Churro Cracker Candy Crisps

If you ever crave a mashup of churros and candy bark but do not want to fuss with frying, this churro cracker candy is the answer. Crisp saltines act as a buttery base for gooey caramel and creamy melted white chocolate, finished with plenty of cinnamon sugar. It is satisfying enough for holiday trays and easy enough for a random Tuesday night.

The first time I brought this to a family gathering, it was gone before the rest of the desserts even made it to the table. My kids now request it every year for movie night and friends ask for the recipe as soon as they take a bite.

Ingredients

• Saltine crackers These create that irresistible sweet and salty bite plus stay crisp under all the gooey layers Heavily recommend checking for fresh saltines with no stale taste
• Granulated sugar Used in the cinnamon sugar topping and gives the classic churro finish
• Cinnamon Go for a fresh jar for the biggest punch of warm spice I prefer Ceylon cinnamon if you can find it
• Butter Unsalted is best so you control saltiness and quality matters for rich caramel flavor
• Brown sugar Brings toffee depth to the caramel sauce Check for soft moist sugar with no hard clumps
• White chocolate chips Melt into a creamy top layer Choose a good quality chip like Ghirardelli for best flavor and texture

Step-by-Step Instructions

Prep the Crackers:

Line a large baking sheet with foil or parchment Arrange saltines in a single layer covering every bit of the surface Gaps can let caramel leak through so tuck in extra halves if needed

Make the Cinnamon Sugar:

In a small bowl stir together the granulated sugar and cinnamon Make sure they are evenly combined so every bite pops with sweetness and spice

Cook the Caramel Sauce:

In a small saucepan melt butter over medium heat Add brown sugar and stir gently As soon as it all looks melted and glossy keep stirring and let it bubble for about two minutes You are looking for a smooth mixture with no graininess

Pour Caramel and Bake:

Quickly pour the caramel over the saltines While it is still hot use a spatula to spread it so every cracker is coated Pop the tray into the oven at 350 degrees F for five to seven minutes You want the sauce to bubble but not burn

Melt the White Chocolate:

Right when you take out the tray immediately sprinkle the white chocolate chips over the hot caramel Let them sit and soften for about five minutes The heat from the caramel will melt them Grab a clean spatula and gently spread the chocolate out in an even layer

Finish with Cinnamon Sugar:

While the white chocolate is still shiny and soft quickly sprinkle over the cinnamon sugar This ensures it sticks and delivers crunch in every bite

Cool and Break Into Pieces:

Let your candy cool fully It takes about thirty to sixty minutes depending on your kitchen Once solid lift the whole slab off the tray and break into bite sized shards Store in an airtight container to keep everything crispy

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You Must Know

• Perfect for make ahead treats stores well for several days
• Spreads joy to any holiday cookie exchange or potluck
• No candy thermometer needed

Cinnamon is absolutely my favorite ingredient here because it ties everything together with warmth and nostalgic churro flavor. My family always jokes that these never make it to a storage container because we hover over the pan breaking off pieces as soon as they are cool enough to eat.

Storage Tips

Keep the churro cracker candy in an airtight container for optimal freshness Room temperature is perfect for up to five days Any longer and I suggest a zip top bag in the freezer which preserves both the snap and flavor Leave pieces out for ten minutes to thaw before eating

Ingredient Substitutions

You can swap graham crackers or even matzo for the saltines but keep in mind the results will be a bit sweeter and less salty For a dairy free version use plant based butter and allergy friendly white chocolate chips Brown sugar can be substituted with coconut sugar for a caramel with deeper flavor

Serving Suggestions

Pile these candy pieces high on holiday cookie platters or wrap them up in cellophane bags as gifts They are also delicious broken into a bowl of vanilla ice cream which is a favorite in my house for impromptu sundaes Try with a sprinkle of flaky sea salt for a grown up twist

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The Churro Inspiration

Churros have always been a favorite treat at fairs and ballgames in my family But waiting for hot oil is not always practical This recipe brings the magic home with less fuss and no fryer required The salty cracker base creates the perfect foil to that cinnamon sweetness and creamy chocolate

Frequently Asked Questions

→ Can I use another type of cracker instead of saltines?

Yes, you can substitute with buttery crackers or graham crackers, though the texture and flavor will vary slightly. Saltines are preferred for their light, crisp snap and mild saltiness.

→ Do I need to use white chocolate chips?

White chocolate chips create a creamy, sweet layer that pairs well with the cinnamon sugar, but you can use milk or dark chocolate chips for a different flavor twist.

→ How should I store these candy crisps?

Keep the cooled pieces in an airtight container at room temperature for up to a week to maintain their crunch and freshness.

→ How can I ensure the caramel doesn’t burn?

Stir constantly while melting butter and brown sugar, and remove from heat as soon as it bubbles and darkens slightly. Watch closely during baking.

→ Can these be made ahead for gifting?

Yes, the crisps hold up well when prepared in advance. Let cool completely before packaging in sealed containers or bags for gifting.

→ Is it necessary to use foil or parchment on the baking sheet?

Lining your baking sheet prevents sticking and makes cleanup easy, especially with sticky caramel spreads and melted chocolate.