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–+ servings
Churro Crack

Irresistibly Easy Churro Crack You'll Keep Coming Back For

Churro Crack blends salty and sweet for an irresistible dessert that's quick to make.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 package Saltine Crackers Graham crackers can be used as a substitute.
For the Caramel Coating
  • 1 cup Butter Dairy-free butter can be used for a vegan option.
  • 1 cup Brown Sugar Light brown sugar can be used for milder sweetness.
For the Topping
  • ¼ cup Granulated Sugar Enhances the cinnamon mixture.
  • 2 teaspoons Cinnamon Adjust according to taste.
  • 2 cups White Chocolate Chips Dark chocolate can be used for different flavor.

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • medium saucepan
  • spatula

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a 10x15 inch baking sheet with parchment paper.
  2. Arrange the saltine crackers in a single layer on the prepared baking sheet.
  3. In a medium saucepan, melt the butter and brown sugar together over medium-high heat for 2-3 minutes until bubbling.
  4. Carefully pour the caramel mixture evenly over the arranged saltine crackers.
  5. Bake for 4 minutes to help caramelize the mixture.
  6. Remove from the oven and sprinkle white chocolate chips over the hot caramel layer.
  7. Spread the melted chocolate evenly across the top of your Churro Crack once softened.
  8. Combine the granulated sugar and cinnamon in a small bowl, then sprinkle generously over the melted chocolate layer.
  9. Allow to cool completely at room temperature before breaking into pieces.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 30mgSugar: 10gVitamin A: 300IUCalcium: 10mgIron: 0.2mg

Notes

Store in an airtight container at room temperature for up to 1 week. Can be refrigerated for up to 2 weeks or frozen for up to 3 months.

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