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–+ servings
Churro Saltine Toffee

Churro Saltine Toffee for a Sweet Crunchy Home Treat

Churro Saltine Toffee combines crunchy saltine crackers with buttery toffee for a delightful and easy dessert.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toffee Base
  • 1 package Saltine crackers Offers a delightful crunch
  • 1 cup Unsalted butter For dairy-free option, use vegan butter
  • 1 cup Brown sugar Creates a caramel-like flavor
For the Toppings
  • 1 cup Semi-sweet chocolate chips Consider dark chocolate for a richer taste
  • 1 teaspoon Cinnamon Infuses classic churro flavor; swap with nutmeg for a twist
  • 0.5 cup Granulated sugar No substitutions needed
  • 0.25 teaspoon Sea salt Optional for a delicious finish

Equipment

  • Oven
  • medium saucepan
  • Baking Sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange the saltine crackers in a single, even layer on the baking sheet.
  3. Melt the unsalted butter and brown sugar together in a medium saucepan over medium heat, stirring until boiling.
  4. Pour the boiling toffee mixture over the arranged saltines, spreading evenly.
  5. Bake in the preheated oven for 5-7 minutes until bubbling.
  6. Sprinkle the semi-sweet chocolate chips over the hot toffee and let sit for 2-3 minutes to soften.
  7. Mix together granulated sugar and cinnamon, and sprinkle over the melted chocolate.
  8. Lightly sprinkle sea salt over the toffee, then let cool at room temperature for 10 minutes.
  9. Refrigerate for at least 30 minutes, then break into pieces to serve.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 200mgPotassium: 50mgSugar: 12gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

Store leftovers in an airtight container at room temperature for up to a week; refrigerate for up to 2 weeks.

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