Description
Churro Saltine Toffee is a delightful sweet and salty dessert featuring a base of crispy saltine crackers topped with a buttery cinnamon-sugar toffee, melted chocolate, and optional nuts. The treat is finished with a sprinkle of coarse sea salt and a cinnamon sugar blend, delivering a perfect balance of flavors reminiscent of classic churros. Easy to make and great for sharing, this dessert offers a unique twist on traditional toffee with a crunchy, flaky cracker foundation.
Ingredients
Scale
Main Ingredients
- 1 sleeve (approximately 40) saltine crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 1/4 cup milk chocolate chips (optional, for extra richness)
Additional Toppings
- 1/4 cup finely chopped pecans or walnuts (optional, for added texture)
- Coarse sea salt, for sprinkling
- Cinnamon sugar mixture (1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Arrange Crackers: Lay out the saltine crackers in a single layer on the prepared baking sheet, placing them close together without overlapping. Break crackers as needed to fill any gaps and create an even base.
- Make Toffee Sauce: In a medium saucepan, combine unsalted butter, granulated sugar, ground cinnamon, and salt. Cook over medium heat, stirring constantly until the butter melts fully and the sugar dissolves.
- Boil Toffee: Stop stirring and allow the mixture to boil until it reaches a light amber color, about 5-7 minutes or 300°F (149°C). Watch carefully to avoid burning the mixture.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract to infuse flavor into the toffee.
- Pour Toffee Over Crackers: Immediately pour the hot toffee mixture evenly over the arranged saltine crackers. Use a spatula to spread it out, ensuring all crackers are coated.
- Bake Toffee: Place the baking sheet in the preheated oven and bake for 3-5 minutes until the toffee mixture is bubbly and evenly distributed over the crackers.
- Add Chocolate Chips: Remove the baking sheet from the oven and quickly sprinkle the semi-sweet chocolate chips evenly over the hot toffee.
- Melt and Spread Chocolate: Let the chocolate chips sit for a minute or two to soften, then spread them evenly over the toffee using a spatula. If using milk chocolate chips, sprinkle them on top for extra richness.
- Add Nuts: If desired, sprinkle finely chopped pecans or walnuts over the melted chocolate and gently press them in to adhere.
- Finish with Seasonings: Sprinkle coarse sea salt generously on top, followed by the cinnamon sugar mixture for a sweet and spicy finish.
- Cool and Set: Allow the toffee to cool completely at room temperature for 1-2 hours or speed up the process by chilling it in the refrigerator for 30 minutes until hardened.
- Break into Pieces: Once set and firm, break the toffee into bite-sized pieces ready to serve.
- Serve and Store: Enjoy immediately or store the toffee in an airtight container at room temperature, layering with parchment paper to prevent sticking.
Notes
- This recipe yields about 40 pieces, making it perfect for sharing or parties.
- Use parchment paper to line your baking sheet for easy removal and minimal cleanup.
- The optional milk chocolate chips add extra creaminess if desired.
- Chopped nuts provide a lovely crunch but can be omitted to keep the recipe nut-free.
- Be careful while boiling the toffee mixture; do not stir during boiling to prevent crystallization and watch carefully to avoid burning.
- Store at room temperature in an airtight container for up to one week to maintain freshness.
- Cooling time is flexible; quicker refrigeration reduces wait time but room temperature cooling provides a more traditional texture.
