This Churro Saltine Toffee is an irresistible sweet and crunchy treat that combines buttery toffee, cinnamon sugar, and crispy saltine crackers. A delightful twist on classic toffee, this easy recipe is perfect for holiday gifts, parties, or a quick homemade indulgence.
Why You’ll Love This Recipe
- Easy to Make – Just a few simple ingredients and quick prep time.
- Sweet & Salty Combo – The perfect balance of flavors.
- Crispy & Buttery Texture – A crunchy, caramelized treat with a churro-inspired twist.
- Great for Gifting – Perfect for holiday trays or packaged as a sweet gift.
- No Candy Thermometer Needed – Simple stovetop and oven-baked method.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Saltine crackers
- Unsalted butter
- Brown sugar
- Vanilla extract
- Cinnamon
- Granulated sugar
- White chocolate (melted, optional for drizzle)
- Sea salt (optional, for garnish)
Directions
- Preheat Oven – Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Arrange Crackers – Lay saltine crackers in a single layer on the prepared baking sheet.
- Make Toffee Mixture – In a saucepan, melt butter and brown sugar over medium heat, stirring until fully combined and bubbling.
- Pour & Bake – Pour the toffee mixture over the crackers, spreading evenly. Bake for 7-10 minutes until bubbly.
- Add Churro Topping – In a bowl, mix cinnamon and granulated sugar. Sprinkle evenly over the hot toffee.
- Cool & Break – Let the toffee cool completely, then break into pieces.
- Optional Drizzle – Drizzle melted white chocolate over the cooled toffee for extra flavor.
Servings and Timing
- Servings: 12-16 pieces
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cool Time: 30 minutes
- Total Time: 50 minutes
Variations
- Chocolate Layer – Spread melted dark or milk chocolate over the toffee before adding cinnamon sugar.
- Nutty Crunch – Sprinkle chopped pecans or almonds before baking.
- Extra Spiced – Add nutmeg or pumpkin spice for a seasonal twist.
- Gluten-Free Option – Use gluten-free crackers in place of saltines.
Storage/Reheating
- Room Temperature – Store in an airtight container for up to 1 week.
- Refrigeration – Keep in the fridge for up to 2 weeks for a firmer texture.
- Freezing – Freeze for up to 2 months; thaw at room temperature before serving.
FAQs
Can I use graham crackers instead of saltines?
Yes! Graham crackers will add a slightly sweeter flavor and still work well with the toffee mixture.
How do I prevent the toffee from becoming too hard?
Make sure to bake just until bubbly, and avoid overcooking the sugar mixture.
Can I use margarine instead of butter?
Butter is recommended for the best flavor and consistency, but margarine can be used in a pinch.
How do I ensure my toffee doesn’t stick to the pan?
Lining your baking sheet with parchment paper or a silicone mat will help prevent sticking.
Can I double this recipe?
Absolutely! Use a larger baking sheet and double all ingredients accordingly.
What’s the best way to break the toffee into pieces?
Once cooled, use your hands or a knife to break it into bite-sized pieces.
Can I make this dairy-free?
Yes! Use dairy-free butter and dairy-free white chocolate for a lactose-free version.
Should I store this in the fridge?
It can be stored at room temperature, but refrigerating it helps maintain a crisp texture.
Can I add other flavors to the topping?
Yes! Try adding cocoa powder, espresso powder, or caramel drizzle for a unique twist.
Is this similar to traditional churros?
Yes! The cinnamon-sugar topping gives it that classic churro flavor with the convenience of a toffee base.
Conclusion
This Churro Saltine Toffee is a simple yet indulgent treat that’s perfect for satisfying your sweet tooth. Whether you’re making it for a special occasion, holiday gifting, or just because, this easy-to-make recipe will become a new favorite. Try it today and enjoy the delicious blend of buttery toffee and cinnamon sugar!
PrintChurro Saltine Toffee
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: : 1 hour 18 minutes
- Yield: 20 pieces 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, Mexican-Inspired
Description
This easy and addictive churro-inspired toffee is made with crispy saltine crackers, a buttery toffee layer, and a cinnamon-sugar topping. It’s crunchy, sweet, and perfect for the holidays—or anytime you need a quick and delicious treat!
Ingredients
- 40 saltine crackers (enough to line a baking sheet)
- 1 cup unsalted butter
- 1 cup brown sugar (light or dark)
- 1 tsp vanilla extract
- 1 1/2 cups white chocolate chips
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven – Set to 375°F (190°C). Line a rimmed baking sheet with parchment paper or aluminum foil and lightly grease it.
- Arrange the crackers – Lay saltine crackers in a single layer on the prepared baking sheet.
- Make the toffee – In a saucepan over medium heat, melt butter and brown sugar. Stir constantly until it comes to a boil. Let it boil for 3 minutes without stirring. Remove from heat and stir in vanilla extract.
- Pour & bake – Pour the hot toffee evenly over the crackers and spread with a spatula. Bake for 5 minutes, until bubbly.
- Add white chocolate – Remove from the oven and immediately sprinkle white chocolate chips over the hot toffee. Let sit for 2 minutes, then spread evenly as it melts.
- Make the churro topping – In a small bowl, mix granulated sugar and cinnamon. Sprinkle over the melted chocolate.
- Chill & break – Let cool at room temperature for 30 minutes, then refrigerate for 1 hour until firm. Break into pieces and enjoy!
Notes
- For extra crunch, swap saltines for Ritz crackers or graham crackers.
- Add a drizzle of caramel or melted dark chocolate for extra richness!
- Store in an airtight container for up to 1 week at room temperature or freeze for longer storage.
Nutrition
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Your email address will not be published. Required fields are marked *