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Churro Saltine Toffee Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 27 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes plus cooling time
  • Yield: 24 pieces
  • Category: Dessert, Candy
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Churro Saltine Toffee, also known as Christmas Crack, is a delightful dessert combining the salty crunch of saltine crackers with rich butter and brown sugar toffee, topped with melted semi-sweet chocolate and a cinnamon sugar sprinkle. This easy-to-make treat perfectly balances sweet and salty flavors with a hint of warm cinnamon, making it an irresistible holiday favorite or anytime snack.

Ingredients

Base Layer

  • 40 saltine crackers

Toffee

  • 1 cup unsalted butter
  • 1 cup light brown sugar, packed

Topping

  • 1 cup semi-sweet chocolate chips
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Pan: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with aluminum foil, then lightly grease or spray it with nonstick cooking spray to prevent sticking.
  2. Arrange Crackers: Lay the 40 saltine crackers in a single, even layer to cover the entire baking sheet without overlapping, ensuring a solid base for the toffee.
  3. Make the Toffee: In a medium saucepan over medium heat, melt 1 cup unsalted butter and 1 cup packed light brown sugar together. Stir constantly until the mixture begins to boil. Once boiling, maintain a rolling boil for 3 full minutes without stirring, which helps develop the toffee’s rich flavor and proper caramelization.
  4. Pour Toffee Over Crackers: Carefully pour the hot toffee mixture evenly over the saltine crackers, covering them completely. The foil will help contain any spills and distribute heat evenly.
  5. Bake: Place the baking sheet in the preheated oven and bake for 5 minutes, or until the toffee is bubbly and fully set on the crackers.
  6. Add Chocolate Chips: Remove the pan from the oven and immediately sprinkle 1 cup semi-sweet chocolate chips evenly over the hot toffee layer. Let them sit for about 2 minutes so the chips soften and begin to melt.
  7. Spread Chocolate: Using an offset spatula or the back of a spoon, gently spread the melted chocolate chips into an even layer covering the entire surface.
  8. Prepare Cinnamon Sugar Topping: In a small bowl, combine 1/4 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, and 1/4 teaspoon salt. Stir well until fully mixed.
  9. Sprinkle Topping: Evenly sprinkle the cinnamon sugar mixture over the melted chocolate layer for a delicious churro-like finish.
  10. Cool and Set: Allow the toffee to cool completely at room temperature or refrigerate until the chocolate is firm and the layers are fully set. Once solid, break the toffee into approximately 24 pieces for serving.

Notes

  • For extra crunch and flavor, sprinkle chopped pecans or almonds over the melted chocolate before adding the cinnamon sugar.
  • Store the churro saltine toffee in an airtight container at room temperature or in the refrigerator to keep it fresh and crisp.
  • This recipe can be doubled or halved easily depending on the desired quantity.
  • Be cautious while boiling the toffee mixture to avoid burning; constant stirring before boiling and timing the boil precisely helps achieve perfect caramelization.

Find it online: https://slsrecipes.com/churro-saltine-toffee-recipe/