Churro Churro Cracker (Printer-Friendly Layout)
Melted white chocolate covers buttery saltines, then they're loaded up with cinnamon-sugar for a crunchy, sweet snack you'll want more of.
# Ingredients You'll Need:
01 -
340 g white chocolate chips
02 -
220 g light brown sugar
03 -
227 g unsalted butter
04 -
7.5 g ground cinnamon
05 -
60 g granulated sugar
06 -
600–900 g saltine crackers
# Step-by-Step Instructions:
01 -
Cover a big baking tray with foil or parchment. Set the oven to 175°C. Lay saltines in a single flat layer so the whole tray’s covered.
02 -
Mix cinnamon with sugar in a small bowl. Leave this on the side for later.
03 -
In a small pot on medium, melt the butter first. Toss in the brown sugar next. Stir till it all blends, then let it boil super gently for 2 minutes.
04 -
Spread that hot toffee syrup all over your cracker layer. Smooth it out with your spatula if you need to. Pop the tray in the oven for 5 to 7 minutes. It’ll bubble and turn a little darker.
05 -
Pull the tray out and dump the white chocolate chips all over everything. Wait 5 minutes so the chips get nice and melty.
06 -
Use your spatula to cover the top in that gooey white chocolate. Before it hardens, quickly dust the cinnamon-sugar mix all over.
07 -
Let everything cool down at room temp until it’s completely set, about 30 to 60 minutes. Once it’s hard, break pieces into whatever size you want.
08 -
Pop your finished candy into any airtight container to keep it tasting great.
# Extra Tips and Tricks:
01 -
If you want tidy pieces, use a knife to score before the chocolate fully firms up but after it’s mostly set.