Churro Saltine Toffee is a delightfully crisp and sweet treat that’s as addictive as it is easy to make. This lighter spin on the classic saltine toffee features a golden cinnamon-sugar crust over a buttery, refined sugar-free toffee base, topped with smooth white chocolate. Whether you’re looking for a unique dessert, an afternoon snack, or a festive party tray addition, this churro-inspired creation delivers the perfect balance of indulgence and better-for-you ingredients.
Why You’ll Love This Recipe
This recipe puts a wholesome twist on the classic saltine toffee without compromising on flavor or texture. It’s quick to prepare, requires just a handful of pantry staples, and offers a sweet, cinnamon-dusted crunch in every bite. With options for vegan and refined sugar-free versions, it’s an inclusive treat that suits many diets. It’s perfect for holiday gifting, lunchbox snacks, or late-night cravings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
saltine crackers
coconut oil or grass-fed butter
coconut sugar or light brown sugar
vanilla extract
cinnamon
sea salt
white chocolate chips or vegan white chocolate
coconut sugar + cinnamon (for topping)
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the saltine crackers in a single layer to cover the entire sheet.
- In a medium saucepan, melt the coconut oil and coconut sugar over medium heat, stirring constantly until the mixture starts to bubble. Let it cook for 2–3 minutes, then remove from the heat. Stir in vanilla extract, cinnamon, and sea salt.
- Quickly pour the toffee mixture over the crackers and spread it evenly with a spatula.
- Bake the toffee-covered crackers for 8 minutes, or until the toffee is bubbling.
- Remove from the oven and immediately scatter white chocolate chips over the hot toffee. Let them sit for 2–3 minutes to melt, then spread the chocolate evenly across the surface.
- In a small bowl, mix together 1 tablespoon coconut sugar and 1/2 teaspoon cinnamon. Sprinkle this mixture over the melted chocolate layer.
- Allow the toffee to cool at room temperature or place it in the refrigerator for 1 hour until set.
- Once firm, break into pieces and store in an airtight container.
Servings and timing
Servings: 24 pieces
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes plus chill time
Calories: Approximately 130 kcal per piece
Variations
- Chocolate Swap: Use dark or milk chocolate instead of white chocolate for a richer flavor.
- Nutty Addition: Sprinkle chopped pecans or almonds over the chocolate layer before it sets.
- Spicy Kick: Add a pinch of cayenne pepper to the cinnamon-sugar topping for a warm, spicy finish.
- Gluten-Free Option: Use gluten-free saltine-style crackers for a fully gluten-free treat.
- Flavored Extracts: Try almond or maple extract in place of vanilla for a different twist.
Storage/Reheating
Storage: Store the toffee in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks.
Freezing: Freeze in a sealed container for up to 2 months. Place parchment between layers to prevent sticking.
Reheating: This toffee is best enjoyed at room temperature. There is no need to reheat before serving.
FAQs
Can I use regular butter and sugar in place of coconut oil and coconut sugar?
Yes, traditional butter and light brown sugar work perfectly if you’re not avoiding refined ingredients.
Is this recipe vegan?
It can be made vegan by using coconut oil and vegan white chocolate chips.
Can I use graham crackers or other crackers instead of saltines?
Saltines provide the signature crisp base, but graham crackers or other sturdy crackers can be substituted for a different texture and flavor.
Does the toffee layer harden like classic toffee?
It firms up after chilling, though it remains slightly softer than traditional toffee due to the coconut oil base.
How do I avoid the toffee sticking to the pan?
Make sure to line your baking sheet with parchment paper, which allows for easy removal and cleanup.
Can I make this ahead of time?
Yes, it’s an excellent make-ahead treat that stores well and can be frozen for later use.
Can I double the recipe?
Absolutely—just use a larger baking sheet or prepare in two batches.
What type of white chocolate works best?
High-quality white chocolate chips or bars melt more smoothly and give a richer flavor. Vegan options are also available.
Will the chocolate set at room temperature?
Yes, but refrigerating speeds up the process and ensures a firm finish.
Can I add toppings like sprinkles or crushed candy?
Definitely. Customize the topping with crushed candy canes, colorful sprinkles, or mini chocolate chips for a festive flair.
Conclusion
Churro Saltine Toffee is a brilliant fusion of nostalgic flavors and wholesome ingredients, offering a crispy, cinnamon-sweet snack that’s effortless to make and impossible to resist. Whether you’re preparing it for a holiday tray, snack table, or midweek treat, its irresistible texture and spiced sweetness are sure to become a favorite. With endless customization options and no fancy equipment needed, this recipe is your go-to for crowd-pleasing simplicity.
Print
Churro Saltine Toffee
- Total Time: 20 minutes + chill time
- Yield: 24 pieces
- Diet: Vegetarian
Description
Crispy, sweet, and delightfully addictive, Churro Saltine Toffee is a healthier twist on a classic treat. Featuring a crunchy layer of saltines coated in a cinnamon-spiced coconut sugar toffee, topped with creamy white chocolate and a churro-style cinnamon sugar sprinkle—this no-fuss dessert is perfect for holidays, snacking, or sweet gifting.
Ingredients
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40 saltine crackers (enough to cover a baking sheet)
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1/2 cup coconut oil or grass-fed butter
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1/2 cup coconut sugar or light brown sugar
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1 teaspoon vanilla extract
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1/2 teaspoon cinnamon
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1/2 teaspoon sea salt
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1 cup white chocolate chips or vegan white chocolate
For topping:
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1 tablespoon coconut sugar
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1/2 teaspoon cinnamon
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange saltine crackers in a single layer.
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In a saucepan over medium heat, melt the coconut oil and coconut sugar. Stir constantly until bubbling, then cook for 2–3 more minutes.
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Remove from heat and stir in vanilla, cinnamon, and sea salt.
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Pour the toffee over the saltines and quickly spread it out evenly.
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Bake for 8 minutes, until bubbly.
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Remove from the oven and immediately sprinkle white chocolate chips over the top. Let melt for 2–3 minutes, then spread evenly.
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Mix 1 tablespoon coconut sugar with 1/2 teaspoon cinnamon and sprinkle over the melted chocolate layer.
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Allow to cool completely at room temperature or refrigerate for 1 hour. Break into pieces and store in an airtight container.
Notes
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Use vegan white chocolate for a dairy-free version.
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Chill fully before breaking to ensure clean pieces.
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Great for gift bags or make-ahead party treats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
