12 Days of Sugar – Day 5

If you love toffee and you love churros then you’re going to LOVE this Churro Saltine Toffee! It’s a quick and super simple, delicious homemade treat to make and it’s absolutely delicious!

If you are still looking for THE holiday treat that is going to WOW everyone and knock their socks off, then look no further. This Churro Saltine Toffee is insanely delicious and might even bring you to tears. behold this super easy peanut butter + chocolate graham cracker toffee.

Toffee has never been easier or more delicious! You don’t even need a candy thermometer for this simple, saltine churro toffee.

If you’ve never made saltine toffee your kinda missing out. It’s sometimes called “Christmas crack”, and there are recipes for it swarming the web. I have a couple other recipes here for “cheater” toffee (as I like to call it) that use saltines. This white chocolate toffee and the “original” saltine toffee that is all over the web.

I saw the idea awhile ago to make saltine churro toffee and since I made a churro version of our favorite family toffee, I decided to do the same with the saltine toffee (in case you can’t tell, we love churros in this family!).

I am giving you fair warning that this stuff is dangerously delicious! And the real problem is it’s so simple to make that you’re going to want to make it over and over.

Why you’re going to love this recipe:

This saltine churro toffee is both fast and simple to make!
Unlike most candy recipes, there is no candy thermometer needed.
It calls for only a handful of ingredients, most of which you probably already have.
It’s so easy to package up and give as a gift (your neighbors are going to love you!)
It’s INSANELY good!

How to Make Saltine Toffee

Line a rimmed baking sheet with aluminum foil or parchment paper and place saltines in a single layer.
Bring brown sugar and butter to a boil in a medium saucepan. Once it begins bubbling, let it boil without stirring for 3 minutes.
Pour the brown sugar mixture over the crackers and place the pan in the oven. Bake 4 minutes or until bubbly.
Cool for a minute or so and add chocolate chips on top. Spread over the toffee and sprinkle with toppings if desired.
Cool completely and then break into pieces.

It really is easy!

How to store this toffee:

Once cooled, break or cut the toffee into bite-sized pieces.
Store in an airtight container on the counter or in the fridge for up to 2 weeks. Saltine toffee can be frozen up to 3 months (and doesn’t need to be thawed before serving).

A few helpful tips:

Use good quality chocolate chips. White chocolate chips
Be sure the stir the brown sugar and butter while it melts and that the sugar is dissolved before it starts to boil. Also, make sure the entire mixture comes to a boil and not just around the edges. Following these steps will help you avoid any graininess. Also, it’s not the end of the world if your toffee does turns grainy, it will still be delicious!
Make sure the chocolate is full set before you try breaking it into pieces.

I love the combination of sweet and salty and this toffee nails it! It will be the biggest hit anywhere you decided to take it this holiday. If you decided not to share and keep it to yourself, no judgment here!

Enjoy!

Churro Saltine Toffee

Total Time: 15 minutes

Print Recipe

Ingredients

Units Scale

40 salted saltine crackers
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 cup unsalted butter
1 cup brown sugar
2 cups white chocolate chips

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. Place the saltine crackers in a single layer on the lined baking sheet.
In a small bowl, mix granulated sugar and cinnamon until evenly combined. Set aside.
In a small saucepan, melt the butter and brown sugar. Bring to a boil and let it boil for about 3 minutes (it should be a deep caramel color). Immediately pour the mixture over the saltines and carefully spread using a rubber spatula to cover the crackers completely.
Bake for 5 to 6 minutes (the caramel mixture will is bubbly).
Sprinkle immediately with the white chocolate chips and let sit for 5 minutes to melt. (If the pan isn’t hot enough, you can place it back in the oven for about a minute to encourage melting.) Spread the melted white chocolate into an even layer with a spatula.
In a small bowl, whisk together the granulated sugar and cinnamon. Sprinkle evenly on top of the white chocolate while it’s still wet.
Cool completely. You can place the pan in the refrigerator for about 10 minutes to help the white chocolate set. Once the white chocolate is set, break the toffee into pieces to serve.

Prep Time: 5 mins
Cook Time: 10 mins

Recipe Source: PureWow (via Scrumptious Cookbook)