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Crunchy Churro Cracker Candy

This Crispy Churro Cracker Candy combines buttery crackers with a quick caramel and a dusting of cinnamon sugar for a sweet, addictive treat that’s easy to make and perfect for sharing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 sleeve buttery crackers, such as Ritz or Club (about 35 to 40 crackers)
  • 1 cup brown sugar, packed
  • 1 cup unsalted butter (2 sticks)
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt halve it if your crackers are very salty
  • 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon for topping
  • 1/2 cup mini chocolate chips or a drizzle of melted chocolate (optional)

Method
 

Preparation
  1. Heat the oven to 350°F and line a rimmed baking sheet with parchment or foil.
  2. Arrange the crackers in a neat, single layer, edge to edge on the baking sheet.
  3. In a small bowl, stir together the granulated sugar and cinnamon to make the cinnamon sugar.
Making the Caramel
  1. In a small heavy saucepan, melt the butter over medium heat.
  2. Whisk in the brown sugar and bring to a gentle boil. Keep it at a steady bubble for 3 to 4 minutes, whisking often, until it looks glossy and slightly thickened.
  3. Remove from heat and whisk in the vanilla and salt carefully.
Baking
  1. Immediately pour the caramel over the crackers, spreading it evenly with a spatula.
  2. Bake for 5 to 7 minutes, watching carefully until the caramel bubbles across the surface.
Finishing Touches
  1. Remove from the oven and sprinkle a generous layer of cinnamon sugar over the hot caramel.
  2. If using, scatter mini chocolate chips over the top.
Cooling
  1. Let it cool on the pan for 20 to 30 minutes, then lift it out and break into shards.
  2. Store in an airtight container.

Notes

Use a heavy saucepan to prevent scorching the caramel. Work quickly when pouring caramel over the crackers. For best texture, let it cool completely before breaking into pieces. If needed, refrigerate to speed up cooling.