Description
Churro Saltine Toffee is a deliciously addictive treat combining the salty crunch of saltine crackers with a rich toffee layer, melted chocolate, and a cinnamon sugar topping. This easy-to-make dessert offers a perfect balance of sweet, salty, and spicy flavors with a satisfying crispy texture. Ideal for parties, holidays, or simply satisfying your sweet tooth.
Ingredients
Scale
Base
- Saltine crackers – enough to cover one baking sheet in a single layer
Toffee Layer
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
Topping
- 1 cup semi-sweet chocolate chips
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt (or to taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and burning.
- Arrange Crackers: Lay saltine crackers in a single, even layer on the parchment-lined baking sheet, covering the entire surface without overlapping.
- Make Toffee Sauce: In a medium saucepan over medium heat, melt unsalted butter and stir in the brown sugar. Bring mixture to a boil and allow it to boil gently for 3 minutes without stirring to achieve a smooth, caramelized toffee base.
- Pour Toffee Over Crackers: Carefully pour the hot toffee mixture evenly over the arranged saltine crackers, ensuring all crackers are coated. Place the pan in the oven and bake for 5 to 7 minutes until the toffee is bubbly and set.
- Add Chocolate: Remove the baking sheet from the oven and immediately sprinkle semi-sweet chocolate chips over the hot toffee layer. Let the chocolate sit for a few minutes to soften and begin melting.
- Sprinkle Cinnamon Sugar: In a small bowl, mix granulated sugar with ground cinnamon. Once the chocolate chips are softened, evenly sprinkle the cinnamon sugar mixture over the melted chocolate, adding a warm, spiced flavor.
- Finish with Sea Salt and Cool: Sprinkle sea salt evenly over the top to enhance flavor contrast. Allow the entire toffee to cool completely at room temperature until the chocolate hardens and the toffee crisps up. Break into pieces before serving.
Notes
- For extra flavor, try using pecans or walnuts sprinkled over the chocolate before adding the cinnamon sugar.
- Store leftovers in an airtight container at room temperature for up to one week.
- Be careful when pouring the hot toffee mixture; it will be very hot and can cause burns.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips based on preference.
- For a gluten-free version, use gluten-free crackers instead of saltines.
