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Ritz Bits Churros Recipe peanut butter snack crackers make a convenient base for an easy churros recipe. These snack poppers are very addictive!
Churro Ritz Bits, aka Cinnamon Sugar Ritz Bits or Cinnamon Sugar crackers, was first created here by Paula but has been copied many times from other sites. This is the orginal.
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Ritz Bits Churros Recipe
This easy recipe is great for an afternoon snack, game watching, tailgating, and family movie or game night.
These snack crackers also make a good gift if you need to bribea gift for a neighbor, teacher, or friend.
Made with Ritz Bits sandwich crackers, these churro bites make the perfect salty and sweet snack!
RITZ BITS CHURROS RECIPE
You’ll want to line a baking sheet with foil sprayed with non-stick spray or parchment paper.
Spread your crackers out in a single layer over the foil.
Cook the sauce. This is the only difficult step of the recipe. Have your ingredients measured and ready. As well, you want a timer ready to start.In a medium saucepan combine butter and brown sugar. Stirring constantly bring the mixture to a boil and boil for 1 minute. Remove the mixture from the heat and stir in 1 teaspoon of cinnamon and 1 teaspoon vanilla.
Pour this immediately on top of the crackers as evenly as you can. As well, smooth out over any crackers that didn’t get covered, but you’ll need to be quick as the mixture will cool and harden fast.
Next, bake the crackers for 10 minutes until the caramel sauce is bubbly.
While the crackers are cooking combine the granulated sugar, cinnamon, and salt.When the crackers are done remove the pan from the oven andimmediatelysprinkle withthe cinnamon mixture. Sprinkle as evenly as you can.
RITZ BITS CHURROS RECIPE
Whew! The hard part is over!
Break into pieces after the crackers have cooled.Serve immediately or the crackers can be stored in an airtight for up to a week.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Ritz Bits Churros Recipe
Ritz Bits Churros Recipe peanut
butter
snack crackers make a convenient base for an easy churros recipe. These snack poppers are very addictive!
Author: Paula
4.63 from 93 votes
Print Pin Rate
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Prep Time: 10 minutesminutes
Cook Time: 11 minutesminutes
Total Time: 21 minutesminutes
Servings: 8servings
Ingredients
4cupsRitz Bits peanut butter
1cupbutter
1cuplight brown sugar
1teaspooncinnamon
1teaspoonvanilla
2tablespoonsgranulated sugar
1/2teaspooncinnamon
1/2teaspoonsalt
Instructions
Preheat the oven to 350°F/175°C.Line a sheet pan with parchment paper or foil. Spread the crackers evenly on the baking sheet and set them aside.
In a medium saucepan combine butter and brown sugar. Stirring consistently bring the mixture to a boil and boil for 1 minute. Remove the mixture from the heat and stir in 1teaspoon of cinnamon and 1 teaspoon vanilla.
Pour this immediately on top of the crackers as evenly as you can. Smooth out over any crackers that didn't get covered, but you'll need to be quick as the mixture will cool and harden fast.
Bake the crackers for 10 minutes until it’s bubbly all over.
While the crackers are cooking combine the granulated sugar, cinnamon, and salt.When the crackers are done remove the pan from the oven andimmediatelysprinkle with the cinnamon mixture. Sprinkle as evenly as you can.
Break into pieces after the crackers have cooled.Serve immediately. Crackers can be stored in an airtight for up to a week.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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What goes in churros. All you need is flour, baking powder, oil and boiling water to make the batter, then cinnamon and sugar for coating. Boiling water is key here – it makes the batter a unique “gummy” texture so when piped and cooked, it retains the signature ridges.
The star tip will give your churros their signature grooved surface. A 1/4" star is typically included in a basic pastry set; this will yield churros about 3/4" in diameter. If you're looking for fatter, 1" churros, use a wider star tip. Pipe a line of batter about 6" long into the hot oil.
Typically yes, you can make churro dough ahead of time and refrigerate it. You can fry refrigerated dough straight from the fridge. However, if you're using a stiffer/low hydration dough, it may be difficult to pipe when cold. Letting the dough sit out for 30 minutes at room temperature will make it easier to pipe.
Making ahead- If you plan to make these in advance prep the dough and pipe the churros onto parchment paper. Freeze the dough then transfer the frozen churros to a freezer-safe container for up to 1 month. Cooking frozen churros- No need to thaw the dough, simply cook the churros following the same frying instructions.
Basically a churro is made with the same type of batter as a cream puff or eclair or a French Cruller doughnut. So more accurately, a churro is more like a cream puff or eclair than a doughnut. But the real reason it's not a doughnut, is because it's straight, not round with a hole in it.
The secret to the churro is finding high-quality oil. Water, butter, sugar, salt, and flour are enough to create the fried dough mixture. Vanilla and egg can give it the right taste and texture. Using a sculpted pipette tip, churros can be given their stereotypical shape.
To check all those boxes, it's important to fry your churros in very hot oil. 400°F (204°C) oil provides the heat necessary to brown and crisp the outsides of the churros while also creating almost-instant steam inside of them. Thus we get crispy churros that are not oil-logged and have a light texture.
If the oil is too cold, the churro will fall apart and take on too much oil, resulting in a greasy mess. It's also important to let the oil come back up to the proper temp between batches. Finally, don't overcrowd your pan; otherwise, the churros will steam instead of fry.
Originally Answered: Why are my churros raw inside? You're either piping them with too large a tip or your oil is too hot. Trying making them thinner or lower the temperature of the oil in 25 degree increments.
Adding an egg makes it a little richer and causes the churro to puff up a bit more in the hot oil. I like both versions. Both are creamy inside when warm as you bite through the crunchy exterior. The eggy one maybe a bit more so.
Cook this one churro, turning occasionally, until it is deep golden brown, about 2 to 3 minutes if the oil temperature is right. Remove it to drain on paper towels, let it cool a minute, then break it open to check for doneness—it should be just a little soft inside (but not doughy).
Churros are best eaten right away, but you can keep them in an airtight container for a few days (although they will lose some of their crispness). You can restore some crispness by heating in an air fryer for 2-3 minutes.
You can create a “churro bar” for your guests to pick their favorite toppings and fillings or premake your churros to be just how you want them to be. If you really want a “wow” factor you can even assemble your churros into a pyramid or serve them alongside ice cream or hot chocolate.
Meanwhile, multiple, ongoing conversations on sites like Reddit have centered around the perceived overall decline of the churro throughout the years — possibly leading Costco to make the unpopular decision to discontinue it completely.
Salt: A pinch of salt enhances the flavors of the other ingredients. Oil: You'll need vegetable oil for the dough and to fry the churros. Flour: All-purpose flour gives the churro dough structure. Cinnamon: The fried churros are rolled in a cinnamon-sugar mixture before serving.
You can find a type of fried dough in nearly every cuisine, and one of my favorites is the Spanish churro. Many countries have adopted the churro since its creation, but in Spain, you can dip them in coffee for breakfast or enjoy with a chocolate sauce as dessert.
I mean it's full of dessert with cream, butter, eggs, and milk. I think they are baking staples, but this is an exception. Churros are traditionally made by frying choux pastry, which is a batter made of eggs, milk, and butter.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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