Churro Saltine White Toffee (Print Version)

Cinnamon-spiced white chocolate toffee layered over crunchy saltine crackers for an irresistible sweet treat.

# What You Need:

→ 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 - 1 ½ teaspoons ground cinnamon

# Directions:

01 - Preheat oven to 350°F. Line a 9x13 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 fully incorporated. Bring the mixture to a boil and cook for 3 minutes without stirring.
04 - Pour the hot toffee mixture evenly over the arranged crackers, spreading gently with a spatula to ensure full coverage.
05 - Bake for 5 minutes until the toffee is bubbling across the surface. Remove from the oven.
06 - Immediately sprinkle the white chocolate chips over the hot toffee. Let sit for 2 to 3 minutes until softened, then spread into an even layer using a spatula.
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. Transfer to the refrigerator until fully set, then break into pieces or cut into 24 squares.

# Expert Tips:

01 -
  • Saltines sound plain but they turn into the most satisfying buttery crunch once the toffee soaks in and bakes up golden.
  • It tastes exactly like a churro met a toffee bar at a party and they decided to become best friends.
  • You barely need any real baking skill and the whole thing comes together with one saucepan and a baking sheet.
02 -
  • Do not walk away from the toffee while it boils because those 3 minutes can turn from perfect amber to burnt sugar in seconds and there is no fixing that.
  • Make sure the white chocolate chips sit on the hot toffee long enough before spreading or you will tear up the layer underneath and end up with a messy swirl instead of a clean topping.
03 -
  • Toast some chopped pecans or almonds and press them into the white chocolate before it sets for an incredible added crunch that takes this from great to unforgettable.
  • If your toffee looks separated or greasy after boiling add a splash of vanilla and stir vigorously off the heat because it usually brings the emulsion back together beautifully.

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