffee flavors. This is one to keep handy.
# Ingredients You’ll Need:
→ Base Layer
01 -
40 salted saltine crackers
→ Caramel Topping
02 -
1 cup unsalted butter
03 -
1 cup brown sugar
→ White Chocolate Layer
04 -
2 cups white chocolate chips
→ Churro Sugar Topping
05 -
1/4 cup granulated sugar
06 -
1 teaspoon ground cinnamon
# How to Make It:
01 -
Preheat oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper or aluminum foil and arrange the saltine crackers in a single, even layer.
02 -
Combine granulated sugar and ground cinnamon in a small bowl and set aside.
03 -
Melt unsalted butter and brown sugar in a small saucepan over medium heat. Stir constantly and bring to a boil, then continue boiling for 3 minutes until the mixture deepens in color.
04 -
Immediately pour the hot caramel mixture evenly over the arranged saltines, using a spatula to spread and fully coat the crackers.
05 -
Transfer the sheet to the oven and bake for 5 to 6 minutes, or until the caramel is bubbling.
06 -
Sprinkle white chocolate chips evenly over the hot caramel layer as soon as the pan is removed from the oven. Let chocolate chips sit for 5 minutes to soften. If necessary, return to oven for 1 minute to assist melting.
07 -
Spread melted white chocolate evenly over the caramel-coated crackers using a spatula. While the chocolate is still warm, sprinkle the reserved cinnamon sugar evenly over the surface.
08 -
Allow the toffee to cool completely until the chocolate layer is set. For quicker setting, refrigerate the pan for about 10 minutes. Once firm, break into pieces for serving.
# Extra Suggestions:
01 -
For cleaner results, use a nonstick spatula when spreading caramel and chocolate. Store finished toffee in an airtight container at room temperature for up to one week.