1-First Step: Line a large rimmed baking sheet with parchment paper or a silicone mat. Spread the entire 10-ounce bag of mini pretzels evenly across the sheet in a single layer. This creates the crunch toffee foundation. Set aside while you prepare the toffee.

2-Second Step: In a medium saucepan over medium heat, combine 1 cup unsalted butter and 1 cup packed light brown sugar. Stir constantly until the butter melts completely, about 2-3 minutes. Bring the mixture to a gentle boil and let it bubble for exactly 3 minutes without stirring. This timing ensures the perfect toffee consistency, soft yet snappy.

3-Third Step: Remove the saucepan from heat immediately. Pour the hot toffee mixture evenly over the pretzels, using a spatula to spread it if needed. Work quickly as it starts to set. Place the baking sheet in the preheated oven and bake for 5 minutes. The edges will bubble, signaling it’s ready.

4-Fourth Step: Remove from the oven and sprinkle 1½ cups white chocolate chips uniformly over the hot pretzel-toffee layer. Let it sit for 2-3 minutes to melt the chocolate from the residual heat. Then, use an offset spatula or the back of a spoon to spread the melted white chocolate into a smooth, even layer. This step locks in moisture and adds creaminess.

5-Fifth Step: Immediately sprinkle 2 cups toffee bits across the melted chocolate. Press them lightly with your hands for better adhesion. In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon. Dust this cinnamon sugar generously over the top for that authentic churro flavor.

6-Sixth Step: Let the churro toffee cool at room temperature for at least 1 hour, or transfer to the fridge for 20-30 minutes to speed it up. Once fully set and firm, lift the parchment and break into irregular pieces with your hands. This rustic break adds charm.

7-Final Step: Store in an airtight container. Serve as is, or chop finer for ice cream topping. Yields about 2 pounds, perfect for sharing. Total time: 25 minutes prep + cooling.