Description
This is what happens when churros and saltine toffee candy fall in love. Churro Cracker Candy is that ridiculously easy, wildly addictive treat you whip up when you want to impress people without actually doing a ton of work. You start with a layer of salty crackers (yup, like saltines or club crackers), cover them in a quick brown sugar-butter toffee, bake it into molten gold, then sprinkle a generous mix of cinnamon-sugar all over melted white chocolate. The result? Crunchy, buttery, cinnamon-sweet candy that tastes like a churro, toffee, and cookie all had a flavor-packed party on a cracker.
Ingredients
– 1 sleeve saltine crackers (or club crackers – ~40 crackers)
– 1 cup (2 sticks) unsalted butter
– 1 cup light brown sugar, packed
– 2 tsp ground cinnamon
– 1/3 cup granulated sugar
– 2 cups white chocolate chips (or almond bark)
– Optional: flaky sea salt, drizzle of caramel, or chopped pecans for extra flair
Instructions
Step 1: Set the Stage
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet (around 9×13 inches) with foil and spray it with nonstick spray. Line the bottom with crackers in a single, tight layer. Don’t leave gaps—this is your candy foundation.
Step 2: Make That Magic Toffee
In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Once it starts bubbling, let it boil gently (still stirring!) for about 3 minutes. It should be thick and caramel-y. Pour this mixture evenly over the crackers and use a spatula to spread it out.
Step 3: Bake & Melt
Pop the tray into the oven and bake for 8–10 minutes. It’ll bubble all over—this is what you want. Remove from the oven and immediately sprinkle the white chocolate chips over the hot toffee. Let them sit for 1–2 minutes to melt, then gently spread the melted chocolate into an even layer.
Step 4: Churro It Up
Mix the cinnamon and granulated sugar together, then generously sprinkle it over the melted white chocolate. Add flaky salt if you’re into that sweet-salty combo (you should be).
Step 5: Chill and Break
Let the whole tray cool completely—either at room temp for a couple hours or speed things up in the fridge for 30–45 minutes. Once it’s fully set, peel off the foil and break the candy into chunks. Uneven is perfect here.
Notes
– Serve alongside coffee or spiced hot cocoa
– Crumble over vanilla ice cream for churro-toffee vibes
– Gift it in cute tins for the holidays (people will ask for the recipe)
– Keep it in a cookie jar and pretend you “just threw it together”
- Prep Time: 10 minutes
- Cook Time: ~45 minutes
Nutrition
- Calories: ~120 kcal
- Fat: ~6g
- Carbohydrates: ~16g
- Protein: ~1g