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–+ servings
Churro Saltine Toffee

Churro Saltine Toffee: Sweet, Salty Bliss in Every Bite

Churro Saltine Toffee is an easy dessert that combines crunchy saltine crackers with buttery toffee and cinnamon sugar for a delicious treat.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toffee
  • 30 pieces Saltine Crackers Alternative: graham crackers or Ritz crackers
  • 2 cups Unsalted Butter Always go for real butter for the best flavor
  • 2 cups Brown Sugar Essential for caramel-like texture
  • 1 tablespoon Vanilla Extract
For the Topping
  • 2 tablespoons Ground Cinnamon Combine with granulated sugar for topping
  • 2 tablespoons Granulated Sugar

Equipment

  • baking sheet
  • medium saucepan
  • spatula
  • Parchment Paper

Method
 

Step-by-Step Instructions
  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.
  2. In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until bubbling. Boil for 3 minutes without stirring, then remove from heat and stir in vanilla.
  3. Pour the toffee mixture over the crackers, spreading it gently. Bake for 5 minutes until bubbly and golden.
  4. Remove from oven and immediately sprinkle cinnamon sugar mixture over the hot toffee, pressing it down with a spatula to help it adhere.
  5. Allow to cool for 15-20 minutes, or refrigerate for 10-15 minutes. Break into pieces for serving.

Nutrition

Serving: 1pieceCalories: 180kcalCarbohydrates: 25gProtein: 1gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 150mgPotassium: 50mgSugar: 14gVitamin A: 5IUCalcium: 1mgIron: 2mg

Notes

Don’t fuss with a candy thermometer; boil the toffee for exactly 3 minutes for perfect results. Use parchment paper for easy removal and clean-up. Refrigerate for quick cooling and easier breaking.

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