Churro Saltine White Toffee (Printable)
Crispy saltines with buttery cinnamon toffee and white chocolate, churro-inspired sweet treat.
# What goes in:
→ Base
01 - 1 sleeve (about 35) saltine crackers
→ Toffee Layer
02 - 1 cup (2 sticks) unsalted butter
03 - 1 cup packed light brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon kosher salt
→ Topping
06 - 2 cups white chocolate chips or chopped white chocolate
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Line a rimmed baking sheet (9x13 inches) with parchment paper or aluminum foil and lightly grease the surface.
02 - Arrange saltine crackers in a single even layer, covering the entire baking sheet with no gaps.
03 - In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, cinnamon, and salt. Bring to a rolling boil and cook, stirring frequently, for 3 minutes until the mixture thickens and becomes bubbly.
04 - Carefully pour the hot toffee mixture evenly over the arranged crackers, using a spatula to spread and coat every cracker.
05 - Bake for 8 to 10 minutes until the toffee is bubbling across the surface and turns a deep golden brown color. Remove from the oven.
06 - Immediately scatter the white chocolate chips over the hot toffee layer. Let rest for 2 minutes to soften, then spread the melted chocolate into an even layer using a spatula.
07 - In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle the cinnamon sugar mixture evenly over the melted white chocolate surface.
08 - Allow the toffee to cool completely at room temperature, then refrigerate for about 30 minutes until fully set and firm.
09 - Break the set toffee into irregular pieces by hand or cut into neat squares using a sharp knife. Serve and enjoy.
# Expert Advice:
01 -
- Crispy, buttery, and coated in cinnamon sugar, it tastes like a churro collided with the easiest candy you will ever make.
- You probably have every ingredient sitting in your pantry right now, and the whole thing comes together in under thirty minutes.
02 -
- Watch the toffee closely during boiling because thirty seconds too long takes you from perfect caramel to burnt and bitter.
- Letting the white chocolate sit on the hot toffee for the full two minutes before spreading makes all the difference in getting a smooth, even layer.
03 -
- Set a timer for the three minute boil and do not walk away, because toffee goes from gorgeous to ruined faster than you think.
- Use a rimmed baking sheet rather than a flat one, or you will have toffee cascading into your oven and a mess you will not soon forget.