Churro Saltine White Toffee (Printable version)
Buttery toffee on saltine crackers with white chocolate and cinnamon sugar topping.
# What you need:
→ Base
01 - 40 Saltine crackers (about one sleeve)
→ Toffee Layer
02 - 1 cup (2 sticks) unsalted butter
03 - 1 cup light brown sugar, packed
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Topping
06 - 2 cups white chocolate chips
07 - 1/2 cup granulated sugar
08 - 1 1/2 teaspoons ground cinnamon
# How To:
01 - Preheat oven to 350°F. Line a 10x15 inch baking sheet with aluminum foil and coat with non-stick cooking spray.
02 - Lay Saltine crackers in a single, even layer covering the entire bottom of the prepared baking sheet.
03 - Melt butter in a medium saucepan over medium heat. Stir in brown sugar and salt, then bring to a boil. Continue stirring and let the mixture bubble for 3 minutes. Remove from heat and stir in vanilla extract.
04 - Immediately pour the hot toffee mixture over the cracker layer, spreading it evenly with a spatula to coat all crackers.
05 - Bake for 7-8 minutes, or until the toffee layer is bubbling across the entire surface.
06 - Remove from oven and immediately scatter white chocolate chips in an even layer over the hot toffee. Let rest for 2 minutes until softened, then gently spread the melted chocolate into a smooth, even layer.
07 - Combine granulated sugar and ground cinnamon in a small bowl, then sprinkle the mixture evenly across the warm white chocolate surface.
08 - Allow the toffee to cool completely at room temperature for about 40 minutes, or refrigerate to speed up setting. Once firm, break into irregular pieces.
# Expert Advice:
01 -
- The contrast of salty, crunchy crackers against creamy white chocolate is the kind of thing that makes people close their eyes when they take a bite.
- It looks like you spent hours, but the oven does almost all the work in under ten minutes.
- That churro dust on top turns a simple toffee bark into something people will ask you to bring to every gathering.
02 -
- Set a timer for those three boiling minutes because undercooked toffee will not set and overcooked toffee will taste burnt, there is no guessing your way through this part.
- Work quickly when pouring the toffee over the crackers because it thickens fast and you want even coverage before it seizes.
03 -
- Do not walk away from the toffee while it is boiling because those three minutes go from perfect to scorched faster than you would believe.
- Refrigerating the finished toffee for fifteen minutes before breaking gives you cleaner, sharper edges if presentation matters to you.