Ingredients
Equipment
Method
Step‑by‑Step Instructions for Churro Saltine Toffee
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Lay saltine crackers in a single layer, tightly packed on the lined baking sheet.
- In a medium saucepan, combine the butter and brown sugar over medium heat. Stir continuously for 4-5 minutes until bubbling and golden.
- Remove from heat and whisk in the heavy cream and vanilla extract until smooth.
- Carefully pour the toffee mixture over the arranged saltines and spread evenly.
- Bake for 10-12 minutes until bubbly and golden brown.
- Immediately sprinkle cinnamon and powdered sugar over the hot toffee.
- Allow to cool completely on the baking sheet before cutting into squares or rectangles.
Nutrition
Notes
Store your toffee bars in an airtight container to maintain freshness for up to one week. For longer storage, you can freeze for up to two months.
