Cinnamon Sugar Saltine Toffee – A Churro-Inspired Holiday Treat
Let’s Talk Churro Crack—My Cinnamon Sugar Saltine Toffee Story
Okay, real talk—every time the holidays roll around, I get the urge to become the kind of person who whips up gorgeous trays of intricate cookies, like those folks on reality baking shows with the fancy aprons and spotless kitchens. Only, in my world, I’m usually covered in flour and swiping stray sprinkles off the cat (she’s fine!). Which brings me to this Cinnamon Sugar Saltine Toffee: a.k.a. “Churro Crack” at our house. I started making it out of desperation years ago when I needed a quick treat for an office potluck. I wasn’t expecting much but, would you believe it, people went full magpie—gathering around, pecking up every crumb. My friend Ben tried to sneak a chunk in his jacket pocket (no regrets, he says).
Why You’ll Love This (or At Least Crave It Constantly)
I make this when I want to feel like a baking rockstar with basically zero effort. My family goes wild for the churro twist—no offense to classic Saltine Toffee, but cinnamon sugar is like a warm hug, isn’t it? The best part is, if you forget to line your pan (guilty), there’s a moment of mild panic, but even then, somehow it still tastes ridiculously good. And if you ever burnt the caramel (oh, I’ve been there… still edible, actually). Plus, it’s the only toffee my Aunt Lisa doesn’t pick the chocolate off of. That says a lot.
What You’ll Need (and How I Cut Corners)
- Saltine crackers – I’ve literally used generic ones, club crackers, or even matzo in a pinch. My grandma swore by Zesta, but go wild.
- Unsalted butter (1 cup) – Salted is fine. Or whatever’s languishing in your fridge. Don’t stress.
- Brown sugar (1 cup) – Sometimes I mix in a little white sugar if that’s all I’ve got. Toffee police won’t come.
- Cinnamon (2–3 teaspoons)—‘cos we’re chasing churro dreams. If you’re out, pumpkin pie spice sorta works, but it’s a bit weird.
- Vanilla extract (about a capful, so…1–2 tsp)—I usually eyeball it.
- Semi-sweet chocolate chips (about 1 cup)—Use dark if you’re feeling fancy. White chocolate’s an adventure, not always in a good way.
- Sugar (granulated)—a couple big spoonfuls to mix with the cinnamon for that churro vibe.
- Pinch of salt—Some people skip, but I think it’s nicer with a little extra.
How To Make It (With Some Casual Chaos)
- Line a rimmed baking sheet with foil or parchment. Or don’t—just be ready to scrape! Lay out crackers edge to edge (sometimes I’ve got gaps; it’s fine, really).
- In a saucepan (medium heat, not rocket science): melt butter and brown sugar. Stir constantly—seriously, this is not the time to improvise multitasking—until bubbly and smooth (about 3 min). Take it off the heat. Stir in vanilla and 1 tsp cinnamon (the rest comes later).
- Pour the caramel over your cracker layer. Spread with a spatula (mine’s seen better days)—if you miss a spot, don’t sweat it; it oozes.
- Bake at 350°F (180°C) for 8 to 10 minutes. It’ll bubble up wildly. (If you see dark edges, that’s just the toffee’s way of saying hello.)
- Pull from oven and sprinkle chocolate chips over the hot toffee. Wait a minute—they’ll go glossy and soft. Then spread gently. This is where I usually sneak a lick off the spatula.
- Mix your extra cinnamon with granulated sugar (adjust to taste, honestly)—then sprinkle over the chocolate. Go heavy-handed if you want major churro feels.
- Now, pop the tray into the fridge (or even outside if it’s winter and chilly) for about 30–45 minutes—until set. Actually, I find it works better if it’s just slightly tacky before you break it up, but cold is easier for chunking.
- Snap or cut into squares or let people break it up like archeologists at snack time. Totally up to you.
Notes: My Hard-Won Discoveries
- The sugar and butter might separate (looks slightly horrifying?); just stir like you mean it. Comes together in the end.
- Parchment is cleaner than foil, but I’ve done it right on the pan in my younger, wilder days.
- If the top isn’t glossy, maybe your chocolate chips weren’t soft—just pop back in the (turned-off) oven for a jiffy.
