You know those moments when you just need a sweet-and-salty treat that hits all the right notes? These Ritz Bits Churros are exactly that. We’re talking buttery little sandwich crackers—cheese or peanut butter, your call—fried until golden and tossed in a cinnamon-sugar hug. They’re crunchy, warm, and totally addictive. It’s like your favorite fairground churro met your favorite snack and they had the most delicious baby ever. Trust me, you’re going to want to make a double batch.
Why You’ll Love Ritz Bits Churros
Versatile: These are just as perfect for movie night as they are for a last-minute party snack. Throw them in a bowl and watch them disappear faster than you can say “just one more.”
Budget-Friendly: Nothing fancy here. You’re using snack aisle staples, and still ending up with something that tastes like a treat from your favorite food truck.
Quick and Easy: This is snack-making at its easiest—no measuring, no baking, just a little fry-and-toss situation.
Customizable: Want to add a little cayenne for a spicy kick? Or drizzle with chocolate sauce? You do you—this recipe plays well with creativity.
Crowd-Pleasing: Kids, grown-ups, churro lovers—basically everyone will be all over these.
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Ingredients in Ritz Bits Churros
Ritz Bits (Cheese or Peanut Butter)
These mini sandwich crackers bring buttery crunch and a pop of creamy filling that makes the churro coating even better.
Granulated Sugar
The sweet part of the churro magic—coats every bite with that classic sparkle.
Ground Cinnamon
Warm, cozy, and essential. This is what makes them churro Ritz Bits.
Neutral Oil (like vegetable or canola)
For frying. Go with something mild so it doesn’t mess with the flavor.
Instructions
Heat the Oil
Add oil to a medium skillet or saucepan and heat over medium-high. You want it hot enough that a cracker dropped in starts to bubble right away.
Fry the Ritz Bits
Carefully drop in a handful of Ritz Bits, working in small batches so they don’t crowd the pan. Fry for 1–2 minutes until golden brown and extra crispy.
Drain and Cool
Scoop them out with a slotted spoon and let them rest on a paper towel-lined plate. Give them a minute to cool slightly—but not too long, or the sugar won’t stick.
Toss in Cinnamon Sugar
Mix the cinnamon and sugar in a shallow bowl. While the crackers are still warm, toss them gently in the mixture until they’re fully coated in sweet-spiced goodness.
Serve and Enjoy
That’s it! Pop them in a bowl, pass them around, and prepare for snack fame.
Nutrition Facts
Servings: 6
Calories per serving: ~220 (depending on oil absorption and cracker type)
Preparation Time
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
How to Serve Ritz Bits Churros
Movie night favorite: Serve them warm in little snack cups or paper cones.
Sweet party platter: Add them to a dessert board alongside chocolate-dipped fruit and mini cookies.
With dips: Serve with chocolate ganache, caramel sauce, or even a peanut butter drizzle.
Topping idea: Sprinkle over vanilla ice cream for the ultimate salty-sweet-crunchy dessert.
Additional Tips
Don’t walk away while frying—the crackers cook fast!
For even coating, toss the warm crackers in small batches.
Try using peanut butter Ritz Bits for a nutty twist.
Store leftovers in an airtight container for up to 3 days (if they last that long).
For less mess, line your sugar-tossing bowl with parchment first. Easy clean-up!
FAQ Section
Q1: Can I bake these instead of frying?
Yes! Bake at 375°F (190°C) for 6–8 minutes, then toss in cinnamon sugar while warm.
Q2: Can I use other crackers?
Sure! Mini sandwich crackers or even plain mini crackers work—just keep them small and sturdy.
Q3: How long do these stay crispy?
Best eaten the same day, but they can stay crunchy for up to 3 days in an airtight container.
Q4: Can I freeze them?
Not recommended—they lose that fresh-fried crunch when thawed.
Q5: Can I use brown sugar instead?
Totally! It adds a deeper, more caramel-like sweetness.
Q6: What oil is best for frying?
Use a neutral oil like vegetable, canola, or sunflower. Avoid anything with a strong flavor.
Q7: Can I make a big batch?
Yes, just fry in batches and toss each one in cinnamon sugar while still warm.
Q8: Can I make this spicy?
Yep! Add a pinch of cayenne to your cinnamon sugar for a little heat.
Q9: Is there a dipping sauce you recommend?
Chocolate ganache, dulce de leche, or even Nutella make amazing dips.
Q10: Can I serve these at room temp?
Definitely! They’re still tasty when cooled, but warm is where the magic happens.
Conclusion
Ritz Bits Churros are one of those snacks that feel like a secret you just have to share. They’re nostalgic, fun, and completely crave-worthy. You don’t need fancy ingredients or tons of time—just a little cinnamon, a little sugar, and a few buttery bites. Whether you’re serving them at a party or just treating yourself after a long day, these are guaranteed to bring on smiles and snack joy. Give them a try—you won’t regret it!
Print
Ritz Bits Churros
- Total Time: 2 hours (including canning)
- Yield: 4 half-pint jars 1x
- Diet: Gluten Free
Description
Chipotles in Adobo Sauce are dried, smoked jalapeños simmered in a rich, tangy, and slightly sweet tomato-vinegar sauce with garlic and spices. This homemade version is deeply flavorful and perfect for adding smoky heat to chili, marinades, tacos, or sauces. With proper pressure canning, you can preserve chipotles in adobo for pantry storage all year round.
Ingredients
- 3 oz dried chipotle chiles (about 15–20 pods)
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 1/2 cups tomato puree
- 1 cup apple cider vinegar (5% acidity)
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano (Mexican oregano preferred)
- 1 cup water (or more as needed)
Instructions
- Rinse the dried chipotle chiles to remove any dust or debris. Remove stems. Place them in a bowl and cover with hot water. Soak for 20–30 minutes until softened. Reserve the soaking liquid.
- In a saucepan over medium heat, sauté the chopped onion and garlic in olive oil until soft and fragrant (about 3–4 minutes).
- Add the tomato puree, apple cider vinegar, brown sugar, salt, cumin, oregano, and 1 cup of water. Stir to combine.
- Add the softened chipotles and about 1/4 to 1/2 cup of their soaking liquid. Simmer gently over low heat for 1 hour, stirring occasionally. Add more water as needed to maintain a thick but saucy consistency.
- Once the sauce is thickened and flavors melded, ladle the chipotles and sauce into sterilized half-pint or pint jars, leaving 1 inch of headspace.
- Process the jars in a pressure canner at 10 pounds pressure (adjust for altitude if needed) for 35 minutes (half-pints and pints).
- Let the pressure canner return to zero pressure naturally before removing the jars. Allow jars to cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place.
Notes
- This recipe must be pressure canned due to the low acidity of peppers. Do not attempt water bath canning.
- Use proper canning safety procedures, including sterilizing jars and using fresh lids.
- For a milder version, remove seeds from the chipotles after soaking.
- Use within 12 months for best quality. Refrigerate after opening.
- The adobo sauce can also be made and frozen in small containers instead of canning.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Preserves, Condiment
- Method: Simmering, Pressure Canning
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 15
- Sugar: 2g
- Sodium: 75mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg