Description
A sweet and crunchy dessert combining the flavors of churros with saltine crackers, covered in buttery toffee, melted chocolate, cinnamon sugar, and a hint of sea salt.
Ingredients
- Saltine crackers
- Unsalted butter
- Brown sugar
- Semi‑sweet chocolate chips
- Cinnamon
- Granulated sugar
- Sea salt
Instructions
- Preheat the oven and line a baking sheet.
- Arrange the saltine crackers in a single layer on the prepared baking sheet.
- In a saucepan, melt the butter and brown sugar together, stirring until the mixture comes to a boil.
- Carefully pour the hot toffee mixture over the crackers, spreading it evenly, then bake for 5‑7 minutes until the toffee is bubbly.
- Remove the baking sheet from the oven and immediately sprinkle chocolate chips over the hot toffee; let sit for a few minutes to soften.
- Use a spatula to spread the melted chocolate evenly over the toffee layer.
- In a small bowl, mix granulated sugar and cinnamon, then sprinkle this mixture over the chocolate.
- Finish with a light sprinkle of sea salt.
- Allow the toffee to cool completely, then break into pieces and enjoy.
Notes
- Serve as a standalone dessert or with a scoop of vanilla ice cream for extra indulgence.
- Store in an airtight container at room temperature for up to one week.
- Refrigerate to keep up to two weeks if you like it more firm.
- You can freeze it for up to three months; thaw at room temperature before serving.
