Introduction

Churro Saltine Toffee is a deliciously addictive treat that combines the crunch of saltine crackers with a rich caramel toffee and a sweet white chocolate topping. Finished with a cinnamon sugar sprinkle, this easy dessert is perfect for snacking or sharing at gatherings.

A stack of layered bars with seven visible layers, alternating between light brown cracker-like layers and creamy white filling, topped with a thick glossy caramel layer and sprinkled heavily with cinnamon sugar. The top layer has a grainy texture from the sugar and cinnamon, and the caramel edges are slightly melted and uneven. The bars are cut into squares with crumbly edges, placed on light brown parchment paper over a white marbled surface, with additional squares and crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup Sugar
1 tsp Cinnamon
40 Saltine Crackers
1 cup Salted Butter
1 cup Brown Sugar
2 cups Ghirardelli White Chocolate Chips

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit. Line a 10 x 15-inch baking sheet with aluminum foil and spray it lightly with non-stick spray.
Step 2: In a small bowl, whisk together the sugar and cinnamon until combined. Set this cinnamon sugar mixture aside.
Step 3: Arrange the saltine crackers in a single layer on the prepared baking sheet, covering the entire surface.
Step 4: In a saucepan, combine the salted butter and brown sugar. Heat over medium, stirring frequently, and bring the mixture to a boil. Once boiling, continue stirring and let it boil for 5 minutes to achieve the proper toffee consistency.
Step 5: Carefully pour the hot butter and sugar mixture evenly over the layer of saltine crackers, spreading it with a spatula if needed to cover all crackers.
Step 6: Place the baking sheet in the oven and bake for 5 minutes. This allows the toffee to set and soak into the crackers.
Step 7: Remove the pan from the oven and let it sit for a minute or two so the crackers settle. Use a butter knife to gently push any overlapping crackers back into place.
Step 8: Immediately sprinkle the white chocolate chips evenly over the hot toffee. Let them sit a few minutes until they begin to melt, then spread the melted chocolate smoothly with a spatula or knife.
Step 9: Finally, sprinkle the cinnamon sugar mixture evenly over the melted white chocolate.
Step 10: Allow the toffee to cool completely and then cut or break it into pieces to serve.

Tips & Variations

For a chocolate twist, substitute semi-sweet chocolate chips for the white chocolate or drizzle dark chocolate on top after the white chocolate sets.
Use unsalted butter if preferred, but add a pinch of salt to enhance the buttery flavor.
Make sure to stir the toffee mixture continuously during boiling to prevent burning and ensure a smooth texture.
If you want extra crunch, lightly toast the saltines before the toffee step, but do not burn them.

Storage

Store the churro saltine toffee in an airtight container at room temperature for up to one week. For longer storage, keep it in the refrigerator for up to two weeks. To re-soften slightly, allow it to come to room temperature before serving. Avoid refrigeration if possible, as it can make the toffee hard to bite.

How to Serve

The image shows several square pieces of a layered dessert scattered on a white marbled surface. Each piece has two visible layers: a bottom layer of light golden brown with a slightly crumbly texture, and a thick top layer of creamy white sprinkled generously with a mix of fine cinnamon and coarse sugar crystals, giving a grainy, sparkling appearance. One piece in the foreground has a bite taken out of it, revealing the creamy layer inside. Small crumbs and broken bits surround the pieces, suggesting a crunchy texture. The overall look is rustic and homemade, with soft focus in the 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 work best for their crunch and slight saltiness, but you may experiment with similar plain crackers like water crackers. Avoid overly sweet or flavored crackers to maintain balance.

How do I know when the toffee is done?

The toffee is ready after boiling the butter and brown sugar mixture for 5 minutes and spreading it over the crackers. The texture should be slightly thickened and glossy. After baking and cooling, it will harden into the characteristic crunchy toffee layer.

Churro Saltine Toffee Recipe

Print Recipe

★★★★★

5 from 319 reviews

This Churro Saltine Toffee is a delightful twist on traditional toffee, layering crispy saltine crackers with a rich, buttery brown sugar caramel and topped with melted white chocolate and cinnamon sugar for a sweet and salty treat that’s perfect for any occasion.

Author: Tara
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

For the Cinnamon Sugar

1/4 cup Sugar
1 tsp Cinnamon

For the Toffee Base

40 Saltine Crackers
1 cup Salted Butter
1 cup Brown Sugar

For the Topping

2 cups Ghirardelli White Chocolate Chips

Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the toffee.
Prepare Baking Sheet: Line a 10 x 15 inch baking sheet with aluminum foil and spray with non-stick spray to prevent sticking.
Mix Cinnamon Sugar: In a small bowl, whisk together sugar and cinnamon. Set this mixture aside for later use.
Arrange Crackers: Place the saltine crackers in a single layer on the prepared baking sheet, ensuring full coverage.
Make Caramel: In a saucepan, combine the salted butter and brown sugar. Stir frequently and bring the mixture to a boil. Continue stirring and boil for 5 minutes to reach the correct caramel consistency.
Pour Caramel Over Crackers: Immediately pour the hot caramel mixture evenly over the arranged saltine crackers, spreading as necessary to cover all crackers uniformly.
Bake Toffee: Place the baking sheet in the preheated oven and bake for 5 minutes to set the caramel and allow it to soak into the crackers.
Settle and Adjust Crackers: Remove the baking sheet from the oven and let it sit for a minute or two until the crackers settle. Push any overlapping crackers back into place carefully using a butter knife.
Add White Chocolate: Sprinkle the white chocolate chips evenly over the warm toffee covered crackers. Allow them to sit until they melt.
Spread Chocolate: Once melted, spread the white chocolate evenly over the top of the toffee layer using a spatula or knife.
Sprinkle Cinnamon Sugar: Evenly sprinkle the prepared cinnamon sugar mixture over the melted white chocolate before it sets.
Cut and Serve: After allowing the mixture to cool and set, cut or break into pieces and serve your delicious churro saltine toffee.

Notes

Use salted butter to balance the sweetness with a bit of saltiness.
Ensure to stir the caramel mixture continuously while boiling to avoid burning.
Let the white chocolate chips melt fully before spreading for best texture.
Store leftover toffee in an airtight container to keep it fresh and crisp.
For a dairy-free option, substitute butter and white chocolate with vegan alternatives.

Keywords: Churro Saltine Toffee, Saltine Toffee, White Chocolate Toffee, Cinnamon Sugar Toffee, Easy Dessert, Holiday Treat