Churro Saltine White Toffee (Print version)
Cinnamon-spiced white chocolate toffee layered over crispy saltine crackers for an irresistible sweet crunch.
# What goes in:
→ Base
01 - 1 sleeve (about 35) saltine crackers
→ Toffee Layer
02 - 1 cup (2 sticks) unsalted butter
03 - 1 cup packed light brown sugar
→ Topping
04 - 2 cups white chocolate chips
05 - 2 tablespoons granulated sugar
06 - 1½ teaspoons ground cinnamon
# Cooking steps:
01 - Preheat oven to 350°F. Line a 9×13 inch baking pan with aluminum foil and lightly grease the surface.
02 - Lay the saltine crackers in a single even layer across the bottom of the prepared pan, covering the entire surface.
03 - In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir constantly until well combined. Bring the mixture to a rolling boil, then cook for exactly 3 minutes without stirring.
04 - Carefully pour the hot toffee mixture evenly over the arranged saltine crackers. Gently spread with a spatula to coat all crackers uniformly.
05 - Bake for 5 minutes, or until the toffee layer is bubbling across the entire surface.
06 - Remove the pan from the oven and immediately sprinkle the white chocolate chips over the hot toffee. Let sit for 2–3 minutes until the chips soften, then use a spatula to spread the melted chocolate into an even layer.
07 - In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle the mixture evenly over the melted white chocolate layer.
08 - Allow the toffee to cool at room temperature for about 30 minutes, then refrigerate until fully set. Once firm, break into pieces or cut into 24 squares.
# Tips from flavorandfeast:
01 -
- It tricks everyone into thinking you spent hours making something fancy when the oven was only on for five minutes.
- The salty crunch beneath that sweet cinnamon white chocolate layer is genuinely addictive and disappears within hours at any gathering.
02 -
- Those three minutes of boiling the toffee without stirring are not a suggestion, because stirring causes the butter and sugar to separate into a greasy mess.
- Do not skip the foil lining or you will be chipping toffee off that pan for days, which I learned the hard way with a favorite baking dish.
03 -
- Make sure your baking pan is fully lined with foil going up the sides because the toffee will bubble and creep during baking.
- For cleaner cuts, score the toffee with a sharp knife while it is still slightly warm and not yet fully hardened.