Description
Churro Saltine Toffee is a delightful sweet and salty dessert combining crispy saltine crackers, buttery cinnamon toffee, melted chocolate, and optional nuts. This easy-to-make treat has layers of crunchy, melty, and sweet flavors reminiscent of churros, offering the perfect balance of sugary cinnamon goodness with a salty kick.
Ingredients
Scale
Main Ingredients
- 1 sleeve (approximately 40) saltine crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate and Toppings
- 1 cup semi-sweet chocolate chips
- 1/4 cup milk chocolate chips (optional, for extra richness)
- 1/4 cup finely chopped pecans or walnuts (optional, for added texture)
- Coarse sea salt, for sprinkling
- Cinnamon sugar mixture (1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Arrange Crackers: Lay out the saltine crackers in a single, close-fitting layer on the baking sheet. Break crackers as needed to fill gaps, ensuring the sheet is fully covered without overlapping.
- Make Toffee Base: In a medium saucepan, combine the butter, granulated sugar, ground cinnamon, and salt. Cook over medium heat, stirring constantly until the butter is melted and the sugar dissolves completely.
- Cook Toffee: Without stirring, let the mixture come to a boil and cook until it reaches a light amber color and about 300°F (149°C) on a candy thermometer, approximately 5-7 minutes. Keep a close eye to avoid burning.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract, mixing well to incorporate.
- Pour Toffee Over Crackers: Immediately pour the hot toffee mixture evenly over the arranged saltine crackers. Use a spatula to spread it carefully and uniformly.
- Bake Toffee: Place the baking sheet into the preheated oven and bake for 3-5 minutes, or until the toffee bubbles and spreads evenly over the crackers.
- Add Chocolate Chips: Remove the baking sheet from the oven and sprinkle the semi-sweet chocolate chips evenly over the hot toffee layer.
- Spread Melted Chocolate: Allow chocolate chips to soften for 1-2 minutes, then use a spatula to spread the melted chocolate evenly across the toffee. If using milk chocolate chips, sprinkle them on top now for extra richness.
- Add Nuts: If desired, sprinkle the finely chopped pecans or walnuts over the melted chocolate and gently press them in for added texture.
- Sprinkle Salt and Cinnamon Sugar: Lightly sprinkle coarse sea salt over the top for a salty finish, and then generously dust with the cinnamon sugar mixture for that signature churro flavor.
- Cool Completely: Let the toffee cool at room temperature for 1-2 hours or refrigerate for about 30 minutes until hardened and set.
- Break Into Pieces: Once cooled and firm, break the churro saltine toffee into pieces of your desired size for serving.
- Serve and Store: Enjoy immediately or store the toffee in an airtight container at room temperature, layered between parchment paper to prevent sticking.
Notes
- Use a candy thermometer to monitor toffee temperature precisely and avoid burning.
- The milk chocolate chips and nuts are optional but add richness and crunch respectively.
- Allow toffee to cool fully before breaking to ensure clean pieces.
- Store in an airtight container layered with parchment paper to maintain crispness.
- Coarse sea salt enhances the sweet-salty balance, so don’t skip it.
