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Churro Saltine Toffee A stack of caramel and chocolate cracker toffee squares layered with cream filling, dusted with powdered sugar, and set against warm festive lights.

Churro Saltine Toffee

This foolproof churro saltine toffee combines buttery caramel, crisp crackers, and a cinnamon-sugar topping for an irresistible sweet-and-salty treat. No candy thermometer needed just 20 minutes and pantry staples for bakery-level magic at home.
5 from 1 vote
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Course: Candy, Dessert, Snack
Cuisine: American, Fusion, Holiday
Keyword: Churro Cracker can, Churro saltine toffee recipe eas, Churro saltine toffee recipe easy, Churro snack mix, Sweet & salty churro bites
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 20 servings
Calories: 220kcal
Cost: 8$

Equipment

  • 1 Rimmed baking sheet (15x10 inch) (Lined with parchment or silicone mat)
  • 1 Medium saucepan (2-3 quart) (For boiling butter-sugar mixture)
  • 1 Wooden spoon or heat-resistant spatula (To stir caramel)
  • 1 Small mixing bowl (For cinnamon sugar)
  • 1 Timer (Crucial for the 3-minute boil)

Ingredients

Toffee Base

  • 40 crackers Saltine crackers - About one sleeve
  • 1 cup Unsalted butter - 2 sticks
  • 1 cup Brown sugar - Packed
  • 1 teaspoon Vanilla extract - Adds depth
  • ¼ teaspoon Sea salt - Optional but recommended

Churro Topping

  • ⅓ cup Granulated sugar - For coating
  • 2 tablespoon Ground cinnamon
  • 1 pinch Sea salt - Balances sweetness

Optional Add-ins

  • 1 cup Semi-sweet chocolate chips - For chocolate churro bark
  • ½ cup White chocolate chips - For drizzle
  • ½ cup Chopped pecans or almonds - For nutty crunch
  • 1 cup Mini marshmallows - Emma’s favorite twist

Instructions

  • Line a rimmed baking sheet (15x10 inch) with parchment paper or a silicone mat. Arrange saltine crackers in a single even layer and preheat oven to 350°F (175°C).
    A parchment-lined baking tray arranged with neatly placed saltine crackers being sprinkled with cinnamon sugar from a small white bowl.
  • Mix granulated sugar, cinnamon, and a pinch of salt in a small bowl. Set aside for topping.
  • In a medium saucepan, melt butter and brown sugar over medium heat, stirring until combined. Bring to a boil and cook for exactly 3 minutes without stirring. Remove from heat and stir in vanilla extract.
    A baking tray filled with freshly baked caramelized toffee squares sprinkled with sugar crystals, cooling and glistening in the light.
  • Pour the hot toffee mixture evenly over the saltines and spread quickly. Bake for 8–10 minutes until bubbling and caramelized.
  • Immediately sprinkle the cinnamon sugar mixture evenly over the hot toffee. Let cool completely for about 2 hours before breaking into pieces and storing in an airtight container.
    A close-up of golden, sugar-coated cracker toffee being drizzled with caramel sauce, showing layers of cream and crispy pastry.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 35g | Calories: 220kcal (11%) | Carbohydrates: 26g (9%) | Protein: 1.5g (3%) | Fat: 13g (20%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg (10%) | Sodium: 160mg (7%) | Potassium: 50mg (1%) | Fiber: 0.5g (2%) | Sugar: 20g (22%) | Vitamin A: 350IU (7%) | Calcium: 25mg (3%) | Iron: 0.5mg (3%)
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