Description
Churro Saltine Toffee is a delightful sweet and salty treat combining buttery toffee, crispy saltine crackers, and a cinnamon-sugar topping reminiscent of churros, finished with a touch of sea salt and melted chocolate for a perfect balance of flavors and textures.
Ingredients
Scale
Base
- Saltine crackers – enough to cover a baking sheet in one layer
Toffee Layer
- 1 cup unsalted butter
- 1 cup brown sugar, packed
Topping
- 1 cup semi-sweet chocolate chips
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- Sea salt, for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a standard baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Arrange Crackers: Lay saltine crackers in a single, even layer on the prepared baking sheet, ensuring they are touching for the toffee to bind them together.
- Make Toffee Mixture: In a medium saucepan over medium heat, melt the unsalted butter completely. Stir in the brown sugar and bring the mixture to a full rolling boil, stirring constantly. Let it boil for about 3 minutes without stirring to ensure the toffee reaches the right consistency.
- Pour Over Crackers: Immediately pour the hot toffee mixture evenly over the arranged saltine crackers, spreading it gently if needed to cover all crackers.
- Bake Toffee: Place the baking sheet in the preheated oven and bake for 5 to 7 minutes until the toffee is bubbly and has set into the crackers.
- Add Chocolate Chips: Remove the baking sheet from the oven and quickly sprinkle the semi-sweet chocolate chips evenly over the hot toffee layer. Let the chips sit for a couple of minutes until they melt.
- Sprinkle Cinnamon Sugar: In a small bowl, mix the granulated sugar and ground cinnamon together. Sprinkle this cinnamon-sugar mixture evenly over the melted chocolate chips.
- Finish with Sea Salt: Lightly sprinkle sea salt on top to contrast the sweetness and enhance the flavor.
- Cool and Serve: Allow the entire baking sheet to cool completely at room temperature or in the refrigerator until the toffee is firm. Once cooled, break into bite-sized pieces and enjoy your churro saltine toffee.
Notes
- Ensure the toffee mixture reaches a full boil to get the perfect chewy texture.
- Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- For best results, break into irregular shapes for a rustic presentation.
- Store in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 piece (approx. 28g)
- Calories: 150 kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
