Introduction

Churro Saltine Toffee is a delightful twist on classic toffee, combining the salty crunch of saltine crackers with a sweet cinnamon-sugar topping and rich white chocolate. This easy, no-bake treat is perfect for satisfying your sweet tooth with a unique balance of flavors.

The image shows multiple square pieces of a layered snack lying close together on brown paper, placed over a white marbled surface. Each piece has two thin, light beige layers with a middle layer of gooey, golden caramel. The top layer is covered evenly with a mixture of cinnamon and sugar, giving it a grainy, brown speckled texture. Some pieces have small broken crumbs around them, showing the crisp edges and smooth caramel inside. 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°F (200°C). Line a baking sheet with parchment paper and arrange the saltine crackers in a single layer, covering the entire sheet.
Step 2: In a saucepan, melt the salted butter over medium heat. Stir in the brown sugar and bring the mixture to a boil. Let it boil for 3 minutes while stirring constantly.
Step 3: Pour the hot butter and sugar mixture evenly over the arranged saltine crackers, spreading gently if needed to cover all crackers.
Step 4: Place the baking sheet in the oven and bake for 5 minutes, until the toffee mixture is bubbling and spread evenly.
Step 5: Remove from the oven and immediately sprinkle the white chocolate chips evenly over the hot toffee layer. Let them sit for a few minutes until melted, then use a spatula to spread the chocolate smoothly over the top.
Step 6: In a small bowl, mix the sugar and cinnamon, then sprinkle the mixture evenly over the melted white chocolate.
Step 7: Allow the toffee to cool completely at room temperature or in the refrigerator until firm. Once set, break into pieces and enjoy.

Tips & Variations

Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
For a richer flavor, try using dark chocolate chips instead of white chocolate.
Add a sprinkle of sea salt on top after spreading the chocolate for an enhanced salty-sweet contrast.

Storage

Store the churro saltine toffee in an airtight container at room temperature for up to one week. For longer storage, keep it refrigerated. To enjoy, let it come to room temperature before serving to soften the chocolate slightly.

How to Serve

The image shows several square-shaped dessert pieces stacked slightly over each other, with a visible two-layer structure. The top layer is thin and covered with a brown sugar and cinnamon mix that gives a slightly grainy texture and speckled look in light and dark brown shades. The bottom layer is lighter and smooth, resembling a thin dough base with a soft beige color. Some pieces have caramel or toffee filling oozing slightly between the layers, showing a glossy and sticky texture. Small crumbs and broken bits are scattered around on beige parchment paper set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular crackers instead of saltine?

Saltine crackers work best because of their thin, sturdy texture and slight saltiness, which balances the sweetness. Using other crackers may affect the final texture and flavor.

How do I prevent the toffee from sticking to the pan?

Line your baking sheet with parchment paper or a silicone baking mat before adding the crackers. This will make it easy to lift the toffee off without sticking.

Churro Saltine Toffee Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

Churro Saltine Toffee is a delightful dessert layering crispy salted crackers with a buttery, caramelized brown sugar topping, finished with a cinnamon-sugar sprinkle and melted white chocolate. This treat blends sweet and salty flavors with a crunchy, rich texture perfect for parties or a special snack.

Author: Nora
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 1 hour 20 minutes
Yield: About 24 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cracker Layer

40 Saltine Crackers

Toffee Topping

1 cup Salted Butter
1 cup Brown Sugar

Chocolate & Cinnamon Sugar

2 cups Ghirardelli White Chocolate Chips
1/4 cup Sugar
1 tsp Cinnamon

Instructions

Prepare the Baking Sheet: Line a large rimmed baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier. Arrange the 40 saltine crackers in a single layer covering the entire sheet.
Make the Toffee Sauce: In a medium saucepan, melt 1 cup of salted butter over medium heat. Once melted, add 1 cup of brown sugar, stirring constantly. Bring the mixture to a gentle boil for about 3 minutes until it thickens and bubbles, ensuring the sugar fully dissolves to create a smooth caramel.
Pour Toffee Over Crackers: Immediately pour the hot toffee mixture evenly over the arranged saltine crackers, spreading quickly with a spatula to cover all crackers evenly before it starts to set.
Bake the Toffee: Place the baking sheet in a preheated oven at 350°F (175°C) and bake for about 5 to 7 minutes. The toffee should bubble and become golden, allowing the flavors to meld and the saltines to absorb some caramel.
Sprinkle Cinnamon Sugar: As soon as the pan comes out of the oven, mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle this cinnamon sugar evenly over the hot toffee layer to add a warm, spicy sweetness that mimics churro flavors.
Melt the White Chocolate: In a microwave-safe bowl, melt 2 cups of Ghirardelli white chocolate chips in 20-second intervals, stirring between each, until smooth and fully melted. Drizzle or spread the melted white chocolate over the warm toffee and cinnamon sugar layer.
Cool and Set: Allow the entire dessert to cool completely at room temperature for about 1 hour, or place in the refrigerator for 20-30 minutes until the toffee and chocolate set firmly into a delicious crunchy toffee bark.
Serve: Once set, break into pieces and serve. Store leftover pieces in an airtight container at room temperature or in the refrigerator for up to a week.

Notes

Line the baking sheet properly with foil or parchment to make removing the toffee easier.
Be careful when pouring the hot toffee over the crackers to avoid burns.
You can substitute dark or milk chocolate chips for a different flavor profile.
If your oven tends to run hot, keep an eye on the toffee during baking to avoid burning.
This recipe can be doubled or halved easily depending on portion needs.

Keywords: churro saltine toffee, saltine cracker toffee, white chocolate toffee, salty sweet dessert, caramel toffee bark