Churro Saltine Crunch (Printable Version)

# What You’ll Need:

01 - Two cups of white chocolate chips.
02 - One cup packed brown sugar.
03 - A quarter cup of granulated sugar.
04 - One teaspoon cinnamon, ground.
05 - Forty salted saltine crackers.
06 - A cup of plain butter.

# Steps To Make It:

01 - Let everything cool or pop the tray in the fridge for 10 minutes. Snap into chunks.
02 - While everything's still gooey, shake on the cinnamon sugar mix.
03 - Wait 5 minutes, then smear the melty chips all over.
04 - Top crackers with caramel sauce and even it out.
05 - Melt the butter and brown sugar together in a pot. Boil it for 3 minutes until it's a nice caramel color.
06 - Place your saltines in a row on the lined tray. Don’t leave gaps.
07 - Preheat your oven to 400°F and cover a baking sheet with parchment.
08 - Mix up the cinnamon and regular sugar and set aside for later.
09 - Bake the toffee mix 5 or 6 minutes till bubbling.
10 - As soon as it’s out of the oven, toss white chocolate chips all over.

# Extra Notes:

01 - If the white chocolate doesn't melt, stick the pan back in the oven for a couple more seconds.
02 - You can use parchment or foil to line your tray, both do the job.
03 - Keep a close eye on the caramel so it doesn't go too far and burn.

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