Churro Saltine Toffee

I recently couldn’t resist making this fun twist on the classic “cracker toffee” — the crisp saltine crackers form the base, buttery brown-sugar toffee covers them, and then the top is layered with melted chocolate and finished with cinnamon-sugar for that churro-inspired flavour.

Why I’ll Love This Recipe

I love how this recipe brings together salty, sweet, crunchy and rich all in one treat. The saltines give that light crisp base, the toffee layer gives deep caramel flavour, and the cinnamon-sugar topping along with chocolate makes it feel indulgent and festive. It’s also super simple to make — basically spread, bake, melt, sprinkle — and it feels like a homemade candy bar but without complicated ingredients or equipment.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• saltine crackers (enough to cover a large baking sheet in a single layer)
• unsalted butter
• brown sugar
• semi-sweet chocolate chips (or you could substitute as desired)
• cinnamon
• granulated sugar
• sea salt (optional, to finish)

Directions

1. I pre-heat the oven to about 400 °F (≈ 200 °C) and line a large baking sheet with aluminium foil or parchment paper (and spray it lightly if needed).
2. I arrange the saltine crackers in a single layer on the prepared baking sheet so the salt side is up (or as you prefer).
3. In a saucepan over medium heat, I melt the unsalted butter and then add the brown sugar, stirring constantly. I bring the mixture to a boil and let it boil for ~3-5 minutes (or until the sugar is fully dissolved and the mixture is caramelised) so it becomes thick and bubbly.
4. I immediately pour the hot toffee mixture evenly over the crackers, spreading quickly with a spatula to cover all the crackers.
5. I bake the sheet in the pre-heated oven for about 5 to 6 minutes (or until the toffee is bubbling and the crackers look like they are floating slightly).
6. I remove the pan from the oven and immediately sprinkle the semi-sweet chocolate chips over the hot toffee and crackers. I let them sit for a couple of minutes to melt (or pop back in the oven for a minute if needed) then spread the melted chocolate into an even layer with a spatula.
7. While the chocolate is still soft, I mix together the granulated sugar and ground cinnamon in a small bowl and sprinkle this mixture across the melted chocolate layer for that churro-cinnamon sugar finish. I also sprinkle a light pinch of sea salt on top if I want that extra salty contrast.
8. I allow the toffee to cool completely (or pop it in the fridge for ~10 minutes to help set faster) until firm. Then I break or cut into pieces and serve.

Servings and Timing

This makes a generous sheet (depending on pan size) and can be broken into roughly 24-30 pieces, depending on how large your pieces are.
Total time: ~25-30 minutes (including baking and cooling) based on typical recipes.

Variations

• I can use white chocolate chips instead of semi-sweet for a sweeter variation (many recipes do).
• I might add chopped nuts (pecans, almonds) sprinkled on top of the chocolate layer before the cinnamon sugar for extra crunch.
• If I want a deeper caramel flavour, I might use dark brown sugar instead of light brown.
• I could add a dash of vanilla extract to the toffee layer for added warmth.
• For finishing touches, I might drizzle extra melted chocolate (semi-sweet or dark) over the top in a zigzag pattern before the cinnamon-sugar sets.

Storage/Reheating

I store the pieces in an airtight container at room temperature for up to 1–2 weeks, assuming the room is cool so the chocolate stays firm. If the pieces are soft due to heat, I’ll keep them in the fridge and bring them to near room temperature before serving so the texture is better. They don’t really need reheating; just break and serve.

FAQs

How thin should I spread the toffee and how many crackers should I use?

I use enough saltine crackers to cover the baking sheet in a single layer (touching each other). The toffee should fully cover the crackers so each cracker is coated. Many recipes call for ~40 saltines.

Can I use salted butter instead of unsalted?

Yes — but if I use salted butter I reduce or skip adding extra salt on top, and ensure my cinnamon sugar layer is balanced, so the result isn’t overly salty.

Why does the toffee need to boil for several minutes?

Boiling ensures the sugar fully dissolves and the mixture thickens properly so the toffee sets firm rather than remaining soft. If under-boiled, the layer may stay gooey.

Can I substitute the saltine crackers with another cracker or biscuit?

Yes — though saltines are ideal for their crispness and salt content. Some variations use Club crackers, Ritz, or even graham crackers—but the texture and salt/sweet balance will differ.

Do I need a candy thermometer for this recipe?

No — one of the benefits of this recipe is you don’t need a thermometer. You’re watching for the sugar mixture to boil and turn deep caramel and the bubbling on the pan.

Can I make this ahead of time for a gathering or gift?

Yes, definitely. Once fully cooled and broken into pieces, you can store it in an airtight container and use it for gifts or snack trays. Just ensure it’s kept in a cool place so the chocolate stays set.

Is the sea salt topping optional?

Yes, the sea salt is optional but I like it because it adds a nice contrast to the sweetness — the salt hits right after the sweet and enhances the overall flavour.

Why is it called “churro” saltine toffee?

Because the cinnamon-sugar topping mimics the classic churro dessert’s cinnamon-sugar coating, giving that familiar churro flavour but in cracker-toffee form.

Conclusion

I find this Churro Saltine Toffee to be a simple yet impressive treat — it comes together quickly, uses pantry staples, and delivers big flavour and texture: crisp, crunchy, buttery, chocolatey, cinnamon-sugary. I’ll definitely make it when I want a treat that’s easy but feels homemade and special. I hope you try it and enjoy how wonderfully everything comes together.

Print