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Churro Saltine Toffee Recipe

Churro Saltine Toffee Recipe
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★★★★★

5.1 from 12 reviews

Churro Saltine Toffee is a delightful treat featuring a crispy saltine cracker base topped with a rich layer of buttery brown sugar toffee, melted semi-sweet chocolate, and a sprinkle of cinnamon sugar and sea salt. This addictive dessert combines salty, sweet, and crunchy textures reminiscent of the classic churro, perfect for a quick and easy sweet snack or an impressive party treat.

Ingredients

Scale

Base Layer

  • 40 Saltine crackers (enough to cover a 9×13-inch pan)

Toffee Topping

  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar (light or dark)

Chocolate Layer

  • 2 cups semi-sweet chocolate chips

Topping

  • 2 teaspoons ground cinnamon
  • 1/4 cup granulated sugar
  • 1/2 teaspoon sea salt

Instructions

  1. Prepare the Pan: Line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal of the toffee. Arrange saltine crackers in a single layer, covering the entire bottom of the pan.
  2. Make the Toffee: In a medium saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and bring the mixture to a boil, stirring constantly. Allow it to boil for 3 minutes without stirring to create a thick caramel-like toffee.
  3. Pour Toffee Over Crackers: Immediately pour the hot toffee evenly over the layer of saltine crackers, spreading with a spatula if necessary to cover all crackers.
  4. Bake the Toffee: Place the pan in a preheated oven at 350°F (175°C) and bake for 5 minutes. This helps the toffee set and soak slightly into the crackers.
  5. Add Chocolate Layer: Remove the pan from the oven and sprinkle the semi-sweet chocolate chips evenly over the hot toffee. Let sit for about 5 minutes until the chocolate softens, then spread it evenly with a spatula.
  6. Sprinkle Cinnamon Sugar and Sea Salt: Mix the ground cinnamon and granulated sugar together. While the chocolate is still warm and melted, sprinkle the cinnamon sugar evenly over the top, followed by a light dusting of sea salt to enhance the flavor contrast.
  7. Chill and Set: Place the pan in the refrigerator for at least 2 hours or until the chocolate and toffee are completely set and firm.
  8. Serve: Use the parchment or foil overhang to lift the toffee slab from the pan. Break into pieces and serve. Store leftovers in an airtight container at room temperature or refrigerated for up to one week.

Notes

  • For a nutty variation, sprinkle chopped nuts like pecans or walnuts onto the chocolate layer before chilling.
  • Make sure to use unsalted butter to better control the salt balance since saltines and sea salt already add saltiness.
  • Adjust cinnamon sugar to taste; some prefer more cinnamon for a stronger churro flavor.
  • If you don’t have cinnamon sugar, you can mix granulated sugar with ground cinnamon by ratio of 3:1.
  • Allow toffee to fully cool before breaking to avoid powdered or crumbling pieces.

Nutrition

Keywords: churro toffee, saltine cracker toffee, easy dessert, cinnamon toffee, sweet and salty snack

Find it online: https://bitesizedbenny.com/churro-saltine-toffee-recipe/