Churro Cracker Candy Crisps (Print Version)
# Ingredients:
→ Base
01 -
2 to 3 sleeves saltine crackers
→ Spice Mixture
02 -
60 ml granulated sugar
03 -
7.5 ml ground cinnamon
→ Caramel Layer
04 -
227 g unsalted butter
05 -
220 g brown sugar
→ Topping
06 -
340 g white chocolate chips
# Instructions:
01 -
Preheat oven to 175°C. Line a large baking sheet with foil or parchment paper and arrange saltine crackers in a single layer to cover the sheet completely.
02 -
Combine granulated sugar and ground cinnamon in a small bowl and set aside.
03 -
In a saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved. Cook until the mixture bubbles, then continue for 2 additional minutes.
04 -
Pour the bubbling caramel evenly over the arranged crackers and use a spatula to spread.
05 -
Place tray in preheated oven and bake for 5–7 minutes until caramel bubbles and darkens.
06 -
Remove from oven; immediately scatter white chocolate chips evenly over the hot crackers. Allow them to sit for about 5 minutes until softened.
07 -
Gently spread the melted chocolate into an even layer using a spatula. Quickly sprinkle the reserved cinnamon sugar mixture evenly before chocolate sets.
08 -
Leave the tray undisturbed to cool completely for 30–60 minutes. Once fully set, break into bite-sized pieces.
09 -
Store in an airtight container to maintain crispness and freshness.
# Notes:
01 -
Break the candy into pieces only after completely cooled to ensure clean edges and the best texture.