Here’s a super fun, simple, and addictively delicious treat: Churro Cracker Candy — also known as churro toffee bark, churro crack, or churro saltine toffee. Think of it as a cinnamon-sugar twist on traditional cracker toffee (aka Christmas crack) — sweet, crunchy, buttery, and impossible to stop eating!
🍬✨ Churro Cracker Candy
🔥 Description:
This dessert combines buttery crackers, a quick homemade toffee, and a crunchy cinnamon-sugar coating — all baked into one irresistible, churro-inspired candy bark.
📝 Ingredients:
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1 sleeve (about 40) Saltine crackers (or use Club crackers, graham crackers, or Ritz)
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1 cup (2 sticks) unsalted butter
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1 cup brown sugar (light or dark)
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1 tsp vanilla extract
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¾ cup granulated sugar
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1 ½ tsp ground cinnamon
🔪 Instructions:
1. Prep the Pan:
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Preheat oven to 350°F (175°C).
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Line a rimmed baking sheet (10×15″) with foil or parchment paper and spray with nonstick spray.
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Lay crackers in a single layer to cover the entire pan.
2. Make the Toffee Layer:
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In a saucepan over medium heat, melt the butter and brown sugar together.
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Bring to a boil, and let it bubble for 2–3 minutes, stirring constantly until it thickens slightly.
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Remove from heat, stir in vanilla extract (careful, it may bubble).
3. Pour & Bake:
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Pour the hot toffee mixture evenly over the crackers and spread it quickly to cover them.
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Bake in preheated oven for 8–10 minutes, until bubbly and slightly set.
4. Make the Churro Topping:
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While baking, mix sugar + cinnamon in a bowl.
5. Top It Off:
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Remove the pan from the oven and immediately sprinkle the cinnamon sugar evenly over the hot toffee layer.
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Let sit for a few minutes, then press gently with a spatula or the back of a spoon to help it stick.
6. Cool & Break:
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Let cool completely at room temp (or speed it up in the fridge).
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Once set, break into pieces.
🍭 Optional Add-Ins:
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Drizzle with melted white chocolate or dark chocolate.
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Add a pinch of sea salt on top for contrast.
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Swap vanilla extract for maple, almond, or rum extract for a twist.
🧊 Storage:
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Store in an airtight container for up to 1 week at room temp or 2 weeks refrigerated.
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Freezes beautifully!
Would you like this adapted for a microwave version, a gluten-free cracker, or maybe a pumpkin spice twist for fall?
