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Churro Saltine Toffee Recipe

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★★★★★

4.9 from 113 reviews

Churro Saltine Toffee is a delightful dessert layering crispy salted crackers with a buttery, caramelized brown sugar topping, finished with a cinnamon-sugar sprinkle and melted white chocolate. This treat blends sweet and salty flavors with a crunchy, rich texture perfect for parties or a special snack.

Ingredients

Scale

Cracker Layer

  • 40 Saltine Crackers

Toffee Topping

  • 1 cup Salted Butter
  • 1 cup Brown Sugar

Chocolate & Cinnamon Sugar

  • 2 cups Ghirardelli White Chocolate Chips
  • 1/4 cup Sugar
  • 1 tsp Cinnamon

Instructions

  1. Prepare the Baking Sheet: Line a large rimmed baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier. Arrange the 40 saltine crackers in a single layer covering the entire sheet.
  2. Make the Toffee Sauce: In a medium saucepan, melt 1 cup of salted butter over medium heat. Once melted, add 1 cup of brown sugar, stirring constantly. Bring the mixture to a gentle boil for about 3 minutes until it thickens and bubbles, ensuring the sugar fully dissolves to create a smooth caramel.
  3. Pour Toffee Over Crackers: Immediately pour the hot toffee mixture evenly over the arranged saltine crackers, spreading quickly with a spatula to cover all crackers evenly before it starts to set.
  4. Bake the Toffee: Place the baking sheet in a preheated oven at 350°F (175°C) and bake for about 5 to 7 minutes. The toffee should bubble and become golden, allowing the flavors to meld and the saltines to absorb some caramel.
  5. Sprinkle Cinnamon Sugar: As soon as the pan comes out of the oven, mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle this cinnamon sugar evenly over the hot toffee layer to add a warm, spicy sweetness that mimics churro flavors.
  6. Melt the White Chocolate: In a microwave-safe bowl, melt 2 cups of Ghirardelli white chocolate chips in 20-second intervals, stirring between each, until smooth and fully melted. Drizzle or spread the melted white chocolate over the warm toffee and cinnamon sugar layer.
  7. Cool and Set: Allow the entire dessert to cool completely at room temperature for about 1 hour, or place in the refrigerator for 20-30 minutes until the toffee and chocolate set firmly into a delicious crunchy toffee bark.
  8. Serve: Once set, break into pieces and serve. Store leftover pieces in an airtight container at room temperature or in the refrigerator for up to a week.

Notes

  • Line the baking sheet properly with foil or parchment to make removing the toffee easier.
  • Be careful when pouring the hot toffee over the crackers to avoid burns.
  • You can substitute dark or milk chocolate chips for a different flavor profile.
  • If your oven tends to run hot, keep an eye on the toffee during baking to avoid burning.
  • This recipe can be doubled or halved easily depending on portion needs.

Keywords: churro saltine toffee, saltine cracker toffee, white chocolate toffee, salty sweet dessert, caramel toffee bark

Find it online: https://kitchenbynora.com/churro-saltine-toffee-recipe/