Churro Saltine White Toffee (Printable)
Sweet crunchy toffee with saltines, white chocolate and cinnamon sugar. An addictive fusion dessert for sharing.
# What You’ll Need:
→ Base
01 - 40 Saltine crackers (approximately one sleeve)
→ Toffee Layer
02 - 1 cup (2 sticks) unsalted butter
03 - 1 cup packed light brown sugar
04 - 1 teaspoon pure vanilla extract
05 - 1/4 teaspoon kosher salt
→ Topping
06 - 2 cups white chocolate chips
07 - 1/2 cup granulated sugar
08 - 1 1/2 teaspoons ground cinnamon
# How To Make It:
01 - Preheat oven to 350°F. Line a 10x15 inch rimmed baking sheet with aluminum foil and coat generously with non-stick cooking spray.
02 - Lay the Saltine crackers in a single even layer across the bottom of the prepared baking sheet, covering the entire surface edge to edge.
03 - In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and salt, then bring the mixture to a rolling boil while stirring constantly. Let it bubble vigorously for 3 minutes. Remove from heat and stir in the vanilla extract.
04 - Immediately pour the hot toffee mixture over the arranged Saltine crackers. Use a spatula to spread it into an even, uniform layer.
05 - Place the baking sheet in the preheated oven and bake for 7 to 8 minutes, or until the toffee layer is bubbling across the entire surface.
06 - Remove from the oven and immediately scatter the white chocolate chips evenly over the hot toffee. Allow them to sit for 2 minutes until softened, then gently spread the melted chocolate into a smooth, even layer using a spatula.
07 - In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle the cinnamon sugar mixture evenly across the entire white chocolate surface.
08 - Let the toffee cool completely at room temperature for about 40 minutes, or refrigerate to speed up the setting process. Once fully set, break into 24 irregular pieces by hand or with a sharp knife.
# Expert Tips:
01 -
- It fools everyone into thinking you spent hours on something that barely takes twenty minutes of active work.
- The salty sweet crunch is the kind of combination that makes people hover over the tray and pretend they are not eating a fourth piece.
02 -
- Watch the toffee closely during those three boiling minutes because it goes from perfect to burnt in a matter of seconds.
- Do not skip the nonstick spray on the foil or you will be chiseling toffee off the pan instead of eating it.
03 -
- The toffee spreads more evenly if you pour it in a zigzag pattern across the crackers instead of dumping it all in one spot.
- Refrigerating the finished toffee for fifteen minutes before breaking it gives you cleaner, sharper pieces that look beautiful on a plate.