Crunchy Churro Cracker Candy – If you’re looking for a dessert. That’s a little out of the ordinary. But so easy to make. This Crunchy Churro Cracker Candy recipe. Will blow your mind! A delicious blend of salty crackers, buttery caramel sauce, and sweet cinnamon sugar. All topped off with melted white chocolate. For a dessert. That’s as fun to make. As it is to eat.
I made this recipe for the first time. When I was craving something sweet. But didn’t want to fuss. Too much in the kitchen. My husband and child. Were initially unsure. About a dessert made with saltines. But once they tasted the crunchy caramel. And white chocolate combo. They couldn’t stop asking for more. Now, it’s one of our go-to treats. When we want something simple, quick. And ridiculously delicious!
What makes this Crunchy Churro Cracker Candy truly stand out?
What makes this Crunchy Churro Cracker Candy stand out? Is the perfect combination of textures. And flavors. The salty crackers balance out. The rich sweetness of the caramel. And white chocolate. While the cinnamon-sugar topping. Adds that warm churro flavor. We all love. Plus, it’s a no-fuss, oven-baked treat. That only takes 25 minutes of active prep time. Making it perfect for last-minute gatherings. Or a sweet weekend snack.
What You Need To Make This Crunchy Churro Cracker Candy Recipe?
Saltine Crackers: You might think saltines. Are a strange choice for candy. But their crispiness. And hint of saltiness. Create the perfect base. For all the sweet, caramel goodness on top. Plus, they hold up so well. Under all those layers!
Butter: Real butter is a must here. It creates the rich, caramel sauce. That binds the whole thing together. Trust me. Don’t skimp on this key ingredient.
Brown Sugar: This is what turns that butter. Into a dreamy caramel sauce. Make sure it’s packed tightly. When you measure. To get that deep, molasses-like sweetness.
White Chocolate Chips: Melts perfectly over the hot caramel. Creating a creamy layer. That balances out the salty, crunchy base. If you’re not a white chocolate fan. Feel free to swap in milk. Or dark chocolate!
Cinnamon-Sugar Topping: This is where the churro magic happens! The cinnamon adds warmth and spice. While the sugar. Gives it that final sweet crunch.
Steps To Make Crunchy Churro Cracker Candy:
Step 1: Preheat your oven to 350°F. And grab a large baking sheet—don’t forget to line it with foil. Or parchment paper. For easy cleanup later. Start by arranging. The saltine crackers. In a neat, even layer. On the sheet. Trust me. This part is oddly satisfying!
Step 2: In a small bowl. Whisk together the cinnamon. And sugar—this will be your magical churro dust for later. Set it aside for now.
Step 3: Melt the butter. In a saucepan. Over medium heat. Then stir in the brown sugar. You want to keep an eye on this. Until it becomes a smooth, caramel-like sauce. That bubbles beautifully. Once it’s bubbling. Let it cook. For another 2 minutes—just enough time. For the flavors to deepen.
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Step 4: Carefully pour this caramel goodness. Over your saltines. If you need to. Use a spatula. To help it spread evenly. Across the crackers.
Step 5: Pop the tray. Into the oven. For about 5-7 minutes. Until the caramel is bubbling. And turning a rich, golden color. Once out of the oven. Immediately sprinkle white chocolate chips. Over the top. And let them melt. After about 5 minutes. Use a spatula. To gently spread the melted chocolate. Across the crackers.
Step 6: While the chocolate is still warm. And gooey. Sprinkle that cinnamon-sugar mixture. Over the top. Now, all that’s left. Is to wait! Let the candy cool. For about 30-60 minutes. Then break it up. Into pieces. And dig in.
Tip:
Want to take your Crunchy Churro Cracker Candy to the next level? After spreading the chocolate. And sprinkling the cinnamon-sugar topping. Place the whole tray. In the fridge. For about 10-15 minutes. This speeds up the cooling process. And helps the chocolate set. Into a perfectly smooth, firm layer. If you like a little extra crunch. You can even sprinkle some sea salt on top. Before the chocolate fully hardens. The combination of sweet, salty, and spicy is irresistible. And the salt will elevate the flavors. In ways you never expected!
Frequently Asked Questions:
Can I use milk or dark chocolate instead of white chocolate?
Absolutely! Feel free to substitute the white chocolate. With your favorite type of chocolate. For a slightly different flavor.
How long does this candy stay fresh?
Stored in an airtight container. This candy can last up to a week—if you don’t eat it all first!
Can I use graham crackers instead of saltines?
Yes! Graham crackers will give a slightly sweeter flavor. And are a great alternative. If you want a softer crunch.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crunchy Churro Cracker Candy
Ingredients
- 2 to 3 sleeves of saltine crackers
- 1/4 c white sugar
- 1 1/2 tsp ground cinnamon
- 1 c 2 sticks unsalted butter
- 1 c packed light brown sugar
- 1 12 ounces package of white chocolate chips
Instructions
- Preheat your oven to 350°F. And line a large baking sheet. With foil or parchment paper. Lay the saltine crackers. In a single layer. Covering the entire sheet.
- In a small bowl. Combine the sugar. And cinnamon. Set aside.
- In a saucepan. Melt the butter. Over medium heat. Then stir in the brown sugar. Continue to cook until the sugar. Is fully dissolved. And the mixture. Starts to bubble.
- Once the mixture is bubbling. Let it cook. For an additional 2 minutes. Pour the mixture evenly. Over the crackers. Using a spatula if necessary. To spread it out.
- Place the baking sheet. In the oven. And bake for 5-7 minutes. Or until the sauce is bubbling. And has darkened slightly.
- Remove the tray. From the oven. And immediately sprinkle white chocolate chips. Over the top. Let the chips sit. For about 5 minutes to soften. Then spread them. Into an even layer. With a spatula.
- While the chocolate is still soft. Quickly sprinkle the cinnamon sugar mixture on top.
- Let the candy cool. For 30-60 minutes. Then break it. Into bite-sized pieces.
- Store in an airtight container. To keep it fresh.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
