Churro Crack Recipe
The BEST EVER Churro Crack recipe: delicious cinnamon sugar sprinkled over creamy white chocolate layered over buttery toffee-covered saltine crackers. A quick, 15-minute churro cracker candy recipe that'll deeply satisfy your sweet tooth!
Servings: 40 servings
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar packed
- 35-45 saltine crackers depending on size of pan
- 12 oz bag or 2 cups white chocolate chips
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 400°F. Line a 10 x 15” baking sheet with parchment paper. Coat with cooking spray. Place an even, tightly-packed layer of crackers.1 Set aside.
- In a medium saucepan over medium heat, whisk together butter and brown sugar only until butter is melted. Let it sit (not whisking at all)2 while it comes to a boil, about 3-6 minutes. It’s done once it reaches 270°F to 290°F on a candy thermometer.
- Pour toffee evenly over saltines. Use a large offset spatula to quickly spread it into an even layer—it will set in seconds. Bake for 3-5 minutes, or until bubbling.3 Carefully remove from the oven—crackers will be in a bubbling pool of toffee.
- Sprinkle chocolate evenly over the toffee. Let sit for 1-2 minutes, until melted. Spread chocolate into an even layer using a small offset spatula. Mix sugar and cinnamon together in a small bowl. Sprinkle over chocolate. Chill in the refrigerator for 1 hour or freeze for 30 minutes, until firm.
- Use a spoon to pop the corners of the churro crack out. Peel off the parchment paper. Slice into pieces. Enjoy!
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Notes
- 1: Pack the saltines crackers in a tight, flat, single layer to ensure a nice thick layer of toffee on your churro crack.
- 2: After whisking butter and brown sugar until well mixed, leave it alone while it comes to a boil or it will separate.
- 3: Mine took 4 minutes.
- Storing Instructions: Store churro crack in an airtight container in the refrigerator or room temperature for up to 1 week.
- Freezing Instructions: Store churro crack in an airtight, freezer-friendly container for 1-3 months. Thaw, if needed, to avoid hardened toffee.