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Churro Saltine Toffee

Churro Saltine Toffee: Crunchy Bliss for Sweet Tooth Cravings

Churro Saltine Toffee combines buttery toffee and crunchy saltine crackers for a deliciously easy treat.
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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 Toffee
  • 1 package Saltine Crackers The base structure for the bars
  • 1 cup Butter Adds a rich flavor to the toffee
  • 1 cup Brown Sugar Provides sweetness and a caramel-like flavor
  • 1/2 cup Heavy Cream Ensures a smooth texture
  • 1 teaspoon Cinnamon Infuses the bars with churro flavor
  • 1 cup Powdered Sugar Finishing touch for sweetness
  • 1 teaspoon Vanilla Extract Amplifies the overall flavor
For the Topping
  • 1 cup Cinnamon Sugar Mixture A sprinkle enhances the churro essence

Equipment

  • Medium-sized saucepan
  • Baking sheet
  • Parchment paper
  • Spatula

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 parchment.
  3. In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly for 5-7 minutes until it boils and turns golden brown.
  4. Remove from heat and whisk in heavy cream and vanilla until smooth.
  5. Pour the toffee mixture evenly over the saltines and spread gently with a spatula.
  6. Bake for 10-12 minutes, checking for bubbling and a golden-brown appearance.
  7. Sprinkle cinnamon and powdered sugar mixture over hot toffee and let cool for 30 minutes before cutting into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 60mgSugar: 18gVitamin A: 400IUCalcium: 20mgIron: 0.5mg

Notes

Monitor the toffee closely to prevent burning. Store in an airtight container at room temperature for up to a week.

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