Easy Saltine Churro Toffee with White Chocolate
A buttery, crunchy homemade candy featuring crisp saltine crackers layered with rich caramel, creamy white chocolate, and a sweet cinnamon sugar topping. This easy recipe is perfect for holidays, bake sales, potlucks, and parties.
Ingredients
- Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Toffee
- 40 saltine crackers
- 1 cup salted butter
- 1 cup packed light brown sugar
- 2 cups white chocolate chips Ghirardelli recommended
Instructions
- Preheat the oven to 400°F (200°C). Line a 10 × 15 inch baking sheet with aluminum foil and lightly coat it with nonstick cooking spray.
- In a small bowl, whisk together the sugar and cinnamon until well combined. Set aside.
- Arrange the saltine crackers in a single layer on the prepared baking sheet.
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and bring the mixture to a full boil, stirring constantly. Continue boiling and stirring for 5 minutes.
- Carefully pour the hot caramel evenly over the crackers, spreading it with a spatula to cover every cracker.
- Bake for 5 minutes, or until the caramel is bubbling.
- Remove the pan from the oven and let it rest for 1 to 2 minutes. Gently reposition any crackers that may have shifted.
- Sprinkle the white chocolate chips evenly over the hot caramel. Let them sit for several minutes until softened, then spread into a smooth layer.
- Evenly sprinkle the cinnamon sugar mixture over the melted white chocolate.
- Allow the toffee to cool completely at room temperature or refrigerate until firm. Break or cut into bite sized pieces before serving.
Notes
- Boil the caramel for the full 5 minutes to achieve a crisp, crunchy texture.
- Use high quality white chocolate for smoother melting.
- Let the toffee cool completely before cutting to prevent soft or uneven pieces.
- Store leftovers in an airtight container for maximum freshness.