Churro Saltine Toffee

Churro Saltine Toffee—now that’s a sweet and salty treat with a cinnamon-sugar twist! This is the perfect fusion of crispy saltines, buttery caramel toffee, and a churro-inspired coating. Here’s how to whip up this addictively good snack:

Ingredients

Base:

• 40 saltine crackers (enough to cover a baking sheet)

Toffee Layer:

• 1 cup (225g) unsalted butter
• 1 cup (200g) brown sugar, packed

Churro Topping:

• 2 tsp ground cinnamon
• ½ cup (100g) granulated sugar
• 2 cups (340g) white chocolate chips (or semisweet, if you prefer)
• Optional: A drizzle of dulce de leche or melted chocolate for extra flair!

Instructions

1. Preheat and Prep:

1. Preheat your oven to 350°F (175°C).
2. Line a rimmed baking sheet with foil or parchment paper, and lightly grease it.
3. Arrange the saltines in a single layer, covering the entire sheet.

2. Make the Toffee:

1. In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until it comes to a boil.
2. Allow the mixture to boil for 3-4 minutes, still stirring, until it thickens slightly.
3. Carefully pour the hot toffee over the saltines, spreading it evenly with a spatula.

3. Bake:

1. Bake the toffee-covered crackers for 7-10 minutes, or until the toffee is bubbling.

4. Add Churro Topping:

1. While the toffee is baking, mix the cinnamon and sugar in a small bowl.
2. After removing the toffee from the oven, immediately sprinkle the white chocolate chips on top.
3. Wait 2-3 minutes for the chocolate to soften, then use a spatula to spread it over the toffee.
4. Sprinkle the cinnamon-sugar mixture generously over the melted chocolate.

5. Cool and Break:

1. Let the toffee cool completely at room temperature, or pop it in the fridge to speed up the process.
2. Once set, break into pieces and serve.

Tips:

• Store in an airtight container for up to a week (if it lasts that long)!
• For extra churro vibes, drizzle a little melted dulce de leche or caramel sauce on top.
• Want a darker twist? Use dark chocolate chips instead of white.

Would you like pairing ideas or other spins on this recipe?