Crispy Churro Toffee (Print Version)
# Ingredients:
01 -
12 ounces of white chocolate chips.
02 -
40 saltine crackers.
03 -
1 cup of light brown sugar.
04 -
1 cup of unsalted butter.
05 -
1/4 cup of regular sugar.
06 -
2 teaspoons of cinnamon powder.
07 -
1/8 teaspoon of salt.
08 -
1/2 teaspoon of vanilla extract.
# Instructions:
01 -
Set your oven to 400°F. Cover a baking sheet with some foil and lightly spray it. Mix the cinnamon and sugar in a small bowl. Lay your saltines neatly on the sheet.
02 -
In a pan, heat up brown sugar and butter while constantly stirring for 5 minutes. Remove from heat, then stir in the vanilla and a pinch of salt.
03 -
Drizzle the hot toffee over the crackers. Make sure to smooth it out so all crackers are covered.
04 -
Pop it into the oven for 5 minutes. Don’t adjust the crackers until it cools a bit—it’s super hot.
05 -
Scatter the white chocolate chips over the hot toffee. Let them soften, then spread them out. If needed, pop back in the oven for a minute.
06 -
Dust with your cinnamon-sugar mix. Wait about an hour for everything to set before breaking into chunks.
# Notes:
01 -
Be careful; hot toffee can burn you.
02 -
White chocolate might need longer to soften.