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–+ servings
Churro Saltine Toffee

Churro Saltine Toffee: Sweet Crunch in Every Bite

Churro Saltine Toffee combines crunchy saltines with sweet toffee and chocolate for a delicious treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toffee
  • 1 box Saltine Crackers A crunchy base that contrasts with the soft toffee.
  • 1 cup Unsalted Butter Ensure it's room temperature for easy melting.
  • 1 cup Brown Sugar Adds sweetness and deep caramel flavor.
For the Topping
  • 1 cup Semi-sweet Chocolate Chips Feel free to use dark or dairy-free chocolate.
  • 1 teaspoon Cinnamon Infuses warmth; adjust to taste.
  • 1/4 cup Granulated Sugar Can be replaced with a sugar substitute.
  • 1 teaspoon Sea Salt Enhances flavor and balances sweetness.

Equipment

  • Baking sheet
  • Parchment Paper
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Arrange saltine crackers in a single layer on the lined baking sheet.
  3. In a medium saucepan, combine unsalted butter and brown sugar over medium heat, stirring until boiling (3-5 minutes).
  4. Pour the hot toffee mixture evenly over the arranged saltines.
  5. Bake for 5-7 minutes until bubbly and slightly golden.
  6. Sprinkle semi-sweet chocolate chips over the hot toffee and let sit for about 2 minutes to melt.
  7. Mix granulated sugar and cinnamon in a small bowl and sprinkle over the melted chocolate.
  8. Sprinkle a pinch of sea salt over the toffee.
  9. Cool completely on the baking sheet before breaking into pieces.

Nutrition

Serving: 1pieceCalories: 200kcalCarbohydrates: 25gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container for up to a week at room temperature. Can be made vegan with substitutions.

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