Ingredients
- Saltine crackers (1 sleeve, about 40 crackers)
- Unsalted butter (1 cup or 2 sticks)
- Packed light brown sugar (1 cup)
- Semisweet chocolate chips (1 cup)
- Granulated sugar (1/4 cup)
- Ground cinnamon (2 teaspoons)
- Pure alcohol-free vanilla extract (1 teaspoon)
- Pinch of fine sea salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a 13×9 inch baking sheet with parchment paper or foil, ensuring the lining extends up the sides. Arrange the saltine crackers tightly in a single layer over the entire base of the prepared pan.
- Step 2: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, vanilla powder, and sea salt. Bring the mixture to a rolling boil, stirring constantly for 3 to 5 minutes, until the toffee mixture thickens slightly.
- Step 3: Carefully pour the hot toffee mixture evenly over the layer of saltine crackers. Place the pan in the preheated oven and bake for 5 to 7 minutes, or until the toffee is bubbling vigorously across the entire surface.
- Step 4: Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee. Let them sit for 5 minutes until soft and melted, then use an offset spatula to spread the chocolate into a smooth, thin layer.
- Step 5: In a small bowl, combine the granulated sugar and ground cinnamon to create the churro dusting. Sprinkle this cinnamon-sugar mixture generously and evenly over the melted chocolate layer while it is still warm.
- Step 6: Place the pan in the refrigerator or freezer for at least 2 hours, or until the toffee and chocolate layers are completely set and hardened. Once chilled, break the Churro Saltine Toffee into irregular pieces and store in an airtight container.
Notes
- Keep broken pieces fresh and crisp for up to two weeks in an airtight container stored at cool room temperature or, preferably, in the refrigerator.
- This toffee is best served chilled or at room temperature, but avoid attempting to reheat it fully as it will cause the chocolate and toffee layers to melt.
- Elevate the experience by using these crunchy pieces as a sweet, salty topping for vanilla bean ice cream or dipping them in a small cup of rich, hot espresso.
- The secret to achieving the perfect, non-grainy toffee snap is ensuring you boil the butter and brown sugar mixture for the full 3 to 5 minutes required, stirring constantly, before pouring it over the saltines.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American