Churro Cracker Candy Bites (Print-Friendly Version)
Buttery saltines topped with melted white chocolate and cinnamon-sugar, then broken into crisp, sweet bites.
# What You'll Need:
01 -
600–900 g saltine crackers
02 -
60 g granulated sugar
03 -
7.5 g ground cinnamon
04 -
227 g unsalted butter
05 -
220 g light brown sugar
06 -
340 g white chocolate chips
# How to Make It:
01 -
Preheat oven to 175°C and line a large baking sheet with parchment paper or foil. Arrange saltine crackers in a single, even layer to cover the entire surface.
02 -
Combine granulated sugar and ground cinnamon in a small bowl and set aside.
03 -
Melt butter in a small saucepan over medium heat. Add brown sugar and stir until dissolved. Bring mixture to a gentle boil and let it bubble for 2 minutes.
04 -
Pour the hot butter-brown sugar syrup evenly over the arranged crackers. Use a spatula to spread the mixture as needed. Bake in preheated oven for 5–7 minutes, until bubbling and slightly darkened.
05 -
Remove baking sheet from oven. Immediately scatter white chocolate chips evenly over the hot surface. Let sit for 5 minutes to allow the chocolate to soften.
06 -
Using a spatula, gently spread the melted white chocolate evenly over the toffee-coated crackers. Quickly sprinkle the reserved cinnamon-sugar mixture on top while the chocolate is still unset.
07 -
Allow to cool at room temperature until fully set, approximately 30–60 minutes. Break into bite-sized pieces once firm.
08 -
Store candy in an airtight container to preserve freshness.
# Additional Tips:
01 -
For cleanest edges, score pieces with a knife while the chocolate is almost set but not fully hardened.