Variations I’ve Actually Tried (and One Flop)
- Pretzels instead of saltines—pretty good! Slightly sturdier but more salt.
- White chocolate and cardamom—interesting, but it was giving more ‘fancy candle’ than dessert to be honest.
- A drizzle of caramel sauce on top. Looks messy but tastes incredible.
- I once tried with graham crackers—fell apart like a sandcastle in the rain. Wouldn’t recommend unless desperate.
Equipment: Don’t Panic If You’re Missing Stuff
You’ll want a large rimmed baking sheet, some parchment or foil. I’ve used wax paper in a pinch (don’t recommend with a hot oven though; learned that one the hard way). No offset spatula? Use the back of a spoon.
How To Store Your Toffee (If It Survives That Long)
Airtight container, layered with wax paper, in the fridge—they say it’ll last a week. In my house, it disappears before sunrise. (I once caught my husband sneaking a chunk for a midnight snack; busted!)
Serving: Here’s How We Do It
I toss the pieces in a basket lined with a napkin and watch the crowd circle like seagulls at a chip shop. Occasionally, I’ll plate extras with a side of fresh fruit at a brunch—pretend it’s more balanced. Also makes a pretty great ice cream topping, just saying.
Lessons Learned (That One Time I Botched It)
- I once tried to speed up the cooling by sticking it in the freezer. The chocolate got weirdly mottled. Patience is a virtue here.
- Don’t overcook the caramel; if you see it smoking, you’ve gone too far! It’ll smell like a bonfire—ask me how I know.
- Chocolate chips sometimes seize if the toffee’s too hot. Just keep spreading, it mostly works out.
FAQ: Real Questions I’ve Actually Been Asked
- Can you use gluten-free crackers?
Yep! The Glutino or Schär varieties have worked for friends of mine. Taste is a little different, but it still gets demolished. - Can I use margarine instead of butter?
Sort of… but honestly, you lose a bit of rich flavor. If it’s all you’ve got, go for it (maybe add a lick more vanilla). - Geez, my caramel didn’t thicken—should I keep cooking?
Only a little bit longer—if you push it, it’ll burn. Usually it sets up in the oven, so don’t fret. - Why not just make churros?
Honestly, who has the energy to deep fry when there’s Netflix? This is just way easier on a busy weeknight. - If the toffee sticks to the foil, is it ruined?
Nah, just peel it off as best you can, or eat the messy bits right from the foil (I mean, isn’t that every cook’s privilege?).
Diversion: The Cinnamon Dilemma
If you’re ever out of cinnamon (or you discover yours expired in the Obama years like I once did), nutmeg or even apple pie spice kinda work, but you’re sailing in uncharted waters. So, when in doubt, just double the sugar and march on.
Oh, and if you want to nerd out on why toffee needs brown sugar, Serious Eats has a deep dive here (I got lost in that rabbit hole for way too long). Also, if you want to see how professional food bloggers make this look 200% prettier than mine, check out Sally’s Baking Addiction. Their pics motivate me… in theory.
All said and done, if you burn the caramel or the batch comes out wobbly, it’s just extra character—so don’t stress. If you’ve got leftover cinnamon sugar after all this, try it on toast (or in coffee, honestly). Now, excuse me while I scrape the last crumb form the counter. Happy munching!
Ingredients
- 1 sleeve (about 40) saltine crackers
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 2 cups semi-sweet chocolate chips
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- Pinch of fine sea salt
- Nonstick cooking spray
Instructions
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1Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
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2Arrange saltine crackers in a single layer over the prepared baking sheet, covering the entire surface.
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3In a saucepan over medium heat, melt butter and brown sugar together. Stir constantly and bring the mixture to a boil. Let it boil for 3 minutes without stirring once boiling.
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4Carefully pour the hot caramel mixture over the crackers, spreading evenly. Bake for 7-8 minutes until bubbly.
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5Remove from oven and immediately sprinkle chocolate chips over the hot toffee. Let sit 3 minutes, then spread melted chocolate evenly with a spatula.
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6Stir together granulated sugar and cinnamon in a small bowl. Sprinkle mixture evenly over melted chocolate. Add a pinch of sea salt. Cool completely, then break into pieces and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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