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Churro Saltine Toffee

  • Total Time: 15 minutes


Units Scale
  • 40 salted saltine crackers
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 2 cups white chocolate chips


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. Place the saltine crackers in a single layer on the lined baking sheet.
  2. In a small bowl, mix granulated sugar and cinnamon until evenly combined. Set aside.
  3. In a small saucepan, melt the butter and brown sugar. Bring to a boil and let it boil for about 3 minutes (it should be  a deep caramel color). Immediately pour the mixture over the saltines and carefully spread using a rubber spatula to cover the crackers completely.
  4. Bake for 5 to 6 minutes (the caramel mixture will is bubbly).
  5. Sprinkle immediately with the white chocolate chips and let sit for 5 minutes to melt. (If the pan isn’t hot enough, you can place it back in the oven for about a minute to encourage melting.) Spread the melted white chocolate into an even layer with a spatula.
  6. In a small bowl, whisk together the granulated sugar and cinnamon. Sprinkle evenly on top of the white chocolate while it’s still wet.
  7. Cool completely. You can place the pan in the refrigerator for about 10 minutes to help the white chocolate set. Once the white chocolate is set, break the toffee into pieces to serve.
  • Prep Time: 5 mins
  • Cook Time: 10 mins