Churro Crackers

Happy First Blog Post!!! Well, unless you count the Introduction (which in case you missed, you can find here: https://jadenjoy.blogspot.com/2018/06/introduction.html), but either way, this is the first recipe on my blog, and that's exciting (at least to me).

Today's recipe is from a blog called Picky Palate. Find the original recipe here: https://picky-palate.com/white-chocolate-churro-crackers/.

I came across this recipe a few weeks ago while searching for something easy to make for "Día de Comida", which is basically a day in Spanish class when you get extra credit if you bring in food. I decided that Churro Crackers probably were not quite authentic enough to earn me extra credit, so I saved the recipe for another time, when a chance to give my semester grade one final boost wasn't at risk.

Now that it's finally summer (and I've secured an A in Spanish), what better way to celebrate than with some not-so-traditional Churro Crackers?!

The recipe is super fast and simple. And I'm not exaggerating either-- It took me less than 30 minutes from start to finish, including the always-necessary taste test. The only change that I made from the original recipe is the chocolate. Instead of white chocolate, I opted for dark chocolate, which is more similar to the chocolate sauce you would be served in Spain alongside your churros. If you prefer white chocolate, simply swap dark chocolate chips for white chocolate ones. Not a chocolate fan? (What a shame!) Just skip the chocolate altogether-- the crackers taste amazing on their own as well.

Churro Crackers

Ingredients:

• Club crackers (I used about a sleeve and a half)
• 4-6 tbsp. butter (melted)
• 1/4 cup of granulated sugar
• 2 tbsp. cinnamon
• 1/2 cup dark chocolate chips (I used HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips)
• About 1 tbsp. milk

Directions:

1. Preheat oven to 350℉ and line rimmed cookie sheet with parchment paper.
2. Place Club crackers side by side so entire cookie sheet is covered. Pour melted butter evenly over crackers.
3. Mix sugar and cinnamon in small bowl and sprinkle over crackers.
4. Bake for 12 minutes, then cool for 10. While crackers cool, melt chocolate chips with milk in microwave on 30 second intervals, stirring in between. Transfer melted chocolate to small Ziploc bag and pipe onto cooled crackers.
5. Enjoy! (And perhaps hide them-- my family ate 3/4 of the pan in ten minutes, but who can blame them?)