Turron de Galleta Peruano - Galleta San Jorge

Peruvian-Style Soda Cracker Toffee (Turrón de Galleta) with Galleta San Jorge

Peruvian-Style Soda Cracker Toffee (Turrón de Galleta)

A sweet and salty treat using San Jorge Galletas Soda Crackers

Make addictive Peruvian-Style Soda Cracker Toffee (Turrón de Galleta) with San Jorge Galletas. This easy 30-minute recipe transforms simple soda crackers into a crunchy, caramelized dessert topped with chocolate and nuts. Perfect for holidays, parties, or gifting—a Latin American twist on classic cracker candy.

Ingredients

For the Base:

  • 1 package San Jorge Galletas Soda Crackers (about 40 crackers)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup light brown sugar, packed
  • ¼ teaspoon salt

For the Topping:

  • 2 cups semi-sweet chocolate chips (or dark chocolate)
  • ½ cup chopped pecans or walnuts
  • ½ cup sliced almonds
  • Flaky sea salt for sprinkling (optional)
  • Colorful sprinkles (optional, for festive occasions)

Instructions

Prepare (5 minutes):

  1. Preheat oven to 350°F (175°C)
  2. Line a 9x13-inch baking sheet with parchment paper or aluminum foil
  3. Arrange San Jorge soda crackers in a single layer on the baking sheet, covering the entire surface (break crackers as needed to fill gaps)

Make the Caramel (10 minutes):

  1. In a medium saucepan, melt butter over medium heat
  2. Add brown sugar and salt, stirring constantly
  3. Bring to a boil and cook for 3-4 minutes, stirring continuously until mixture is bubbly and slightly thickened
  4. Remove from heat immediately

Bake (10 minutes):

  1. Pour the hot caramel evenly over the crackers, spreading with a spatula to cover all crackers
  2. Bake for 8-10 minutes until the caramel is bubbling vigorously
  3. Remove from oven immediately (don't overbake or it will taste burnt)

Add Chocolate (5 minutes):

  1. Sprinkle chocolate chips evenly over the hot toffee
  2. Let sit for 2-3 minutes until chocolate softens
  3. Spread melted chocolate with a spatula to create an even layer
  4. Immediately sprinkle with nuts, sea salt, and/or sprinkles while chocolate is still wet

Set and Serve:

  1. Let cool at room temperature for 30 minutes
  2. Refrigerate for at least 1 hour until completely set
  3. Break into irregular pieces like bark
  4. Store in an airtight container at room temperature for up to 1 week

Chef's Tips

  • Use San Jorge crackers: Their classic flavor and crispy texture make them perfect for this recipe
  • Work quickly: The caramel sets fast, so have everything ready before you start
  • Watch the caramel: It can burn quickly—remove from heat as soon as it thickens
  • Customize: Try white chocolate, different nuts, or dried fruit
  • Make ahead: This keeps well and actually improves after a day as flavors meld
  • Gift idea: Package in cellophane bags with ribbons for beautiful homemade gifts

Variations

Dulce de Leche Version: Drizzle dulce de leche over the chocolate layer Tropical: Add toasted coconut flakes and dried mango pieces Spicy: Sprinkle cayenne pepper with the sea salt Festive: Use red and green sprinkles for Christmas, or match your party colors

Serves: 12-16 pieces

Prep Time: 15 minutes

Cook Time: 10 minutes

Chill Time: 1 hour

¡Que rico! Perfect for sharing or not...

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