Crispy Churro Candy Bites (Print Version)
# Ingredients:
→ Topping
01 -
340 g white chocolate chips
→ Caramel Layer
02 -
220 g brown sugar
03 -
227 g unsalted butter
→ Spice Mixture
04 -
7.5 ml ground cinnamon
05 -
60 ml granulated sugar
→ Base
06 -
2 to 3 sleeves saltine crackers
# Instructions:
01 -
Pop everything in a container with a seal and keep it crunchy and fresh.
02 -
After it’s cool and firm, snap or chop into snack-sized bits.
03 -
Once the chocolate is smooth on top, sprinkle on your cinnamon sugar quick before it sets.
04 -
When your chocolate chips are gooey, grab that spatula and swipe them smooth all over.
05 -
Pull the hot tray out and scatter the white chocolate chips all over. Let 'em get soft for about 5 minutes.
06 -
Toss the tray into the oven (already hot!) and bake 5–7 minutes, just until that caramel is really bubbling and a bit darker.
07 -
Take that hot caramel and pour it out evenly over your crackers. Use a spatula to spread it fast.
08 -
Melt the butter in a pot on medium. Stir in brown sugar till it’s all gone. Keep simmering until the bubbles start, then go 2 more minutes.
09 -
Mix cinnamon and sugar well in a little bowl, then set aside for later.
10 -
Set your oven at 175°C. Cover a big pan with parchment or foil. Lay all those saltines out so there’s no gaps.
# Notes:
01 -
If you try to break these apart too soon, they’ll crumble. Wait till everything’s fully chilled for clean cuts and awesome crunch.