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Want something that's like churro and candy bark smashed together but don’t want to mess with hot oil? This churro cracker candy is for you. Buttery caramel gooeyness lands on crisp saltines, then swirled with smooth white chocolate and lots of cinnamon sugar. It’s easy enough for a laid back Tuesday and always fits right in at special get-togethers.
First time I showed up with these at a family get-together, everyone demolished them before dessert rounds were even set out. Now my kids beg for them on movie nights, and friends are hunting for how to make ‘em after one nibble.
Essential Ingredients
- Saltine crackers These pack that salty-sweet hit and keep their crunch under all the layers I always check for a fresh box so nothing tastes off
- Granulated sugar Does double duty in the cinnamon topping and brings that classic churro sweetness
- Cinnamon Fresh cinnamon gives a bigger flavor kick I’m a fan of Ceylon kind if you spot it
- Butter Go with unsalted so you have full control on flavor, and grab a good one for really rich caramel
- Brown sugar This brings that toffee-like depth Look for soft lumps—not hard bits—in your bag
- White chocolate chips Melts on top into a dreamy finish Use something fancy like Ghirardelli if you can for the best texture
Simple Step-by-Step
- Set Up Your Crackers:
- Grab some foil or parchment for your baking tray Lay saltines side by side to cover the whole area Don’t be shy about filling gaps—broken pieces work too so nothing leaks
- Mix Cinnamon Sugar:
- Grab a tiny bowl and mash up the cinnamon and sugar Make sure everything looks even so you get that sweet spicy punch in every bite
- Whip Up Caramel:
- Start melting butter in a little saucepan over medium heat Tip in the brown sugar and keep stirring Once it’s melted and glossy just keep it bubbling gently for about two minutes No graininess means you nailed it
- Bake with Caramel:
- Straight away, pour hot caramel over the crackers Spread it fast so everybody gets a piece Bake at 350 F for about five to seven minutes Look for bubbling but don’t let it darken too much
- Melt White Chocolate:
- Once out of the oven, toss white chocolate chips over the hot caramel Let them hang out for five minutes—it’ll melt from the heat around them Then take a spatula and get it all spread EVEN
- Cinnamon Sugar Finale:
- While chocolate still looks glossy, scatter your cinnamon sugar so it sticks and makes every bite extra crunchy
- Cool and Break:
- Chill out and let everything set—thirty to sixty minutes does the trick Pop it off the tray and smash into snack-size shards Store sealed and crisp
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Good Things To Remember
- Great for making in advance and keeps tasty days later
- Makes any cookie swap or potluck way more fun
- No fancy thermometer or gadgets required
Cinnamon is the best part here—it wraps everything up in warmth and that churro vibe. My family jokes these never survive long enough for the storage container because we just keep breaking off bits right on the tray as soon as they're cool to touch.
Storing Advice
Seal your churro cracker candy up in an airtight container—room temp is best for up to five days. If you want to save them longer, pop the pieces in a freezer-safe bag. That way, you keep the crunch and flavor. Let them thaw for about ten minutes before diving in.
Swaps and Substitutions
Graham crackers or matzo work, but expect things to end up sweeter and less salty. Need it dairy free? Use plant-based butter and allergy-friendly white chips. For caramel with a richer taste, switch brown sugar out for coconut sugar.
Ways To Serve
Stack these up high on cookie trays or tie bundles in cellophane for gifts. Break some over vanilla ice cream for a quick sundae—that’s a huge hit at my place. Want a grown-up upgrade? Add a pinch of flaky sea salt on top.
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Churro Magic Origins
My family always scarfed down churros at carnivals and games. Hot oil just isn’t always happening at home though. This hack brings all the magic right to your oven and skips the mess. The salted cracker sets off the cozy cinnamon and rich chocolate perfectly.
Frequently Asked Questions
- → Can I use another type of cracker instead of saltines?
Totally! Use graham crackers or even buttery rounds, but you'll notice the texture and taste change a tiny bit. Saltines just have that perfect crunch and hint of salt.
- → Do I need to use white chocolate chips?
White chocolate chips melt smooth and taste sweet with the cinnamon sugar, but try milk or dark chocolate chips if you want to shake things up.
- → How should I store these candy crisps?
Pop the cooled pieces into a sealed container, keep them on your counter, and enjoy their crunch for a whole week.
- → How can I ensure the caramel doesn’t burn?
Just keep stirring your butter and sugar together and don't walk away. As soon as it looks bubbly and a bit darker, turn off the heat. Don't forget to check the oven often too.
- → Can these be made ahead for gifting?
Yep, make them early and let them cool all the way. Stash in airtight containers or bag them up before handing out to friends.
- → Is it necessary to use foil or parchment on the baking sheet?
It's a lifesaver. Lining your pan means you skip the mess later and your caramel barely sticks—way easier to clean up.