Churro Saltine White Toffee (Printable)

Cinnamon-spiced white chocolate toffee layered over crunchy saltine crackers with churro-inspired flavors.

# What You’ll Need:

→ Base

01 - 1 sleeve (about 35) saltine crackers

→ Toffee Layer

02 - 1 cup (2 sticks) unsalted butter
03 - 1 cup packed light brown sugar

→ Topping

04 - 2 cups white chocolate chips
05 - 2 tablespoons granulated sugar
06 - 1 ½ teaspoons ground cinnamon

# How To Make:

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with aluminum foil and lightly grease the surface.
02 - Place saltine crackers in a single even layer across the bottom of the prepared pan, covering the entire surface.
03 - Melt butter in a saucepan over medium heat. Add brown sugar and stir constantly until combined. Bring to a rolling boil and cook for 3 minutes without stirring.
04 - Pour the hot toffee mixture evenly over the arranged crackers, spreading gently with a spatula to ensure full coverage.
05 - Bake for 5 minutes until the toffee is bubbling across the surface. Remove from oven.
06 - Sprinkle white chocolate chips evenly over the hot toffee. Let stand for 2 to 3 minutes until softened, then spread into a smooth even layer using a spatula.
07 - Combine granulated sugar and ground cinnamon in a small bowl. Sprinkle the mixture uniformly over the melted white chocolate layer.
08 - Allow to cool at room temperature for about 30 minutes, then refrigerate until fully set. Break into pieces or cut into squares before serving.

# Expert Advice:

01 -
  • The salty snap of saltines underneath sweet buttery toffee is the kind of contrast that makes you close your eyes on the first bite.
  • It takes almost no effort but looks like you spent hours, which is my favorite kind of recipe to share at potlucks.
02 -
  • Do not walk away from the toffee while it boils, because those 3 minutes turn from perfect to burnt very quickly.
  • Letting the white chocolate sit on the hot toffee before spreading is the trick that saves you from seized, grainary chocolate.
03 -
  • Use a heavy bottomed saucepan for the toffee to prevent hot spots that cause scorching.
  • Pulling the pan from the oven the moment the toffee bubbles evenly ensures the crackers stay crisp rather than turning soft.

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