Churro Saltine White Toffee (Printer-friendly)

Cinnamon-spiced white chocolate toffee layered over crunchy saltine crackers for a sweet churro-inspired treat.

# What You'll Need:

→ Base

01 - 1 sleeve saltine crackers (about 35 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

# How To Make It:

01 - Preheat the 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 the mixture comes to a full boil. Continue boiling for 3 minutes without stirring.
04 - Pour the hot toffee mixture evenly over the arranged saltine crackers. Gently spread with a spatula to ensure full, uniform coverage.
05 - Bake for 5 minutes, or until the toffee 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 to 3 minutes until the chips soften, 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 and chill until fully set. Break or cut into 24 squares before serving.

# Expert Tips:

01 -
  • The crunch of the cracker underneath all that buttery toffee is absurdly addictive and nobody ever guesses how simple it is.
  • You get the churro experience without heating a single drop of oil.
02 -
  • Those 3 minutes of boiling the toffee are not negotiable because any less and it stays grainy and any more and it burns fast.
  • Do not skip the foil lining because scrubbing baked toffee off a bare pan will test your entire will to live.
03 -
  • Give the pan a gentle shake right after pouring the toffee so it settles into every corner without you having to overwork it.
  • Use the flat edge of a heavy knife to score the chocolate layer while it is still slightly soft and you will get cleaner breaks later.

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