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!
Decadent, quick to make, and utterly satisfying. Tastes like white chocolate-covered churros & caramel!
Why You’ll Love This
- Seriously DELICIOUS: Layers of white chocolate and buttery toffee coat salty crackers topped with cinnamon sugar. YUM!
- Quick Candy Recipe: Just 15 minutes to make—for one of the fastest candy recipes, like chocolate coconut candy.
- Perfecting for Snacking & Gifting: Beautiful, tasty, and shelf-stable, everyone will love receiving and eating this, like white chocolate popcorn and homemade crunch bars.
Churro Crack Recipe
Back when Erik and I were living in San Diego, we enjoyed the most incredible churros from a tiny stall in Old Town. Crispy fried shells were coated in loads of cinnamon sugar and filled with vanilla cream or dulce de leche.
Even just thinking about those churros make my mouth water. And since y’all loved our saltine cracker toffee and Christmas crack so much, we decided to do a cinnamon sugar, churro-inspired twist on it… think churro Christmas crack or churro cracker candy.
Ever wondered what white chocolate and churros tastes like together? Yeah, it’s as incredible as it seems. This churro crack recipe features brown sugar and butter-toffee-topped crackers layered with melted white chocolate, then sprinkled with loads of cinnamon sugar.
Churro Cracker Candy Ingredients
- Butter & brown sugar: take time to fully whisk these together in the saucepan, then let it sit, undisturbed while it comes to a boil or else it’ll separate.
- Crackers: make sure to create a tightly-packed, even and flat layer of saltine crackers for a nicely thick layer of toffee on top. If the crackers are on a too-large pan, they’ll just swim in the brown sugar mixture.
- White chocolate chips: wait for the white chocolate to soften until easily spreadable before smoothing into a layer over the toffee.
- Granulated Sugar
- Cinnamon: with 1 whole teaspoon of ground cinnamon, we’ll really pack in the delicious churro flavors.
How to Make Churro Crack
- Preheat oven to 400°F. Line a baking sheet with parchment paper, then mist with cooking spray. Line the sheet in an even layer of crackers.
- Cook butter and brown sugar together in a medium saucepan over medium heat. Whisk just until well mixed and butter is melted. Let sit for 3-6 minutes until it comes to a boil. Remove from heat once it reaches 270°F on a candy thermometer.
- Quickly pour toffee over saltines, using a large offset spatula to spread it into an even layer. Bake for 3-5 minutes, until bubbling.
- Sprinkle white chocolate over toffee, spreading once it’s melted (about 2 minutes).
- Mix sugar and cinnamon in a small bowl, then sprinkle over chocolate. Chill until firm. Slice into pieces. Enjoy the best churro crack recipe!
Storing Instructions
Fridge or Pantry: Store churro Christmas crack in an airtight container in the refrigerator or room temperature for up to 1 week.
Freezer: Once churro cracker candy is set and sliced, store in a freezer-friendly, airtight container in the freezer for 1-3 months.
Tips for the Best Churro Christmas Crack
- Once the temperature of the brown sugar and butter mix hit 270°F on the stovetop, remove it. Waiting to 290°F means it will probably reach a too high temp when carryover cooking, landing closer to 300°F.
- Use a candy thermometer: This is the best way to ensure that the toffee is cooked just right.
- When spreading the hot toffee mixture over the crackers, move safely and quickly, using a handy large offset spatula—you’ll only have about 10 seconds to spread it before it sets.
- Use a small offset spatula for spreading the melted white chocolate. It’s more precise and can get into nooks and crannies easily.
- Thoroughly stir up the cinnamon sugar mixture for an evenly flavorful topping—cinnamon can tend to drop to the bottom of a mixing bowl when mixing.
For more like this churro crack recipe, follow us on TikTok, Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
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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.
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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.
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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.
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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.
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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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★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
- 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.
