Caramelo de galletas saladas con sabor a churro

Ingredientes

• About 40 saltine crackers (one full sleeve)
• Cooking spray
• 1 cup (2 sticks / 225 g) unsalted butter
• 1 cup (200 g) packed brown sugar
• 2 teaspoons ground cinnamon
• 2 cups (340 g) white chocolate chips
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Preparación

1. 1

   Preheat and prep: Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with heavy-duty aluminum foil and spray generously with cooking spray. Arrange the saltine crackers in a single even layer to cover the pan completely.

2. 2

   Make the cinnamon toffee: In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth and combined. Stir in the cinnamon. Bring to a full rolling boil and cook for exactly 3 minutes without stirring.

3. 3

   Pour and bake: Pour the hot toffee evenly over the crackers and spread quickly with a heatproof spatula to cover every cracker. Bake for 8 to 10 minutes until the toffee is bubbling across the entire surface and slightly caramelized at the edges.

4. 4

   Melt the chocolate: Remove the pan from the oven and immediately scatter the white chocolate chips in a single even layer. Let sit for 2 to 3 minutes until melted, then spread smoothly with the spatula.

5. 5

   Dust and set: Mix the granulated sugar and cinnamon together and dust over the chocolate while it is still soft. Cool at room temperature, then refrigerate for 20 minutes until the chocolate is completely firm. Break into rough pieces and serve.