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Delicious Churro Saltine Toffee made with salted crackers, caramel, and cinnamon sugar.

Churro Saltine Toffee

A simple and quick dessert combining salty saltine crackers with a sweet toffee layer, topped with chocolate and a churro-inspired cinnamon sugar mix.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cracker Base
  • 1 pack Saltine crackers Enough to cover a sheet pan in one layer.
Toffee Layer
  • 1 cup Butter Real butter tastes best.
  • 1 cup Brown sugar For deep caramel flavor.
Toppings
  • 1 cup Semisweet chocolate chips For spreading over the toffee layer.
  • 1 tbsp Cinnamon For churro topping.
  • 1 cup Granulated sugar For churro topping.
  • a pinch Salt Optional, for added flavor.
  • a pinch Chopped nuts Optional, for added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F. Line a rimmed baking sheet with foil, then add parchment on top if you have it.
  2. Arrange saltines in a single layer, tight like puzzle pieces.
Toffee Making
  1. In a saucepan, melt butter and brown sugar together over medium heat. Stir until it is smooth.
  2. Let the mixture come to a steady bubble and boil for about 3 minutes while stirring often until glossy and thicker.
Baking
  1. Carefully pour the hot toffee over the crackers, using a spatula to gently spread it so most of the crackers are covered.
  2. Bake for about 5 to 7 minutes until you see toffee bubbling on the surface.
Finishing Touches
  1. Remove the pan from the oven and sprinkle chocolate chips over the hot toffee. Wait 2 to 3 minutes for them to soften, then spread into an even layer.
  2. Mix cinnamon and sugar in a small bowl, then sprinkle generously over the melted chocolate.
Cooling
  1. Let it cool at room temperature for a bit, then chill in the fridge until firm.
  2. Break into pieces or slice with a sharp knife.

Notes

Store pieces in an airtight container. If your kitchen is warm, keep it refrigerated. It is great for about a week, but often gone within three days.