Churro Saltine Toffee
Ingredients
1 sleeve saltine crackers (about 40 crackers)
1 cup unsalted butter
1 cup brown sugar, packed
2 cups white chocolate chips
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
Prepare the Pan
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or aluminum foil and lightly spray with non-stick cooking spray.
Arrange the saltines in a single layer on the baking sheet, touching but not overlapping.
Make the Toffee Layer
In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly.
Bring the mixture to a boil and let it bubble for 3-4 minutes without stirring, until it thickens slightly.
Pour the hot toffee evenly over the saltines, spreading with a spatula to cover all the crackers.
Bake the Toffee
Place the pan in the oven and bake for 5-7 minutes, or until the toffee is bubbly and golden.
Add the White Chocolate
Remove the pan from the oven and immediately sprinkle the white chocolate chips over the hot toffee.
Let them sit for 1-2 minutes to soften, then spread evenly with a spatula.
Make the Churro Topping
In a small bowl, mix the granulated sugar and cinnamon together.
Sprinkle the cinnamon-sugar mixture generously over the melted white chocolate.
Cool and Break Apart
Let the toffee cool completely at room temperature or in the refrigerator until set.
