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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.
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.
For those classic ridges on the fried dough, I suggest using a piping bag fitted with an open star pastry tip like this Wilton 1M piping tip. For larger churros, I would go for Wilton 6B piping tip.
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.
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.
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.
My churros fell apart while frying. What happened? The leavening in the dough did not evenly spread throughout the dough. So make sure to whisk the baking powder into the flour VERY well so that it disperses properly throughout the dough.
The oil temperature is absolutely critical to get the perfect churro. It should be around 125C/ 257F. A good churro should be light and pillowy inside and crunchy on the outside. If the oil is too hot, the churros will immediately puff up too much, cook only on the outside, leaving the insides raw and doughy.
The first attempt at making churros resulted in thick churros with barely any visible ridges. As soon as the churros batter touched the hot oil in which they were fried, the churros expanded and changed shape.
If you don't have piping bags, just use a couple of sealable plastic baggies with corners cut. You can actually even cut a triangle into the corner of the plastic bag to create more texture, similar to a star tip. Then just pipe the dough into the oil as instructed.
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.
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).
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.
Sugar: White sugar goes into the churro dough and into the cinnamon-sugar topping. 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.
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.
Spanish churros are coated in. sugar and dipped in a thick chocolate sauce while. Mexican Churros are coated in cinnamon sugar and. dipped in chocolate or caramel.
A Mexican churro is a type of fried pastry that originates from Spain but has become very popular in Mexico and other parts of the world. It's typically made from a simple dough that consists of flour, water, and a small amount of fat (such as butter or oil).
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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