Introduction

Churro Saltine Toffee is a delightful combination of sweet, salty, and cinnamon flavors with a crunchy texture. This easy-to-make treat combines buttery toffee, crisp saltine crackers, and a smooth white chocolate topping for a snack that’s perfect for sharing or satisfying your sweet tooth.

The image shows a close-up of a stack of four layered snack squares on brown parchment paper, set against a white marbled texture. Each square has a bottom light beige cracker layer with a crumbly texture, followed by a white smooth cream layer. Above this is a thick, shiny caramel layer in a golden tan color, topped with another thin cracker layer. The topmost layer is a white cream layer sprinkled with coarse granulated sugar mixed with cinnamon, providing a sparkling effect. Small crumbs and flakes are scattered around the base of the stack. 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 with non-stick spray to prepare for easy cleanup.
Step 2: In a small bowl, whisk together the sugar and cinnamon; set this mixture aside for later.
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. Stir frequently and bring the mixture to a boil. Once boiling, continue stirring and boil for an additional 5 minutes to develop a smooth toffee.
Step 5: Carefully pour the hot butter and sugar mixture evenly over the saltine crackers, then spread it gently to cover all the crackers.
Step 6: Place the baking sheet in the oven and bake for 5 minutes, allowing the toffee to set on the crackers.
Step 7: Remove the pan from the oven and let it sit for a minute or two to allow the crackers to 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 warm toffee so they begin to melt.
Step 9: Once the chips are melted, use a spatula or butter knife to spread the white chocolate evenly over the toffee and crackers.
Step 10: Sprinkle the reserved cinnamon sugar mixture evenly on top of the melted white chocolate. Allow the whole treat to cool before cutting or breaking into pieces to serve.

Tips & Variations

For a richer flavor, use dark brown sugar instead of light brown sugar in the toffee.
If you prefer a different chocolate, try milk or semi-sweet chocolate chips instead of white chocolate.
To add extra crunch, sprinkle chopped nuts like pecans or almonds over the melted chocolate before the cinnamon sugar.
Make sure to keep a close eye during boiling to avoid burning the butter and sugar mixture.

Storage

Store the churro saltine toffee in an airtight container at room temperature. It will keep well for up to one week. For longer storage, refrigerate it and bring to room temperature before serving. To re-crisp, allow it to sit out for a bit after refrigeration.

How to Serve

A close-up view of a square stack of layered dessert bars on a piece of brown parchment paper over a white marbled surface, consisting of six visible layers. The bottom layer is a light tan, crumbly cracker base, followed by a creamy white layer, then a shiny golden caramel layer with a sticky texture, alternating with the cracker, white creamy layers, and caramel, topped with a light brown layer dusted generously with sugar and cinnamon crystals. The top appears slightly rough and sprinkled with sugar, with crumbs scattered around the stack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different brand of crackers?

Yes, you can use similar salted crackers, but saltines are preferred for their thin, crisp texture that balances well with the sweet toffee.

What if my chocolate doesn’t melt completely?

If the white chocolate chips don’t melt fully, you can place the pan back in the warm oven for a minute or use a spatula to gently press and spread the chips until smooth.