Churro Saltine toffee is a delicious twist on the classic cracker toffee we all know and love. Salty crackers form the base for a rich layer of buttery toffee, white chocolate, cinnamon, and sugar. This irresistible treat is so simple to make you’ll find yourself whipping it up not just during the holidays, but all year long.

 

Cinnamon sugar is one of my all-time flavor combinations. It’s what makes my popular churro snack mix so good and what takes this churro Saltine toffee to the next level.

When I make this cracker toffee it does not last long. I’ve learned the hard way that one batch is never enough, especially when my kids sneak pieces before it is fully set.

The great thing about this recipe is that you probably have most of the ingredients in your kitchen. It’s perfect for last minute gatherings and even gifting to friends.

If you like sweet treats be sure to check out this pecan pie bark and s’mores bark.

Why you’ll love this recipe

• Flavor for days. The saltiness of the crackers, sweetness of the toffee, and taste of the cinnamon sugar make this treat unforgettable.
• Few ingredients. There is a good chance you might already have the ingredients needed to make this recipe.
• No candy thermometer. No need for a candy thermometer for this recipe.
• A favorite anytime of year. This doesn’t have to be just for the holidays. It’s great served for any occasion.

Ingredients

• Saltine crackers – Classic Saltine crackers are the base for this toffee. I prefer the salted top Saltines, but you can use your favorite.
• Butter – I like to use unsalted butter so that I can control the sodium.
• Brown sugar – Light brown sugar is used to make the toffee.
• Vanilla extract – Adds a little warmth and sweetness.
• Salt – A pinch of salt to balance the sweetness.
• Cinnamon – Ground cinnamon
• Sugar – Granulated sugar

How to make churro Saltine toffee

Scroll to the bottom for the full list of ingredients and printable directions.

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil. Spray the foil with non-stick cooking spray.
2. Lay the Saltine crackers on the prepared baking sheet. Mix together the granulated sugar and cinnamon in a bowl. Set aside.

3. Place the butter and brown sugar in a saucepan. Stir and bring to a boil. Boil and stir for 5 minutes. Remove the saucepan from heat, stir in vanilla and salt.
4. Pour the mixture over the crackers.

5. Bake for 5 minutes. Immediately sprinkle the white chocolate chips over the crackers. Let them sit a few minutes to start to melt. Spread the white chocolate over the toffee.
6. Sprinkle the cinnamon sugar mixture over the white chocolate. Let the crackers sit for at least 1 hour before breaking apart.

Heather’s recipe tips

• Use good chocolate. I recommend using good white chocolate like Nestle or Ghirardeli.
• Spray the aluminum foil. Make sure to spray the foil with non-stick cooking spray.
• Watch the toffee while cooking. Make sure to keep an eye on the butter and brown sugar while it’s boiling. You will want to stir it so it doesn’t burn.
• Cool before serving. I like to let this toffee sit for at least an hour to let everything harden. This makes it easier to break apart.

Variations

• Crackers – You can substitute with Club crackers, Ritze crackers, or graham crackers.
• Other toppings – You can add colorful sprinkles, flaked salt, a drizzle of caramel, or some toffee bits on top of the cinnamon sugar.

Churro Saltine toffee storage

Keep this in an airtight container at room temperature for up to 2 weeks. It can also be frozen for up to 2 months.

More easy treat recipes

• Potato candy – A classic recipe that uses mashed potatoes.
• Chocolate covered espresso beans – A super simple chocolate treat.
• Chocolate covered potato chips – A great mixture of salty and sweet.
• Reindeer crack – A mixture of chips, candy, and white chocolate.

Let me know if you try this churro toffee in the comments below.