Churro Saltine White Toffee (Printable)

Crispy saltines layered with buttery cinnamon toffee and white chocolate for a churro-inspired sweet.

# What You’ll Need:

→ Base

01 - 1 sleeve saltine crackers (about 35 crackers)

→ Toffee Layer

02 - 1 cup (2 sticks) unsalted butter
03 - 1 cup light brown sugar, packed
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 - Place saltine crackers in a single even layer across the entire baking sheet, covering it completely.
03 - In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, cinnamon, and salt. Bring to a 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 cover every cracker.
05 - Bake for 8 to 10 minutes until the toffee is bubbling across the surface and has turned a deep golden brown color. Remove from the oven.
06 - Immediately sprinkle the white chocolate chips or chopped chocolate over the hot toffee layer. Allow to sit for 2 minutes so the chocolate softens, then spread evenly with a spatula into a smooth layer.
07 - In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle the mixture evenly over the melted white chocolate layer.
08 - Allow the toffee to cool completely at room temperature, then refrigerate for about 30 minutes until fully set and firm.
09 - Break into irregular pieces or cut into squares using a sharp knife. Serve immediately or store in an airtight container.

# Expert Tips:

01 -
  • It tastes like a churro and toffee had a baby, and the saltine base adds a salty crunch that keeps you reaching for more.
  • You probably have most of these ingredients sitting in your kitchen right now, and the whole thing comes together in under thirty minutes.
02 -
  • Do not walk away from the toffee while it is boiling because it goes from perfect to burnt in what feels like two seconds flat.
  • If your white chocolate is stubborn and will not melt smoothly from the residual heat alone, pop the whole pan back in the warm oven for one minute and try again.
03 -
  • Give your saucepan a quick spray of nonstick spray before adding the butter to make cleanup significantly less frustrating.
  • The secret to that perfect churro flavor is being generous with the cinnamon sugar topping, so do not be shy about it.

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