Description
Churro Saltine Toffee is a decadent and easy-to-make dessert combining salty, sweet, and cinnamon flavors. Saltine crackers form a crispy base topped with buttery brown sugar toffee, melted semi-sweet chocolate, and a cinnamon sugar sprinkle finished with sea salt for a perfect balance of flavors reminiscent of churros.
Ingredients
Base
- Saltine crackers – enough to cover a baking sheet in a single layer
Toffee Sauce
- Unsalted butter – 1 cup (2 sticks)
- Brown sugar – 1 cup, packed
Topping
- Semi-sweet chocolate chips – 1 cup
- Granulated sugar – 2 tablespoons
- Cinnamon – 1 teaspoon
- Sea salt – 1/2 teaspoon, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent the crackers from sticking and for easier cleanup.
- Arrange Crackers: Lay the saltine crackers in a single layer on the prepared baking sheet, ensuring they cover the surface without overlapping.
- Make Toffee Sauce: In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and bring the mixture to a boil. Allow it to boil for 3 minutes without stirring to develop a rich toffee flavor and glossy texture.
- Pour and Bake: Pour the hot toffee mixture evenly over the saltine crackers, making sure to cover them well. Bake in the preheated oven for 5-7 minutes, or until the mixture is bubbly and bubbling around the edges.
- Add Chocolate: Remove the baking sheet from the oven and immediately sprinkle the semi-sweet chocolate chips evenly over the hot toffee layer. Let them sit for a few minutes until softened and slightly melted.
- Cinnamon Sugar Topping: In a small bowl, combine the granulated sugar and cinnamon. Sprinkle this mixture evenly over the melted chocolate layer to mimic the classic churro flavor.
- Finish with Sea Salt: Lightly sprinkle sea salt over the entire dessert to create a perfect sweet and salty balance. Allow the toffee to cool completely so it hardens and can be broken into pieces.
Notes
- Ensure to not stir the toffee mixture while boiling to achieve the right texture.
- Allow the toffee to cool fully at room temperature for best cracking and texture.
- Store leftovers in an airtight container at room temperature for up to one week.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips as preferred.
- Use parchment paper or a silicone baking mat to avoid sticking.
