Pro Tips for Best Results
I tested the butter temperature three different ways: cold, room temp, and melted. Melted is the only way to go for an even, quick coat. If you try to brush solid butter on, you’ll tear the crackers and get an uneven layer. Trust me, the quick-dip method is faster and cleaner. Also, using two forks is my champion technique—one for dipping in butter, one for rolling in sugar. It keeps your hands relatively clean and speeds up the process immensely.
The type of skillet or pan you use to not cook in matters! I use a heavy-bottomed non-stick skillet off the heat as my melting station because it retains warmth. If your kitchen is cold, your butter will start to solidify in the bowl. Having that slightly warm skillet underneath the butter bowl (again, OFF the heat) keeps it liquid for your whole coating session. It’s a tiny hack that prevents the last few crackers from being a frustrating, clumpy mess.
Finally, for the sugar coating, don’t reuse the sugar mixture for another batch. After one batch, it gets buttery and clumpy and won’t coat properly. Mix a fresh batch for round two. I learned this the hard way trying to be frugal, and my second tray looked sadly patchy. The ingredients are simple, so just mix up more. It’s worth it for that perfect, snowy coat on every single bite.
Common Mistakes to Avoid
The biggest mistake is rushing the dipping and coating. My first time, I dumped five buttered crackers into the sugar bowl at once and tried to toss them like a salad. It was a disaster—broken crackers and uneven coating. Work in small batches of 2-3 at most. Let the excess butter drip back into the bowl for a solid second. This patience prevents the sugar from becoming a wet, unusable paste and ensures every bite is perfectly coated.
Another pitfall is skipping the rest time. I was so eager to serve them that I piled them onto a plate right away. The butter hadn’t set, so they stuck together and the cracker underneath stayed a bit soft. Letting them sit on parchment paper or a rack for even 10 minutes allows everything to set up. They’ll be separate, crisp, and ready to impress. It’s a short wait with a major payoff in texture.
Serving Suggestions
I love serving these warm in a big, festive bowl right in the center of the coffee table. They are the ultimate finger food. For a truly magical presentation, I sometimes nestle the bowl amidst some fresh cranberries, cinnamon sticks, and evergreen clippings. It looks like a winter wonderland snack station. They’re perfect with after-dinner coffee or hot chocolate—the salty-sweet crunch is a fantastic contrast to a rich, creamy drink.
For a next-level dessert experience, I’ve served them alongside a bowl of vanilla ice cream or a small cup of warm dulce de leche for dipping. The cool creaminess with the crunchy, spiced bite is absolutely divine. They also make a fantastic “cookie” on a holiday dessert charcuterie board, paired with dark chocolate pieces, toasted nuts, and dried fruit. Their unique texture and flavor make them a real conversation starter.
If you’re gifting them, which I do every year now, use small cellophane bags or festive tins lined with parchment. They stay crisp for days and make the most thoughtful, homemade gift. I tie the bag with a ribbon and a tag that says “RITZ Churro Bites.” They’re always a bigger hit than the fanciest fruitcake!
Variations & Customizations
If you’re a chocolate lover, this one’s for you. After coating the bites in cinnamon sugar, I’ll sometimes drizzle them with a little melted dark chocolate or white chocolate and a sprinkle of flaky salt before they set. It feels extra decadent. You can also roll half the bite in chocolate sprinkles or crushed peppermint candies for a fun, festive look. My kids love the peppermint version—it tastes like Christmas in a bite.
For a different spice profile, try adding a pinch of nutmeg, allspice, or even a tiny bit of cayenne pepper to the sugar mix for a surprising “Mexican hot chocolate” kick. I tried the cayenne version for a party, and the adults went wild for the slow, warm heat that followed the sweetness. It’s a bold move, but so good.
You can also play with the base! I’ve successfully made these with RITZ Whole Wheat crackers for a slightly nuttier flavor, and even with the peanut butter RITZ BITS for an insane peanut butter-churro hybrid. That version is dangerously good. The method is exactly the same; you’re just starting with a different flavor canvas.
How to Store, Freeze & Reheat
Storing these is simple. Once completely cooled, layer them between sheets of parchment paper in an airtight container at room temperature. They keep their fantastic crunch for 4-5 days this way. Do not refrigerate, as moisture is the enemy of crispness. I made that mistake once, and they turned disappointingly soft and stale-tasting overnight.
Yes, you can freeze them! After their initial set, place them in a single layer on a baking sheet to flash-freeze for an hour. Then, transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. To reheat, do not thaw. Simply spread them on a baking sheet and warm in a 300°F oven for 5-7 minutes. This restores their crispness and makes them taste freshly made. Microwaving will make them soft and chewy, so the oven is the only way to go.
Conclusion
These RITZ Churro Christmas Bites are more than a recipe to me; they’re a reminder that the best holiday moments often come from simple, joyful experiments in the kitchen. They’ve earned a permanent spot on my holiday tray, right between the frosted cookies and the fudge. I hope you give them a try and that they fill your kitchen with that same wonderful, buttery, cinnamon-scented magic. Happy holidays, and happy snacking