Churro Cracker Toffee

This Churro Cracker Toffee takes your classic Cracker Toffee and tops it with white chocolate and cinnamon sugar. It's the perfect easy homemade toffee with a salty twist from the crackers, making it extra salty, and extra delicious!

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Course: Dessert

Cuisine: American

Keyword: candy, Cracker Toffee, Toffee

Prep Time: 10

Cook Time: 10

Chilling Time: 4

Total Time: 20

Servings:

Calories: 219kcal

Ingredients

35 Saltine Crackers
1 cup Unsalted butter
1 cup Brown sugar
1/2 tsp Vanilla extract
2 cups White Baking Chips
1/2 cup Granulated Sugar
1 TBS Ground Cinnamon

US Customary - Metric

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a 10x15 baking pan with foil and spray with nonstick spray.
Spread the Saltine Crackers in rows on the pan, filling the pan as much as you can with them. 35 Saltine Crackers
Add the butter and brown sugar to a small sauce pan over medium high heat. Let the butter melt and bring the mixture to a boil. Boil for 3 minutes, stirring occasionally, or until the mixture is a nice caramel brown color. 1 cup Unsalted butter, 1 cup Brown sugar
Remove the toffee from the heat and stir in the vanilla extract. 1/2 tsp Vanilla extract
Carefully pour the toffee over the crackers slowly, trying not to move the crackers around too much as you pour.
Place the pan in the preheated oven and bake for 4 to 5 minutes, until the mixture is bubbly all over. Remove the pan from the oven.
Sprinkle the white chocolate chips over the top of the toffee and let them sit for 1 to 2 minutes until you can tell they are starting to melt and lose their shape. 2 cups White Baking Chips
Spread the melted white chocolate slowly over the toffee until melted using an offset spatula or rubber spatula covering the toffee completely.
Whisk together the Granulated Sugar and Cinnamon in a small bowl. Sprinkle it evenly over the top of the white chocolate. 1/2 cup Granulated Sugar, 1 TBS Ground Cinnamon
Let the toffee sit at room temperature until chocolate is set. You can place it in the fridge or freezer to speed up the process.
Remove the toffee from the pan and break the toffee into small pieces.

Notes

Baking Sheet: You need to use a rimmed baking sheet to keep the toffee spilling over the edges of the pan.
Line your Pan: Line the pan with foil or foil to prevent the toffee from sticking to the pan, for easy removal and cleanup.
Watch Closely: Be careful to watch the toffee as it is cooking on the stove. You want it to be a nice caramel color, but don’t let it get too dark. You can check the temperature with a thermometer to be between 270 and 290 F if you want to be extra careful.

Nutrition