Churro Saltine White Toffee (Printable Version)
Sweet crunchy toffee with saltine crackers, white chocolate, and cinnamon sugar coating.
# What You'll Need:
→ Base
01 - 40 Saltine crackers (about one sleeve)
→ Toffee Layer
02 - 1 cup (2 sticks) unsalted butter
03 - 1 cup light brown sugar, packed
04 - 1 tsp vanilla extract
05 - 1/4 tsp salt
→ Topping
06 - 2 cups white chocolate chips
07 - 1/2 cup granulated sugar
08 - 1 1/2 tsp ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Line a 10x15 inch baking sheet with aluminum foil and coat 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.
03 - In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and salt, then bring to a boil while stirring constantly. Let the mixture bubble for 3 minutes, then remove from heat and stir in the vanilla extract.
04 - Immediately pour the hot toffee mixture over the cracker layer, spreading it into an even coating with a spatula. Work quickly before it begins to set.
05 - Bake for 7 to 8 minutes until the toffee is bubbling across the entire surface. Remove from the oven carefully.
06 - Scatter the white chocolate chips evenly over the hot toffee surface. Let rest 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 mixture evenly across the entire white chocolate surface.
08 - Allow the toffee to cool completely at room temperature for about 40 minutes, or refrigerate to speed up setting. Once fully set, break into 24 pieces by hand or with a sharp knife.
# Expert Hints:
01 -
- The salty crunch beneath that buttery toffee and creamy white chocolate creates a texture combination that makes people close their eyes when they bite into it.
- It looks like you spent hours, but you barely touch the stove for ten minutes, and most of the wait time is just letting it cool.
02 -
- Set a timer for those three boiling minutes because undercooked toffee will not set and overcooked toffee will taste burnt, and there is no fixing either mistake once it is on the crackers.
- Work quickly when pouring the toffee because it thickens fast, and if you hesitate you will end up with an uneven layer that burns in patches.
03 -
- Refrigerate the finished toffee for fifteen minutes before breaking if you want cleaner, sharper edges on your pieces.
- The white chocolate will spread more easily if you let the chips sit on the hot toffee for the full two minutes before attempting to smooth them out.