Description
Churro Saltine Toffee is a delightful dessert that perfectly balances sweet and salty flavors. This easy-to-make treat features crispy saltine crackers coated with a buttery cinnamon-sugar toffee, topped with melted chocolate, a sprinkle of nuts, and a dusting of cinnamon sugar and coarse sea salt. Perfect for satisfying your sweet tooth with a unique churro-inspired twist.
Ingredients
Scale
Base
- 1 sleeve (approximately 40) saltine crackers
Toffee Mixture
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 1/4 cup milk chocolate chips (optional, for extra richness)
Optional Toppings
- 1/4 cup finely chopped pecans or walnuts (optional, for added texture)
Finishing Touches
- Coarse sea salt, for sprinkling
- Cinnamon sugar mixture (1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Arrange Crackers: Lay out the saltine crackers in a single layer on the baking sheet, placing them close together without overlapping. Break crackers as needed to fill any gaps.
- Make Toffee Base: In a medium saucepan, combine the butter, granulated sugar, cinnamon, and salt. Cook over medium heat, stirring constantly until the butter melts and the sugar dissolves.
- Cook Toffee: Without stirring, allow the mixture to boil until it turns a light amber color, about 5-7 minutes, reaching 300°F (149°C). Monitor closely to prevent burning.
- Add Vanilla: Remove the pan from heat and stir in the vanilla extract to enhance flavor.
- Pour Toffee Over Crackers: Evenly pour the hot toffee mixture over the arranged saltine crackers and spread it out using a spatula.
- Bake Toffee-Coated Crackers: Place the baking sheet in the oven and bake for 3-5 minutes until the toffee is bubbly and evenly covers the crackers.
- Sprinkle Chocolate Chips: Remove from the oven and immediately sprinkle semi-sweet chocolate chips over the hot toffee.
- Melt and Spread Chocolate: Let the chocolate chips soften for 1-2 minutes, then spread them evenly over the toffee using a spatula. Optionally, sprinkle milk chocolate chips on top for extra richness.
- Add Nuts: If using, sprinkle the chopped pecans or walnuts over the melted chocolate and gently press them in.
- Season: Sprinkle coarse sea salt generously over the surface followed by a dusting of the cinnamon sugar mixture.
- Cool: Allow the toffee to cool completely at room temperature for 1-2 hours or speed up the process by cooling in the refrigerator for 30 minutes.
- Break Into Pieces: Once hardened, break the toffee into about 40 pieces for serving.
- Serve and Store: Enjoy immediately or store in an airtight container at room temperature, layering pieces between parchment paper to maintain freshness.
Notes
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
- Watch the toffee closely when boiling to prevent burning or overcooking.
- Optional milk chocolate chips add a richer chocolate flavor, but can be omitted if preferred.
- For added texture, chopped pecans or walnuts are a great topping choice, but this can be skipped for nut allergies.
- If you want extra crunch, allow the toffee to cool fully before breaking it into pieces.
- Store in an airtight container to keep the toffee fresh and crispy for up to one week.
- Adjust the cinnamon sugar topping according to your sweetness and spice preference.
