Cinco de Mayo Churro Bars Recipe: A Sweet Celebration
Embrace the festive spirit of Cinco de Mayo with our irresistible Cinco de Mayo Churro Bars Recipe. These delightful bars are a perfect, easy-to-make treat that captures the classic flavors of churros in a convenient, shareable format, making your celebration deliciously simple.
Contents
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Key Ingredients for Cinco de Mayo Churro Bars Recipe
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- For the Dulce de Leche Drizzle:
- 1 (14-ounce) can dulce de leche (caramel spread)
- 1-2 tablespoons milk or heavy cream (optional, to thin)
- Optional Toppings:
- Whipped cream
- Fresh berries (strawberries, raspberries)
- Chocolate sprinkles
How to Make Cinco de Mayo Churro Bars Recipe
Get ready for a burst of flavor with these easy-to-make Cinco de Mayo Churro Bars Recipe! In under an hour, you’ll whip up a batch of golden bars infused with cinnamon and sugar, topped with a luscious dulce de leche drizzle. The satisfying texture and sweet, comforting taste make them an instant crowd-pleaser, perfect for any gathering.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting later.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy. This process incorporates air, which will help create a tender bar.
- Add Eggs and Vanilla: Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for that classic sweet aroma.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can result in tough churro bars.
- Prepare the Cinnamon Sugar: In a shallow dish or pie plate, combine the ½ cup granulated sugar and 1 tablespoon of ground cinnamon. Mix well to create the signature churro coating.
- Form the Bars: Divide the dough in half. Press one half of the dough evenly into the bottom of the prepared baking pan.
- Add the Cinnamon Sugar Layer: Sprinkle about half of the prepared cinnamon sugar mixture evenly over the dough in the pan.
- Add Remaining Dough: Carefully spread the second half of the dough over the cinnamon sugar layer, pressing it down gently to cover the sugar.
- Bake: Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Coat While Warm: As soon as the bars come out of the oven, while they are still warm, sprinkle the remaining cinnamon sugar mixture evenly over the top. The warmth will help the sugar adhere.
- Cool Slightly: Let the bars cool in the pan for about 10-15 minutes before attempting to lift them out using the parchment paper overhang.
- Cut into Bars: Transfer the slightly cooled slab to a cutting board and cut it into desired bar shapes.
- Prepare the Drizzle: While the bars are cooling further, gently warm the dulce de leche in a small saucepan over low heat or in the microwave for a few seconds until it’s pourable. If it’s too thick, stir in 1-2 tablespoons of milk or heavy cream until it reaches your desired drizzling consistency.
- Drizzle and Serve: Drizzle the warm dulce de leche generously over the cooled churro bars. Add any optional toppings like whipped cream, fresh berries, or chocolate sprinkles for extra flair. Serve immediately and enjoy!
Why You’ll Love This Cinco de Mayo Churro Bars Recipe
You’ll absolutely adore these Cinco de Mayo Churro Bars Recipe for their delightful cinnamon-sugar kissed flavor and wonderfully tender texture, reminiscent of your favorite freshly made churros. The convenience of a bar format makes them perfect for parties, eliminating the mess of traditional churro frying while still delivering that authentic, festive taste. Plus, the sweet, creamy dulce de leche drizzle elevates these bars to pure dessert bliss, transforming simple ingredients into a truly special treat without breaking the bank.
Imagine biting into a warm, cake-like bar bursting with sweet cinnamon and sugar, followed by the decadent ribbon of caramel. They’re a fantastic alternative to cookies or brownies, offering a unique flavor profile that’s both comforting and celebratory for Cinco de Mayo. So ditch the deep fryer and treat yourself to this easy, homemade delight that’s sure to become a go-to for any occasion.
Storing and Reheating Tips
To keep your delicious Cinco de Mayo Churro Bars Recipe fresh:
- Room Temperature Storage: Store leftover churro bars in an airtight container at room temperature for up to 3 days. Ensure they have cooled completely before storing to prevent condensation. The cinnamon sugar coating may soften slightly over time.
- Refrigeration: For longer storage, you can refrigerate the bars in an airtight container for up to 5 days. Refrigeration can help maintain the firmness of the bars, especially if you’ve added creamy toppings.
- Reheating: To enjoy them warm, place a bar on a microwave-safe plate and microwave for 10-15 seconds, or until just warmed through. You can also reheat them in a toaster oven at 300°F (150°C) for a few minutes until slightly crisped.
- Freezing: While not ideal, you can freeze the baked churro bars (before adding the dulce de leche and toppings) for up to 1 month. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw overnight at room temperature and then warm and add toppings as desired.
Final Thoughts
This Cinco de Mayo Churro Bars Recipe offers a wonderfully simple way to capture the beloved flavors of churros for any celebration. Encourage your readers to whip up a batch for a guaranteed crowd-pleaser that’s as fun to make as it is to eat!
Cinco de Mayo Churro Bars Recipe
Embrace the festive spirit of Cinco de Mayo with our irresistible Cinco de Mayo Churro Bars Recipe. These delightful bars are a perfect, easy-to-make treat that captures the classic flavors of churros in a convenient, shareable format, making your celebration deliciously simple.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting later.
- In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy. This process incorporates air, which will help create a tender bar.1 cup unsalted butter, softened, 1 ½ cups granulated sugar
- Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for that classic sweet aroma.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can result in tough churro bars.
- In a shallow dish or pie plate, combine the ½ cup granulated sugar and 1 tablespoon of ground cinnamon. Mix well to create the signature churro coating.½ cup granulated sugar, 1 tablespoon ground cinnamon
- Divide the dough in half. Press one half of the dough evenly into the bottom of the prepared baking pan.
- Sprinkle about half of the prepared cinnamon sugar mixture evenly over the dough in the pan.½ cup granulated sugar
- Carefully spread the second half of the dough over the cinnamon sugar layer, pressing it down gently to cover the sugar.
- Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- As soon as the bars come out of the oven, while they are still warm, sprinkle the remaining cinnamon sugar mixture evenly over the top. The warmth will help the sugar adhere.½ cup granulated sugar
- Let the bars cool in the pan for about 10-15 minutes before attempting to lift them out using the parchment paper overhang.
- Transfer the slightly cooled slab to a cutting board and cut it into desired bar shapes.
- While the bars are cooling further, gently warm the dulce de leche in a small saucepan over low heat or in the microwave for a few seconds until it’s pourable. If it’s too thick, stir in 1-2 tablespoons of milk or heavy cream until it reaches your desired drizzling consistency.1 (14-ounce) can dulce de leche (caramel spread), 1-2 tablespoons milk or heavy cream
- Drizzle the warm dulce de leche generously over the cooled churro bars. Add any optional toppings like whipped cream, fresh berries, or chocolate sprinkles for extra flair. Serve immediately and enjoy!Whipped cream, Fresh berries (strawberries, raspberries), Chocolate sprinkles
Notes
Store leftover churro bars in an airtight container at room temperature for up to 3 days. The cinnamon sugar coating may soften slightly over time.
For longer storage, refrigerate in an airtight container for up to 5 days.
Reheat in microwave for 10-15 seconds or toaster oven at 300°F (150°C) for a few minutes.