I stumbled upon this Churro Saltine Toffee recipe when I was craving something sweet, salty, and a little bit unexpected. The layers of buttery toffee poured over crunchy saltine crackers, dusted with cinnamon sugar, and drizzled with chocolate always feel like a festive treat that anyone can pull together in under 30 minutes.

Why You’ll Love This Recipe

I adore how simple ingredients come together to create a dessert that feels gourmet but takes almost no effort. The saltine crackers give a satisfying crunch beneath the rich toffee, while the cinnamon-sugar coating adds that classic churro flair. Whether I’m looking for an easy dessert to share at a potluck or a quick weekend snack, this recipe never fails to impress and disappears in seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Toffee Base:

1 cup unsalted butter (2 sticks)
1 cup brown sugar
1 teaspoon vanilla extract
½ teaspoon salt

For the Churro Coating:

1 cup granulated sugar
1 tablespoon ground cinnamon
1 package (about 40) saltine crackers

Optional Toppings:

1 cup semi-sweet chocolate chips
Chopped nuts (pecans or almonds work great)

Directions

Preheat the oven. I set my oven to 400°F (200°C) to ensure even baking.
Prepare the pan. I line a large baking sheet with parchment paper so the toffee doesn’t stick and cleanup is easy.
Arrange crackers. I place the saltine crackers in a tight single layer on the sheet so they form one continuous base.
Make the toffee. In a medium saucepan over medium heat, I melt the butter, then stir in brown sugar, vanilla, and salt. I bring it to a rolling boil and cook for 3 minutes without stirring, until it turns a deep caramel color.
Pour over crackers. Carefully, I pour the hot toffee over the crackers, spreading it evenly with a spatula to cover every square.
Bake. I slide the sheet into the oven for 5–7 minutes, watching until the toffee is bubbly and golden.
Mix the churro coating. While the toffee bakes, I whisk together granulated sugar and cinnamon in a small bowl.
Sprinkle coating. As soon as the toffee comes out of the oven, I sprinkle the cinnamon-sugar all over and let it sit for a few minutes so it adheres.
Add toppings. If I’m feeling indulgent, I melt chocolate chips and drizzle them over the top, then scatter chopped nuts for extra crunch.
Cool and break. I let the sheet rest at room temperature for about 20 minutes. Once firm, I break the toffee into pieces and serve.

Servings and timing

Yield: About 12 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Spiced chai twist: I stir a pinch of cardamom and ground ginger into the cinnamon-sugar for a warming chai flavor.
Salted caramel upgrade: I sprinkle flaky sea salt over the toffee just after baking for those extra salty-sweet bites.
Peanut butter swirl: I melt ¼ cup of peanut butter with the chocolate drizzle for a rich nutty accent.
Vegan version: I swap in vegan butter and dairy-free chocolate chips to make it completely plant-based.
Ginger snap base: I replace saltines with ginger snap cookies for a spicy-sweet alternative.

Storage/Reheating

I store any leftovers in an airtight container at room temperature for up to one week. The toffee keeps its crisp texture best when kept cool and dry. Since this treat is best enjoyed at room temperature, I don’t reheat it—I simply let it come to room temperature before serving again if it’s chilled.

FAQs

Can I use a different type of cracker?

I’ve tried graham crackers and pretzel crisps, and both worked wonderfully—just be sure they’re sturdy enough to hold the toffee.

How do I prevent the toffee from sticking to the parchment?

I make sure to butter the parchment lightly before arranging the crackers, and I always let the toffee cool completely before lifting it off.

Can I make this ahead of time for a party?

Yes—I often prepare it the morning of an event. I keep it in a sealed container until serving time so it stays perfectly crunchy.

What’s the best way to get clean breaks?

I let the toffee rest fully until it’s room temperature, then use a sharp knife or score it lightly before snapping pieces apart.

How can I adjust the sweetness level?

I’ll sometimes reduce the brown sugar by 2 tablespoons and cut back the granulated sugar coating by the same amount to suit my taste.

Conclusion

I always look forward to making this Churro Saltine Toffee whenever I want a quick, crowd-pleasing dessert with minimal fuss. The balance of buttery toffee, crisp crackers, and sweet-spicy coating never fails to get rave reviews. I hope you enjoy experimenting with the variations and making this treat your own