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Churro Saltine Toffee

Churro Saltine Toffee: Sweet Crunchy Bliss You’ll Crave

This Churro Saltine Toffee combines the warm flavors of churros with crunchy saltine crackers for a unique dessert treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 1 hour
Total Time 1 hour 27 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 package Saltine crackers Can substitute with graham crackers or pretzel crisps
  • 1 cup Unsalted butter Use salted butter if preferred
For the Toffee
  • 1 cup Brown sugar Light or dark brown sugar can be used
  • 1 cup Semi-sweet chocolate chips Opt for dark or dairy-free chocolate for vegan
For Flavoring
  • 1 teaspoon Cinnamon Nutmeg can be used as a substitute
  • 1/4 cup Granulated sugar Used for the cinnamon-sugar topping
  • 1 teaspoon Sea salt Kosher salt can work as a substitute
For the Topping
  • 1/4 cup Cinnamon-sugar mixture A blend of granulated sugar and cinnamon

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • medium saucepan
  • Spatula
  • sharp knife

Method
 

Step-by-Step Instructions for Churro Saltine Toffee
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Arrange saltine crackers in a single layer on the baking sheet.
  3. Melt butter and brown sugar over medium heat in a saucepan until boiling, approximately 5 minutes.
  4. Pour the toffee mixture evenly over the crackers and bake for 5-7 minutes until bubbly.
  5. Sprinkle chocolate chips over the hot toffee and let them melt for a few minutes.
  6. Mix granulated sugar and cinnamon, then sprinkle over the melted chocolate.
  7. Finish with a sprinkle of sea salt on top.
  8. Allow to cool completely, then score and break into pieces.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 150mgPotassium: 60mgSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 1 week. Refrigerate for up to 2 weeks or freeze for up to 3 months.

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