Introduction

Churro Saltine Toffee is a delightful twist on traditional toffee, combining the salty crunch of saltine crackers with a rich caramel layer and a sweet cinnamon-sugar finish. Topped with creamy white chocolate, this treat offers a perfect balance of flavors and textures that’s sure to satisfy your sweet tooth.

A stack of five square dessert bars is placed inside a white dish; each bar has two main layers with a crisp, golden-brown bottom layer covered by a smooth, creamy white top layer, sprinkled lightly with cinnamon sugar giving a grainy texture on top. The bars are slightly uneven in thickness, showing a soft and chewy interior between the layers. The background has a white marbled texture with blurred items including a glass of light brown drink and a red-striped cloth visible in soft focus. The scene is brightly lit showcasing the textures and colors clearly, photo taken with an iphone --ar 4:5 --v 7

Ingredients

40 salted saltine crackers
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 cup unsalted butter
1 cup brown sugar
2 cups white chocolate chips

Instructions

Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. Arrange the saltine crackers in a single layer on the prepared baking sheet.
Step 2: In a small bowl, mix the granulated sugar and cinnamon together until evenly combined. Set aside.
Step 3: In a small saucepan, melt the butter with the brown sugar. Bring the mixture to a boil and let it boil for about 3 minutes until it reaches a deep caramel color. Pour the hot caramel evenly over the saltine crackers and spread gently with a rubber spatula to cover them completely.
Step 4: Bake the caramel-covered crackers for 5 to 6 minutes, until the caramel mixture is bubbly.
Step 5: Remove from the oven and immediately sprinkle the white chocolate chips evenly over the top. Let them sit for 5 minutes to melt. If needed, place the pan back in the oven for about 1 minute to encourage melting.
Step 6: Using a spatula, spread the melted white chocolate into an even layer. While it is still wet, sprinkle the cinnamon sugar mixture evenly over the top.
Step 7: Allow the toffee to cool completely. For faster setting, place the pan in the refrigerator for about 10 minutes. Once the white chocolate is firm, break the toffee into pieces and serve.

Tips & Variations

Use dark or milk chocolate chips instead of white chocolate for a richer flavor variation.
Swap salted butter for unsalted and adjust the added salt accordingly for better control over saltiness.
Add a pinch of sea salt on top of the white chocolate before it sets for an extra salty-sweet contrast.

Storage

Store the cooled toffee pieces in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. To re-crisp slightly, let the toffee sit at room temperature before serving.

How to Serve

A close-up image of four stacked dessert bars with three distinct layers each: the bottom layer is a golden-brown crumbly crust, the middle layer is thick and creamy white filling, and the top layer is a golden-brown crumbly crust sprinkled evenly with sugar and cinnamon, giving it a rough, grainy texture. The bars have uneven edges and are stacked slightly off-center on a white plate, placed on a white marbled textured surface with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker?

Saltine crackers are ideal because of their thin, crisp texture and salty flavor, but you can try other light, crisp crackers. Avoid overly thick or flavored varieties as they may alter the toffee’s texture and taste.

How do I know when the caramel is ready?

The caramel should boil for about 3 minutes until it reaches a deep caramel color. This ensures it’s cooked enough to set properly and develop rich flavor without burning.

Churro Saltine Toffee Recipe

Print Recipe

★★★★★

4.7 from 60 reviews

Churro Saltine Toffee is a delightful dessert combining crispy saltine crackers with a buttery caramel layer, topped with melted white chocolate and a cinnamon-sugar sprinkle. This easy-to-make treat offers a perfect balance of sweet, salty, and spicy flavors reminiscent of churros, making it a crowd-pleasing snack or dessert for any occasion.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: About 40 pieces 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Base

40 salted saltine crackers

Cinnamon Sugar Topping

1/4 cup granulated sugar
1 teaspoon ground cinnamon

Caramel Layer

1 cup unsalted butter
1 cup brown sugar

Topping

2 cups white chocolate chips

Instructions

Preheat and Prepare Cracker Layer: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. Arrange the 40 salted saltine crackers in a single layer evenly over the lined sheet.
Mix Cinnamon Sugar: In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. Stir until well blended and set aside for topping later.
Make Caramel Sauce: In a small saucepan, melt 1 cup unsalted butter over medium heat. Add 1 cup brown sugar to the melted butter and bring the mixture to a boil. Let it boil for about 3 minutes until it turns a deep caramel color, stirring occasionally to prevent burning.
Pour Caramel Over Crackers: Carefully pour the hot caramel mixture over the arranged saltine crackers on the baking sheet. Use a rubber spatula to evenly spread the caramel, ensuring all crackers are covered completely.
Bake Caramel-Coated Crackers: Place the baking sheet in the preheated oven and bake for 5 to 6 minutes. The caramel should be bubbly and fully melted over the crackers.
Add White Chocolate Chips: Remove the baking sheet from the oven and immediately sprinkle 2 cups of white chocolate chips evenly across the hot caramel layer. Let the chips sit for about 5 minutes to soften and melt. If they don’t melt fully, return the pan to the oven for about 1 minute to encourage melting.
Spread White Chocolate and Add Cinnamon Sugar: Using a spatula, spread the melted white chocolate into an even layer over the caramel. While the chocolate is still warm and soft, sprinkle the reserved cinnamon sugar mixture evenly over the top.
Cool and Set: Allow the toffee to cool completely at room temperature. For quicker setting, place the pan in the refrigerator for about 10 minutes until the white chocolate is firm.
Serve: Once set, break the toffee into pieces and serve as a sweet, crunchy treat.

Notes

You can substitute salted saltine crackers with any salted cracker, but saltines are preferred for their flavor and texture.
Be cautious when boiling the caramel mixture; do not overcook as it can burn and turn bitter.
If white chocolate does not melt completely, briefly warming the pan in the oven helps achieve a smooth layer.
Store leftover toffee in an airtight container at room temperature for up to one week.
For variation, try drizzling melted dark or milk chocolate instead of white chocolate.

Keywords: churro toffee, saltine cracker toffee, cinnamon toffee, white chocolate toffee, easy dessert, caramel toffee, sweet snack