This Cinnamon Churro Cracker Toffee is a quick and easy last minute dessert for Cinco de Mayo but certainly can be enjoyed all year long.
I made this Cinnamon Churro Cracker Toffee last year for Cinco de Mayo.
Then totally forgot to post the recipe.
A reader emailed me and said they were looking for my churro toffee on my site and couldn’t find the recipe.
That’s when I realized it never got done. 🙂
Which happens all the time, especially if I made a bunch of things in one day.
But it’s up now and just in time to celebrate.
I make a lot of varieties of cracker toffee.
Because it’s so addictive and so easy to make.
Sometimes a little too easy to make…just ask my waistline. 😛
Original cracker toffee uses Saltines.
But I much prefer to use butter crackers.
I like the added layer of butteriness in the toffee.
I chose to use white chocolate but you can use milk or semisweet chocolate as well.
Even dark chocolate if that’s more your thing.
Tips for Cracker Toffee:
If your cracker toffee is chewy, you most likely did not boil it long enough in the first step.
Can I use a different cracker?
You can, and I have. I think cinnamon graham crackers would be really good as a substitute. I would stick to crackers that were either square or rectangle.
Can I use oil or butter in place of the butter? NO. NO. NO.
This recipe only works with butter. Plus it tastes the best.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Recipes? Try these:
Peanut Butter Oreo Caramel Cracker Toffee
Peanut Butter Cup Cracker Toffee
Cranberry Bliss Cracker Toffee
S’mores Graham Cracker Toffee
Cinnamon Churro Cracker Toffee
Ingredients
- For the Cracker Toffee:
- 1 cup salted butter
- 1 cup brown sugar
- 1/2 tsp cinnamon
- ClubHouse Crackers (enough crackers to make a layer on a cookie sheet about 1 1/2 sleeves)
- For the Topping:
- 12 oz. white chocolate chips
- 1 TBSP vegetable oil
- 1/2 cup granulated sugar
- 1 TBSP cinnamon
Instructions
- Bring the butter, brown sugar, and cinnamon to a boil in a saucepan and simmer it for about 3-4 minutes.
- Put a layer of crackers on the cookie sheet, close together.
- Remove brown sugar mixture form the heat.
- Pour the brown sugar mixture over the crackers and bake for about 6-10 minutes (I do the 10) at 350F.
- Take the cracker toffee out of the oven and set on a wire rack to cool while you heat up the white chocolate.
- Using either a double boiler or the microwave combine the white chocolate and vegetable oil until smooth. If using the microwave start off with one minute. Then mix. Then do 30 second intervals. Mixing after each interval.
- Spread the white chocolate across the cooled cracker toffee so that you get a thin layer of white chocolate evenly dispersed.
- Mix the sugar and cinnamon together so that the cinnamon is evenly dispersed and sprinkle over the white chocolate before it sets.
- Let it firm up for about an hour.
- Then break into pieces.
- I keep mine at room temperature. If you put in fridge the crackers tend to get soggy.
Treeca says
Interesting recipe, just discovered cracker toffee (I’m a Brit!!). This is definitely on my ‘to do’ list. Many thanks
Jackie says
Your measurement for sugar is missing
Peabody says
Where? It has measurement for both brown and granulated