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Churro Saltine Toffee

Irresistible Churro Saltine Toffee Bars You’ll Love to Make

Delicious Churro Saltine Toffee bars combine buttery toffee and crunchy saltines for a nostalgic, sweet treat everyone will enjoy.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 57 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 package Saltine Crackers or graham crackers or club crackers
For the Toffee
  • 1 cup Butter unsalted preferred
  • 1 cup Brown Sugar light or dark
  • 1/2 cup Heavy Cream or half-and-half for lighter version
  • 1 teaspoon Cinnamon increase for stronger taste
  • 1 teaspoon Vanilla Extract pure vanilla recommended
For the Topping
  • 1 cup Powdered Sugar optional but recommended

Equipment

  • medium saucepan
  • Baking Sheet
  • parchment paper
  • spatula

Method
 

Step-by-Step Instructions for Churro Saltine Toffee
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange a single layer of saltine crackers on it.
  2. In a medium saucepan, melt 1 cup of unsalted butter and 1 cup of brown sugar over medium heat. Stir constantly for 5-7 minutes until bubbly and golden brown.
  3. Remove from heat and whisk in 1/2 cup of heavy cream and 1 teaspoon of vanilla extract until smooth.
  4. Pour the warm toffee mixture over the arranged saltine crackers, ensuring each is fully coated. Spread evenly with a spatula.
  5. Bake for about 10-12 minutes, watching for bubbling and golden edges.
  6. Remove from the oven and immediately sprinkle a mixture of cinnamon and powdered sugar over the toffee.
  7. Allow to cool completely at room temperature before cutting into bars or squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 18gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to a week, or refrigerate for up to 10 days. For longer storage, freeze for up to three months.

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