Description
Salty, sweet, and crunchy Churro Saltine Toffee! This easy treat combines a buttery toffee base with chocolate, nuts, and a cinnamon-sugar coating for a delicious twist on a classic.
Ingredients
Scale
- 1 sleeve (approximately 40) saltine crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 12 ounces semi-sweet chocolate chips
- 1/2 cup finely chopped pecans or walnuts (optional)
- 1/4 cup granulated sugar (for churro coating)
- 1 teaspoon ground cinnamon (for churro coating)
- Coarse sea salt, for sprinkling
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Line a 10×15 inch baking sheet with parchment paper.
- Arrange Crackers: Arrange the saltine crackers in a single layer on the prepared baking sheet, covering the entire surface. Break crackers to fill gaps if needed.
- Make Toffee: In a medium saucepan, melt the butter over medium heat. Add the 1 cup granulated sugar and stir constantly until dissolved and smooth (3-5 minutes).
- Cook Toffee: Continue to cook, stirring constantly, until the mixture reaches a light amber color and 300°F (149°C) on a candy thermometer (hard-crack stage). Be very careful, as the mixture will be extremely hot.
- Add Vanilla: Remove from heat and stir in the vanilla extract (mixture may bubble).
- Pour Over Crackers: Immediately pour the hot toffee mixture evenly over the saltine crackers. Use a spatula to spread it out if necessary.
- Bake: Place the baking sheet in the preheated oven and bake for 5-7 minutes, until bubbly and slightly darker.
- Add Chocolate: Remove from oven and immediately sprinkle the chocolate chips evenly over the hot toffee.
- Melt Chocolate: Let the chocolate sit for 1-2 minutes to soften.
- Spread Chocolate: Use a spatula to spread the melted chocolate evenly over the toffee.
- Add Toppings: Sprinkle the chopped pecans or walnuts (if using) over the melted chocolate. Gently press them in. Sprinkle with coarse sea salt.
- Make Churro Coating: In a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Mix well.
- Cool: Let the toffee cool completely at room temperature (1-2 hours) or in the refrigerator (30 minutes).
- Break and Coat: Once cool and hardened, break the toffee into pieces. While still slightly tacky, sprinkle the churro sugar mixture over the top.
- Serve: Serve immediately or store in an airtight container at room temperature for up to a week (refrigerate in warm climates).
Notes
- Use good quality butter and chocolate for the best flavor.
- Don’t overcook the toffee, or it will be bitter. Use a candy thermometer for accuracy.
- Work quickly when pouring the toffee and spreading the chocolate, as the toffee hardens fast.
- Customize with different types of chocolate, nuts, or spices.
- Substitute graham crackers or Ritz crackers for saltines if desired (adjust baking time).
- Use brown sugar instead of granulated sugar for a richer flavor.
- Double or triple the recipe for a larger batch.
- Too hard: Overcooked. Cook for less time next time.
- Too soft: Undercooked. Cook for more time next time.
- Chocolate not melting evenly: Microwave in 30-second intervals, stirring in between.
- Sticking to parchment: Chill before breaking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes