Churro Saltine Toffee (Print Version)
Crunchy saltine crackers topped with cinnamon caramel, melted white chocolate, and a sprinkle of sugar.
# Ingredients:
Base
01 -
48 saltine crackers (approximately 1 1/2 sleeves)
Caramel Layer
02 -
1 cup (2 sticks) salted butter, cubed
03 -
1 cup light brown sugar, packed
Topping
04 -
1 ½ to 2 cups white chocolate chips
05 -
¼ cup granulated sugar
06 -
½ tablespoon ground cinnamon
# Instructions:
01 -
Preheat oven to 325°F. Line a 15x10 inch jelly roll pan with parchment paper or foil sprayed with non-stick spray. Arrange saltine crackers evenly across the bottom of the pan, breaking a few to fill any gaps as needed.
02 -
Combine ground cinnamon and granulated sugar in a small bowl and set aside.
03 -
In a medium saucepan over medium-low heat, combine cubed butter and light brown sugar. Stir occasionally until mixture reaches a rolling boil, then continue boiling for 3 minutes until bubbling and amber in color. Remove from heat immediately.
04 -
Pour the hot caramel evenly over saltine crackers in the pan. Quickly spread the reserved cinnamon sugar mixture over the caramel using a spatula.
05 -
Bake the assembled crackers and caramel for 8 minutes or until caramel is bubbling. Remove from oven.
06 -
Sprinkle white chocolate chips evenly over the hot caramel layer. Let sit for 30 to 60 seconds indoors (optional: inside a warm oven turned off to expedite melting, but avoid prolonged heat to prevent burning). Once chocolate is softened and shiny, spread evenly with a spatula or pour melted white chocolate over the top.
07 -
Sprinkle the remaining cinnamon sugar mixture over the chocolate. Place the pan in the freezer for 15 minutes or until the toffee hardens.
08 -
Remove the pan from the freezer and let stand at room temperature for 15 minutes. Flip onto a cutting board, remove the parchment or foil, and break the toffee into pieces.
# Notes:
01 -
For best results, do not overheat caramel to prevent burning and maintain a smooth texture.