Churro saltine toffee is the easiest homemade treat with layers of buttery caramel, white chocolate and cinnamon sugar. The perfect mix of salty and sweet in every crunchy bite.

Churro saltine toffee pieces piled on parchment with more pieces in the background.

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Sweet and Crunchy Churro Saltine Toffee

If you love the churro toffee at Disneyland, you have to try this churro saltine toffee version. It starts with a layer of crispy saltine crackers and buttery caramel, then gets topped with white chocolate and cinnamon sugar.

It has churro flavors, but in crunchy toffee form. If you’ve made my classic saltine cracker toffee before, this is a fun twist everyone will love.

Why I Love This Recipe

  • Quick and easy: I love homemade toffee, but sometimes I don’t love standing over the stove with a candy thermometer. This version comes together fast in just over 20 minutes.
  • Great for gifting: Wrap it up for neighbors, teachers or friends, or add it to your holiday cookie trays.

Ingredient Notes

Ingredients for churro saltine toffee including saltine crackers, butter, brown sugar, white chocolate, cinnamon, and sugar.

Find the full printable recipe with specific measurements below.

  • Saltine crackers: The crisp, salty base that gives churro saltine toffee its crunch.
  • Butter and brown sugar: Boiled together to make a rich, buttery caramel that coats the crackers.
  • White chocolate: Melts over the warm toffee and gives it a rich, creamy layer. A better quality white chocolate melts smoother, I like using Ghirardelli melting wafers.
  • Cinnamon sugar: A simple mix of cinnamon and granulated sugar that gives the classic churro flavor.

How to Make Churro Saltine Toffee

Start by lining a jelly roll pan with parchment or foil, then place the saltine crackers in a single layer. You may need to break a few to fill the edges so the caramel doesn’t run underneath.

Melt butter and brown sugar in a saucepan over medium-low heat, stirring occasionally until it comes to a rolling boil. Bubble for about 3 minutes until it turns a deep amber color.

Saltine crackers lined up in a single layer on a baking sheet for churro toffee.
Pot of bubbling caramel mixture for churro cracker toffee.

Carefully pour the toffee over the crackers and spread it out quickly with a spatula. Bake it at 325°F for about 8 minutes, until the caramel is bubbling.

Take the pan out of the oven and sprinkle the white chocolate on top. Once the chocolate looks shiny and softened, spread it into an even layer.

Caramel coating the saltines for churro toffee candy.

Mix together the cinnamon and sugar and sprinkle it all over the melted chocolate. Place the pan in the freezer for about 15 minutes, or until firm.

Once everything has hardened, flip the slab onto a cutting board, peel off the foil or parchment and break it into pieces.

Homemade cinnamon-sugar mixture for churro-style cracker toffee
Churro saltine toffee coated in white chocolate, sprinkled with cinnamon sugar.

Recipe Tips

  • Spray foil: Spray foil with nonstick spray so the churro saltine toffee doesn’t stick.
  • Help the chocolate melt: If the white chocolate doesn’t look shiny or soft, place the pan back into the warm oven for 30–60 seconds. It will spread much smoother.
  • Avoid grainy caramel: Stir the butter and brown sugar while it melts and make sure the sugar is fully dissolved before the mixture starts to boil. Let the whole pan come to a rolling boil (not just the edges) to keep the caramel smooth and prevent graininess.
  • Avoid chewy toffee: Bake long enough for the caramel to bubble in the oven. If it isn’t fully cooked, the toffee may turn soft or sticky instead of crisp.
  • Let it set completely: Wait until the white chocolate layer is completely hardened before breaking into pieces. If it’s still soft, it may smear or pull away from the caramel.
Churro-style saltine cracker toffee squares stacked on parchment, coated in white chocolate and cinnamon sugar.

More favorite holiday treats include Christmas crack, homemade caramel candy recipe and caramel popcorn balls.

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Churro saltine toffee pieces piled on parchment with more pieces in the background.

Churro Saltine Toffee Recipe

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Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 8 minutes
Freeze Time: 10 minutes
Total Time: 23 minutes
Servings: 48
Churro saltine toffee is the easiest homemade treat with layers of buttery caramel, white chocolate and cinnamon sugar. The perfect mix of salty and sweet in every crunchy bite.
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Ingredients 

  • 48 saltine crackers , 1 1/2 sleeves
  • 1 cup (2 sticks) salted butter , cubed
  • 1 cup light brown sugar , packed
  • 1 ½ – 2 cups white chocolate
  • ¼ cup granulated sugar
  • ½ Tablespoon ground cinnamon

Instructions

  • Preheat the oven to 325°F. Line a large jelly roll pan (15×10) with parchment paper or foil (spray foil with non stick spray).
  • Line the bottom of the pan evenly with 48 saltine crackers. You may need a break a few on the sides to fill in the gaps.
  • Mix cinnamon and sugar in a small bowl. Set aside.
  • In a medium pot, combine 2 sticks butter and 1 cup sugar over medium-low heat. Stirring occasionally, bring to a rolling boil and cook 3 minutes, or until bubbling and amber in color. Remove pan from heat and pour evenly over saltine crackers. Spread brown sugar mixture quickly with a spatula.
  • Bake 8 minutes (caramel should be bubbling). Remove pan from oven and sprinkle chocolate evenly over the top and let sit until chocolate chips are shiny (you can turn off oven and place inside for 30-60 seconds to speed up, but don't leave in long or it will burn). Remove and let sit a minute. Once the chips are soft, spread evenly with a spatula. Alternatively pour melted chocolate over top. Sprinkle cinnamon sugar over the top and place in the freezer 15 minutes, or until hardened.
  • Let sit 15 minutes on the counter. Flip over onto a cutting board and remove the foil. Break into pieces.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store in an airtight container up to 2 weeks.
Freeze: Keep these in an airtight container or freezer-safe bag in the freezer up to 3 months.

Nutrition

Calories: 218kcal, Carbohydrates: 26g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 115mg, Potassium: 19mg, Fiber: 1g, Sugar: 21g, Vitamin A: 247IU, Vitamin C: 0.1mg, Calcium: 35mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

  • Swap the saltines for Ritz crackers or graham crackers.
  • Drizzle extra melted white chocolate on top for a thicker, creamier layer.
  • Add chopped nuts like pecans, almonds or cashews for extra crunch.
  • Add holiday sprinkles or colored sugar for a festive look.

FAQs

Why isn’t my toffee crunchy?

If the caramel didn’t reach a full boil or didn’t bake long enough to bubble, the toffee can turn soft or chewy. Make sure the mixture boils for about 3 minutes on the stove and bubbles in the oven so it sets crisp.

Can I customize this dessert?

Absolutely. You can use Ritz crackers or graham crackers as the base, add chopped nuts, drizzle more white chocolate or caramel on top or add some festive sprinkles.

You can swap semi-sweet chocolate chips for the white chocolate, although I prefer the pairing of white chocolate with the cinnamon sugar flavor in the churro cracker toffee.

How do I store leftover churro saltine toffee?

Keep the toffee in an airtight container at room temperature for up to 2 weeks. Make sure it’s fully set before storing so the layers don’t stick together. You can place parchment between layers if needed.

Can I freeze churro saltine toffee?

Yes. Store completely cooled pieces in a freezer-safe container or bag for up to 3 months. Let them thaw at room temperature before serving.