Churro Cracker Candy Crisps (Print Version)
# Ingredients:
→ Base
01 -
2 or 3 sleeves saltine crackers
→ Spice Mixture
02 -
7.5 ml ground cinnamon
03 -
60 ml white sugar
→ Caramel Layer
04 -
220 g packed brown sugar
05 -
227 g unsalted butter
→ Topping
06 -
340 g white chocolate chips
# Instructions:
01 -
Cover your big baking sheet with parchment or foil. Layer all the saltine crackers so you don’t see any tray, then turn the oven on to 175°C.
02 -
In a tiny bowl, mix cinnamon and white sugar together and keep it nearby for later.
03 -
Start melting butter in a small pot, using medium heat. Toss in the brown sugar, stir till it’s all mixed, and let it bubble. Once it boils, keep an eye on it and let it cook for another couple of minutes.
04 -
As soon as your caramel is thick and bubbly, pour it right onto the salty cracker base. Spread it out to cover everything as best you can.
05 -
Slide the tray into your hot oven and let it hang out for about 5 to 7 minutes. Watch for when the caramel looks tighter and gets a little darker.
06 -
Bring the tray out of the oven and sprinkle white chocolate chips all over the gooey crackers. Let it sit for around 5 minutes, so the chips get nice and melty.
07 -
Once the chocolate chips are soft, pull out your spatula and smooth the chocolate over the caramel. Sprinkle your cinnamon-sugar mix over everything before the chocolate gets hard.
08 -
Let your tray cool all the way down. Don’t touch it for at least half an hour, maybe an hour. Once it’s set, break it into small pieces.
09 -
Pop all your pieces into a container with a lid so they stay crisp and yummy.
# Notes:
01 -
For the nicest texture, hold off cracking into chunks until totally cool.