Description
Churro Saltine Toffee is a surprisingly easy, crunchy, sweet-and-salty delight. My kitchen chaos led to this irresistible treat!
Ingredients
Scale
- Base Layers:
- Saltine Crackers (one 16 oz box)
- 1 cup (2 sticks) Unsalted Butter
- 1 cup Light Brown Sugar, packed
- Churro Flavor Boosters:
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Vanilla Extract
- Finishing Touches:
- 1 cup Milk Chocolate Chips
- 2 tablespoons White Sugar
- 1/2 teaspoon Ground Cinnamon (extra, for dusting)
Instructions
- Prep Your Canvas:: First things first, let’s get organized. Preheat your oven to a cozy 350°F (175°C). Grab a large baking sheet – I usually go for a 13×18 inch one – and line it with parchment paper. This is non-negotiable, trust me on this one! Then, arrange your saltine crackers in a single layer, edges touching, covering the entire bottom of the pan. Sometimes I have to break a few to fit, and that’s okay, it’s part of the charm. This is our crunchy foundation for the Churro Saltine Toffee.
- Butter & Sugar Symphony:: Now for the good stuff. In a medium saucepan, melt the unsalted butter over medium heat. Once it’s all liquidy and shimmering, stir in the light brown sugar. Bring this mixture to a rolling boil, stirring constantly for about 3-5 minutes. You want it to thicken and turn into a glorious, bubbling caramel-like sauce. This step smells incredible, like a candy shop just opened in your kitchen! Don’t walk away, it can burn quickly – I learned that the hard way, oops!
- Spice It Up:: Once your butter-sugar mixture has boiled and thickened, take it off the heat. Stir in the ground cinnamon and vanilla extract. Oh, the aroma! It instantly transforms into that familiar churro scent. Pour this warm, spiced caramel evenly over the saltine crackers, making sure every cracker gets a good coating. Don’t worry if it looks a little messy, it’ll all come together, I promise. This is the heart of our Churro Saltine Toffee.
- Bake & Melt:: Pop your baking sheet into the preheated oven for 5-7 minutes. You’ll see the toffee bubbling and darkening slightly – that’s what we want! Once it’s done, pull it out of the oven. Immediately sprinkle the milk chocolate chips over the hot toffee. Let them sit for a couple of minutes to get nice and melty. I usually wait just long enough to grab my spatula, then spread them evenly with a gentle hand. This creates that smooth, chocolatey layer.
- Churro Finish:: While the chocolate is still soft and warm, mix together the extra white sugar and ground cinnamon in a small bowl. Sprinkle this cinnamon-sugar mixture generously over the melted chocolate. This is the signature churro coating, and honestly, you can’t have too much! The heat from the chocolate helps it stick. I sometimes get a little heavy-handed here, but hey, it’s my kitchen, right?
- Cool & Break:: Now for the hardest part: waiting! Let the Churro Saltine Toffee cool completely. You can leave it on the counter for a couple of hours, or if you’re impatient like me, pop it in the fridge for about 30-60 minutes. Once it’s firm, gently lift the parchment paper and break the toffee into irregular, delicious pieces. The crunch you hear? That’s pure magic. Enjoy your sweet, salty, cinnamon-spiced creation!