Churro Toffee

This easy cracker toffee is inspired by the irresistible candy from Disneyland. Layers of buttery brown sugar toffee, salty crackers, white chocolate, and lots of cinnamon sugar. Just wait until you taste this flavor combination!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings pieces (approximately)

Calories 122kcal

Author Allison Mattina

Ingredients

40 Club crackers
¾ cup (170g) unsalted butter cut into large pieces
¾ cup (177g) light brown sugar packed
Two 10 oz bags of Ghirardelli white melting wafers see note
¼ cup (54g) granulated sugar
2 teaspoons ground cinnamon

Instructions

Preheat oven to 400°F. Line a 10x15x1 baking sheet with parchment paper. Lay out 40 club crackers in a single layer to fully cover the bottom of the baking sheet.
In a small saucepan, melt butter, brown sugar, and a couple pinches of salt, stirring occasionally. Bring to a simmer (bubbles throughout) and simmer for 3 minutes. Whisk the mixture occasionally to help the butter and brown sugar to combine.
Immediately pour the toffee mixture over the crackers and use an offset spatula to spread into an even layer. Place the pan in the oven for 5 minutes.
Remove the pan from the oven and place the pan on a cooling rack for 5 minutes. Meanwhile, melt the white chocolate. After the toffee has cooled for 5 minutes, pour the melted white chocolate over the top and spread into an even layer. Combine the granulated sugar and cinnamon and immediately sprinkle over the white chocolate.
Allow the toffee to cool completely, you can speed this up by placing it in the fridge. Once chilled, break into irregular pieces.

Notes

White chocolate: I prefer to use melting wafers (I use Ghirardelli) rather than white chocolate chips for this recipe. The wafers melt perfectly every time. Two 10-oz bags makes a fairly thick layer of white chocolate (as pictured). If you would like a little bit less white chocolate, you can use 1.5 bags.

Storage: Store tightly covered in the refrigerator for up to 4 days, or freezer for up to 2 months. Serve chilled or at room temperature.

Nutrition