Churro Cracker Candy Crisps

Want something that's churros but also candy bark and don't want to bust out the frying pan? Make this churro cracker candy instead. Crunchy saltines hold up under a layer of buttery caramel and smooth, melty white chocolate. Cinnamon sugar on top brings that cozy, sweet finish. Just right for Christmas trays, but chill enough to whip up after work.

I took this to a family party, and it disappeared even before I set out the other desserts. Now my kids want it for movie nights, and my friends start asking for how to make it as soon as they try a piece.

Tasty Ingredients

• White chocolate chips These melt down for that creamy top layer Go for real-deal quality like Ghirardelli and your candy will taste so much better
• Brown sugar Makes the caramel deep and rich Look for soft, fresh brown sugar without crusty chunks
• Butter Use unsalted so you decide how salty things get Choose good butter for richer caramel
• Cinnamon Try to find freshly opened cinnamon—it adds huge flavor I love Ceylon when I see it at the store
• Granulated sugar Gets mixed into the cinnamon sugar topping It delivers those classic churro sparkles
• Saltine crackers Give every bite that sweet-and-salty snap Make sure they're fresh no one likes stale saltines

Simple Steps

Cool and Break Into Pieces:

Let your churro candy sit until it hardens up Take thirty minutes to an hour, depending on the room temp Lift the sheet off the tray and snap it apart Store in something airtight and it'll stay crisp

Finish with Cinnamon Sugar:

Sprinkle the cinnamon sugar onto the melted chocolate while it's still glossy That way the sugar sticks and adds crunch

Melt the White Chocolate:

Right after pulling the tray from the oven, spread the white chocolate chips on top Give them a few minutes to soften from the heat. When they look glossy, smooth it out into one even layer

Pour Caramel and Bake:

Pour that hot caramel sauce all over the crackers Use a spatula real quick to coat every bit Bake at 350°F for five to seven minutes until you see bubbling—don't let it burn

Cook the Caramel Sauce:

Drop your butter into a small pot set over medium Melt it, then swirl the brown sugar in Keep stirring until it's totally melted and looks shiny, then let it bubble another two minutes No grainy texture, that's when it's ready

Make the Cinnamon Sugar:

Mix cinnamon and sugar in a small bowl Give it a good stir so every scoop has both

Prep the Crackers:

Cover a big sheet pan with parchment or foil Set saltines down in one layer, edge to edge If there's a gap, break crackers in half—caramel will sneak through wherever there's space

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Good Things To Know

• If you want to prep early, this treat keeps great for a few days
• Brightens up any get-together or holiday cookie swap
• No fancy candy tools—skip the thermometer

The cinnamon is what pulls it all together for me. It brings that cozy churro vibe every time. My family says these never make it into containers—someone's always grabbing another piece off the pan the second it's cool enough to eat.

Storage Ideas

To keep this candy at its best, seal it up in an airtight container It’ll stay fine at room temperature for about five days If you want to stash it longer, toss it in a zip-top bag in the freezer It stays crisp and tastes great Just pull some out and let it thaw for ten minutes before munching

Easy Swaps

Try matzo or graham crackers if you don’t have saltines but know the finished thing will end up just a little sweeter and less salty If you’re off dairy, grab plant-based butter and allergy-friendly white chocolate Coconut sugar works instead of brown sugar and makes the caramel a bit more earthy

How To Serve

Stack chunks of this treat high on cookie trays for the holidays or tie them up in clear bags for easy gifting We love crumbling them over vanilla ice cream for a quick sundae in my house Sprinkle a pinch of sea salt on top if you want a grown-up kick

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Where the Churro Vibes Came From

We always went wild for churros at the fair or at baseball games But heating oil? Forget it when you’re home This method skips that and still hits all the classic notes Crunchy salty base, melty chocolate, and all the cinnamon sugar you want

Frequently Asked Questions

→ Is there a good swap for saltines?

You bet. Graham crackers or a buttery option work too. Just know the texture and taste will shift. Saltines are best for crunch and that touch of salt.

→ Are white chocolate chips a must?

White chips make things sweet and creamy and mix great with cinnamon. If you want a change, go for milk or dark chocolate chips and play with the flavor.

→ What's the best way to keep these fresh?

Once your pieces cool, stash them in an airtight container at room temp. They stay crunchy and good for about a week.

→ How do I keep the caramel from burning?

Keep stirring when you melt the butter and brown sugar together and pull it off the heat once it bubbles and darkens a bit. Keep an eye out while it's in the oven, too.

→ Can I prep these ahead to give away?

Absolutely. Make them in advance and let them cool all the way. Then pop them in bags or containers that seal tight for gifting.

→ Should I line my baking pan?

Definitely use parchment or foil so nothing sticks and cleanup stays easy, especially once you pour on all that caramel and chocolate.