Description
These Ritz churro bites are a delightful and easy-to-make snack combining the crispy texture of Ritz crackers with the sweet cinnamon sugar coating reminiscent of classic churros. Perfectly baked and served with a rich semi-sweet chocolate dip, they’re an irresistible treat for parties or a cozy night in.
Ingredients
Scale
Main Ingredients
- 1 box Ritz crackers (about 13.7 oz)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- Optional: sea salt for sprinkling
Instructions
- Gather Ingredients: Collect all necessary ingredients including Ritz crackers, melted unsalted butter, granulated sugar, ground cinnamon, semi-sweet chocolate chips, and optional sea salt.
- Arrange Crackers: Lay the Ritz crackers out on a clean surface or tray to prepare for coating.
- Prepare Cinnamon Sugar Mixture: In a small mixing bowl, thoroughly blend the granulated sugar and ground cinnamon until evenly combined.
- Coat Crackers: Dip each Ritz cracker into the melted butter, ensuring full coverage, then immediately roll or sprinkle the cracker in the cinnamon sugar mixture to coat it completely.
- Bake: Place the coated Ritz crackers on a baking sheet lined with parchment paper or a baking mat. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until they are crisp and aromatic.
- Cool and Serve: Allow the churro bites to cool completely on a wire rack. Melt the semi-sweet chocolate chips for dipping, and optionally sprinkle a pinch of sea salt on the bites before serving to enhance flavor.
Notes
- Use parchment paper or a silicone mat on the baking sheet to prevent sticking.
- Do not overbake to avoid burning the sugar coating; 10-12 minutes is sufficient.
- For a dairy-free version, substitute butter with a vegan margarine or coconut oil and use dairy-free chocolate chips.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Optionally, garnish with a light dusting of powdered sugar before serving.
