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Delicious and addicting, Churro Crack is a base of saltine crackers layered with toffee and creamy white chocolate, then topped with a mix of cinnamon and sugar for the most amazing sweet and salty treat.
The theme park inspired flavors of churros with a mix of cinnamon and sugar simply cannot be beat! Try these incredible waffles, this luscious cheesecake or these fun cupcakes to see what I mean!
Reasons You Will LOVE This Recipe!
- Easy! Who doesn’t love an easy dessert recipe? This churro crack recipe is so delicious with the perfect combo of sweet and salty, it knocks it out of the park!
- Fast: This recipe is done in less than 15 minutes!
- Only uses a few ingredients: This churro crack only uses 6 ingredients. And I bet that you already have all of them in your pantry!
Churro Crack Ingredients
You only need 6 ingredients to make this addictive churro crack recipe. I loved my Christmas Crack so much that I wanted to make another version! This layered sweet and salty dessert is so delicious that you’re not going to be able to stop eating! You can find the exact measurements below in the recipe card.
- Saltine Crackers: The salty, crunchy base that helps to keep the toffee together.
- Butter: Melt with the brown sugar to create the perfectly rich candy toffee topping.
- Brown Sugar: The brown sugar gives the toffee a deep caramelized flavor.
- White Chocolate Chips: The layer of melted white chocolate chips adds a deliciously creamy and sweet flavor.
- Cinnamon and Sugar: The topping is authentic to churros with a simple blend of granulated sugar and ground cinnamon.
How to Make Churro Crack
Churro toffee is easy to make, and even easier to eat! Make this for the holidays, a Cinco de Mayo celebration or anytime you’re craving the sweet and salty deliciousness! Here’s how everything comes together:
- Prep: Preheat oven to 400 degrees Fahrenheit. Line a 10×15-inch baking sheet with parchment paper.
- Add the Crackers: Place the saltine crackers evenly on the prepared pan. The crackers should be touching each other and placed in even rows.
- Make the Toffee: In a saucepan over medium-high heat melt the butter and brown sugar. Whisk together and allow the mixture to boil for a few minutes.
- Spread Toffee and Bake: Pour the brown sugar mixture over the crackers. Spread out the mixture and bake in the oven for 4 minutes.
- Mix Sugar and Cinnamon: While the crackers are in the oven, stir the granulated sugar and cinnamon in a small bowl and set aside.
- Add Chocolate Chips: Remove the pan from the oven and then immediately sprinkle the chocolate chips on top. Allow the chocolate to sit and melt.
- Sprinkle Cinnamon and Sugar: Spread the chocolate over the crackers using a knife or an offset spatula then sprinkle with the cinnamon and sugar mixture.
- Allow to Harden: Allow the chocolate to harden before serving. Sometimes I place it in the fridge to speed up the process! Break the churro crack into pieces and serve.
Quick Tips
Any type of saltine cracker toffee is usually really easy and straightforward to whip up, but after making it many times, I have some helpful tips so your churro crack is perfect every time!
- Cover Baking Sheet: Cleanup will be really easy if you add a piece of parchment paper to the bottom of the sheet pan or wrap it in aluminum foil before starting.
- Melting the White Chocolate: If your chocolate chips aren’t melting after sprinkling them over the caramel then you can pop the pan back in the oven for a few minutes to help them soften up. However, don’t let them get too hot, or they will seize and burn instead of melt!
- Spread the Chocolate: Very gently spread the melted white chocolate over the toffee and crackers. You don’t want to push down too hard or move too fast because the crackers can slide around and become messy.
- Speeding up the Hardening Process: To get these to harden quickly, you can place the pan in the fridge before cutting into pieces and serving.
Storing Leftovers
Churro crack is great for making ahead of time because it’s simple to store and tastes fabulous for days. Here’s how to keep it fresher longer:
- At Room Temperature: Place in an airtight container or ziplock bag for 4 to 5 days on the counter at room temperature. However, if your house is too warm and you notice the chocolate melting, place it in the fridge.
- In the Refrigerator: Stored in an airtight container in the refrigerator, this will stay fresh for about 2 weeks.
- In the Freezer: Store it in an airtight container for up to 1 month. Because these can stick together, it’s a good idea to add a piece of parchment in between layers so they don’t end up frozen together.
More Sweet and Salty Treats
The perfect snack is a blend of sweet and salty with plenty of crunch! Whether it’s for a special occasion or you’re just in the mood for something deliciously addictive, we have you covered with plenty of tried and true family favorites. Here are some of the recipes we make on repeat that you’re sure to love!
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Churro Crack
Ingredients
- 35-40 saltine crackers
- 1 cup butter
- 1 cup brown sugar
- 2 cups white chocolate chips
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a 10×15-inch baking sheet with parchment paper.
- Place the saltine crackers evenly on the prepared pan. The crackers should be touching each other and placed in even rows.
- In a saucepan over medium-high heat melt the butter and brown sugar. Whisk together and allow the mixture to boil for a few minutes.
- Pour the brown sugar mixture over the crackers. Spread out the mixture and bake in the oven for 4 minutes.
- While the crackers are in the oven, stir the granulated sugar and cinnamon in a small bowl and set aside.
- Remove the pan from the oven and immediately sprinkle the chocolate chips on top. Allow the chocolate to sit and melt.
- Spread the chocolate over the crackers using a knife or an offset spatula then sprinkle with the cinnamon and sugar mixture.
- Allow the chocolate to harden before serving. Sometimes I place it in the fridge to speed up the process! Cut into pieces and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is amazing just wondering if I can make this gluten free and dairy free for my family for Christmas?
Norma, you can definitely use gluten free crackers, try using dairy free butter and white chocolate. I’ve never done it but they usually behave similar to regular butter and chocolate. Let me know how it turns out!
Made this twice. The first time, I followed the recipe as it is and the dessert was delicious but a bit gooey. The second time, I used a candy thermometer to get the butter mixture up to 290 degree. This made the dessert more like a toffee. Both ways were super yummy, but if you’re looking for more of a “bark” dessert that snaps when you break it apart, be sure to use the candy thermometer. Thanks for the recipe! I’ll definitely make it again!
Worked perfectly!
Churro Crack is indeed addictive. I boiled the brown sugar and butter for 5 minutes, which resulted in a chewy caramel layer rather than a crisp toffee which I would have preferred. It would help to have the directions be more specific than to cook “a few minutes”. Otherwise really good!
I feel the same way. Delicious, but the toffee would be better if it had a brittle (“crack”) texture.
If you have a candy thermometer you want the temp from 270-290 degrees. Over that and it’s considered hard crack. I think I do close to 290° F.
Just tried this recipe. The white chips won’t melt! I used Chipits. Is there another brand that should be used?
Hi! I love using Ghirardelli chocolate chips but If your chocolate chips aren’t melting then you can pop the pan back in the oven for a few minutes to help them soften up. Just make sure you don’t leave them in too long or they will start to seize.