Description
Churro Saltine Toffee is a delightful sweet and salty treat combining crunchy saltine crackers with a buttery toffee layer, topped with melted chocolate and a cinnamon-sugar sprinkle, finished with a touch of sea salt for the perfect balance of flavors.
Ingredients
Scale
Base Layer
- Saltine crackers – enough to cover one baking sheet
Toffee Layer
- 1 cup unsalted butter
- 1 cup brown sugar
Topping
- 1 cup semi-sweet chocolate chips
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- Sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Arrange Crackers: Lay saltine crackers in a single, even layer on the prepared baking sheet, ensuring they cover the surface completely.
- Make Toffee: In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and bring the mixture to a boil. Let it boil for 3 minutes without stirring to develop a rich toffee flavor and ensure a thick consistency.
- Pour Toffee Over Crackers: Carefully pour the hot toffee mixture evenly over the arranged crackers, covering them completely, then place the baking sheet in the oven and bake for 5-7 minutes until the toffee is bubbly and set.
- Add Chocolate: Remove the baking sheet from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the hot toffee. Let them sit for a few minutes until the chocolate softens and melts.
- Sprinkle Cinnamon Sugar: In a small bowl, combine granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the melted chocolate layer for added sweetness and spice.
- Finish with Sea Salt and Cool: Lightly sprinkle sea salt over the entire surface to enhance the flavors. Allow the toffee to cool completely at room temperature until it hardens. Once cooled, break into pieces and serve.
Notes
- Ensure the toffee boils for the full 3 minutes to achieve the right texture.
- Use parchment paper or a silicone baking mat to prevent sticking.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips according to preference.
- Allow the toffee to cool fully for easier breaking into pieces.
- Store leftovers in an airtight container at room temperature for up to one week.
