There’s something magical about the mix of sweet, salty, crunchy, and spiced — and Churro Cracker Candy captures it all in one delightful, easy-to-make treat. I first made this candy during the holidays when I was craving something quick but indulgent to fill out the cookie tray. Inspired by classic saltine toffee and churros, this recipe layers crisp saltines, buttery brown sugar caramel, creamy white chocolate, and a dusting of cinnamon sugar to create the ultimate dessert bark.
Whether you're making it for holiday gifts, bake sales, or a fun weeknight treat, churro cracker candy is the kind of recipe that wows with minimal effort. Plus, it's incredibly customizable, keeps well, and looks gorgeous broken into golden shards. If you’ve never tried cracker candy before, this version is a perfect starting point — with the added bonus of churro flavor that everyone loves.
Why You’ll Love Churro Cracker Candy
- Quick & Easy: 25 minutes start to finish, no candy thermometer needed.
- Simple Ingredients: Made with everyday pantry staples.
- Churro-Inspired Flavor: Buttery, spiced caramel topped with white chocolate and cinnamon sugar.
- Great for Gifting: Beautiful and unique addition to any holiday cookie box.
- Kid-Friendly: Fun to make and eat — kids love helping sprinkle cinnamon sugar.
- Versatile: Swap toppings and flavors to make it your own.
Ingredients You’ll Need
- 1 sleeve of saltine crackers – About 40 crackers, to form the base.
- 1 cup unsalted butter – Adds richness to the caramel; use high-quality butter.
- 1 cup brown sugar – Light or dark both work; dark will add deeper molasses flavor.
- 1 teaspoon vanilla extract – Adds warmth and complexity to the caramel.
- 1 teaspoon ground cinnamon – Mixed into the caramel for churro flavor.
- 1½ cups white chocolate chips – Sweet, creamy topping layer.
- ¼ cup granulated sugar – Combined with cinnamon for dusting.
- 1 teaspoon ground cinnamon (for dusting) – Essential for the final churro effect.
Step-by-Step Instructions
1. Prep Your Pan
Preheat your oven to 350°F (175°C). Line a large baking sheet (about 10x15 inches) with parchment paper or foil, leaving some overhang for easy removal later. Arrange the saltine crackers in a single, even layer to completely cover the bottom.
2. Make the Caramel Layer
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, vanilla extract, and 1 teaspoon of cinnamon. Bring the mixture to a gentle boil, then cook for 3–4 minutes, stirring constantly. It should become thick and bubbly — watch carefully to avoid burning.
3. Pour and Spread
Carefully pour the hot caramel mixture over the crackers, spreading it evenly with a spatula to cover every edge. Work quickly, as it begins to firm up as it cools.
4. Bake Until Bubbly
Place the tray in the preheated oven and bake for 5–7 minutes. The caramel should be bubbling all over. Remove the tray from the oven and work quickly with the next step.
5. Add the White Chocolate
Sprinkle the white chocolate chips evenly over the hot caramel layer. Let them sit for 2–3 minutes to soften and melt, then use an offset spatula or back of a spoon to gently spread the melted chocolate across the entire surface.
6. Sprinkle the Churro Topping
In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon cinnamon. Immediately sprinkle this mixture evenly over the melted white chocolate. It will stick beautifully and add the signature churro finish.
7. Cool and Set
Allow the candy to cool completely at room temperature, or place in the refrigerator to speed up the process (about 20–30 minutes). Once fully set, lift it out using the parchment or foil, and break into pieces.
Serving and Storage Tips
Serving Suggestions:
- Serve in candy bowls or on dessert platters.
- Pack in small treat bags for party favors or teacher gifts.
- Add to cookie tins during the holidays.
Storage:
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: For longer storage and extra crunch, refrigerate for up to 2 weeks.
- Freezer: Can be frozen in a sealed container for up to 2 months. Allow to thaw at room temperature before serving.
Presentation Tip:
- Break into irregular shards for a rustic look, or score it before setting if you want cleaner pieces.
Helpful Notes
- Lining Matters: Always line your tray with parchment or foil — it makes removal and cleanup a breeze.
- Butter Quality Counts: Since butter is a key flavor, use a good-quality unsalted butter.
- Even Chocolate Spread: Wait a couple of minutes for chips to melt fully before spreading to avoid dragging them.
- Flavor Variations:
- Add a pinch of cayenne for a spicy-sweet twist.
- Swap white chocolate for dark or milk chocolate.
- Sprinkle crushed nuts (like pecans or almonds) over the chocolate before it sets.
Frequently Asked Questions
- Can I use graham crackers instead of saltines?
Yes! It’ll be sweeter overall but still delicious. Use the same quantity. - Can I use chocolate chips instead of white chocolate?
Absolutely. Dark, milk, or semi-sweet chocolate all work well and contrast nicely with the churro topping. - Why didn’t my chocolate chips melt?
Some brands have stabilizers that resist melting. If needed, pop the tray back in the oven for 1 minute to help them along. - Can I make it dairy-free?
Yes, use vegan butter and dairy-free white chocolate chips. - How do I avoid overcooking the caramel?
Boil gently over medium heat for no more than 4 minutes, stirring constantly. It should thicken but not darken too much.
Final Thoughts
Churro Cracker Candy is the kind of treat that proves you don’t need complicated techniques or fancy ingredients to create something incredibly satisfying. With its crispy base, buttery caramel layer, creamy white chocolate, and sweet cinnamon finish, this dessert hits every craving — salty, sweet, creamy, and spiced.
It’s a recipe I turn to again and again for quick gifts, last-minute guests, or a special snack that feels festive and fun. Once you make it, you’ll see why everyone loves it — and why it rarely lasts more than a day or two on the counter. So grab that sleeve of saltines and get ready to fall in love with one of the easiest, most addictive desserts you’ll ever make.
Churro Cracker Candy
Ingredients
- 1 sleeve saltine crackers about 40 crackers
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1½ cups white chocolate chips
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or foil. Arrange saltines in a single layer to cover the sheet.
- In a saucepan, melt butter over medium heat. Stir in brown sugar, vanilla, and 1 teaspoon cinnamon. Bring to a boil and cook for 3–4 minutes, stirring constantly.
- Pour caramel mixture over crackers and spread evenly.
- Bake for 5–7 minutes until bubbling.
- Remove from oven and sprinkle white chocolate chips over hot crackers. Let sit 2–3 minutes, then spread melted chips evenly.
- Mix granulated sugar and remaining cinnamon in a bowl. Sprinkle over melted white chocolate.
- Cool completely at room temperature or refrigerate until set. Break into pieces to serve.
Notes
- Use parchment for easy cleanup.
- For extra crunch, chill before breaking.
- Swap white chocolate with milk or dark chocolate for variety.
- Store in an airtight container at room temp or refrigerate for longer shelf life.
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