Irresistible Cinco de Mayo Dessert: Easy Churro Bars

Nothing says “¡Fiesta!” like the smell of cinnamon and sugar wafting through the kitchen. Every Cinco de Mayo, my house fills with friends craving those crispy, sugary churros – but let’s be real, standing over hot oil isn’t always how I want to spend party prep time. That’s when I discovered these glorious churro bars! They give you all that addictive churro flavor in one simple pan.

The first time I made them was for my daughter’s school potluck – twenty minutes of mixing, twenty-five minutes of baking, and boom! I had a tray of golden bars that disappeared faster than the piñata candy. Now they’re my go-to Cinco de Mayo dessert when I want that authentic churro taste without the fryer mess. The best part? That heavenly cinnamon-sugar crust that forms on top – it’s like every bite gets dipped in the classic churro coating!

Ingredients for Cinco de Mayo Dessert: Churro Bars

You won’t believe how simple these churro bars are to make! Here’s what you’ll need:

• 1 cup unsalted butter, softened (trust me, softened butter is key!)
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup granulated sugar (for that perfect topping)
• 1 tbsp ground cinnamon (because what’s a churro without it?)

Key Ingredients

The stars of the show here are the softened butter, granulated sugar, and ground cinnamon. These three create that irresistible churro flavor and texture. Don’t skip the vanilla extract either—it adds that extra layer of warmth that makes these bars taste like they came straight from a Mexican bakery.

How to Make Cinco de Mayo Dessert: Churro Bars

Okay, let’s dive into making these irresistible churro bars! The process is so simple you’ll wonder why you haven’t been making them all year round.

Preparing the Dough

First, grab that softened butter – I usually leave mine out overnight, but 30 minutes on the counter works too if you’re in a pinch. Toss it in your mixing bowl with the sugar and beat them together until they’re light and fluffy. This takes about 2 minutes with a hand mixer – you’ll know it’s ready when the mixture looks pale yellow and has almost doubled in volume.

Crack in that egg and splash of vanilla, then mix just until combined. Now for the dry ingredients! Whisk together your flour, baking powder and salt in another bowl. Here’s my grandma’s trick: add the dry ingredients to the wet mixture in three batches, mixing gently between each addition. This prevents flour explosions (we’ve all been there!) and gives you the perfect dough consistency.

Baking and Topping

Spread that gorgeous dough evenly in your greased 9×13 pan – I like to use the back of a wet spoon to get it perfectly smooth. Pop it in the oven at 350°F and set your timer for 20 minutes. You’re looking for lightly golden edges when you pull it out.

While it bakes, mix together your cinnamon sugar topping. The moment those bars come out of the oven, sprinkle this magic mixture all over the top. The heat helps the sugar melt slightly into the surface – creating that authentic churro crust we all love. Let them cool completely before cutting (I know, torture!) or you’ll have delicious crumbly mess instead of perfect squares.

Tips for Perfect Cinco de Mayo Dessert: Churro Bars

Here’s my secret weapon for perfect churro bars every time: check for doneness when the edges pull slightly away from the pan. The center will still look soft—that’s okay! It firms up as it cools. For super even spreading, I wet my fingers or spoon before pressing the dough into the pan—no sticking!

Want extra crispy edges like real churros? Bake for 2 extra minutes, but watch closely! And here’s a fun trick: mix your cinnamon sugar right in a small mason jar so you can shake it over the warm bars for perfect coverage. Just try not to eat all the topping straight from the jar—I speak from experience!

Ingredient Substitutions

Ran out of something? No worries—I’ve tested these swaps and they work great! If you only have salted butter, just reduce the added salt to 1/4 teaspoon. For gluten-free folks, my friend Maria swears by using a 1:1 gluten-free flour blend (her favorite is the one with the blue label).

Out of vanilla extract? Try using a teaspoon of almond extract instead—it gives a lovely marzipan twist! And in a pinch, you can substitute half the white sugar with packed brown sugar for deeper caramel notes, though your topping should still use regular granulated sugar for that classic churro crunch.

Serving and Storing Cinco de Mayo Dessert: Churro Bars

These churro bars taste amazing plain, but oh boy—wait until you try them warm with a drizzle of homemade caramel or chocolate sauce! For parties, I love cutting them into smaller squares and serving with dipping sauces on the side. Store leftovers (if you have any!) in an airtight container at room temperature for up to 5 days. Pro tip: Layer parchment between bars to prevent sticking—learned that one the messy way!

Nutritional Information

Okay, let’s be real – we’re not eating churro bars for their health benefits! But if you’re curious, here’s the approximate nutritional scoop per bar (based on cutting the pan into 12 equal squares). Remember, these numbers can vary depending on your exact ingredients and portion sizes.

Each delicious square comes in around 220 calories – not bad for such a satisfying treat! You’re looking at about 15g of sugar (hey, it’s a celebration!), 10g of fat (that butter makes it SO good), and 2g of protein. They’ve got a little fiber from the flour and cinnamon too.

Important note: These are just estimates, friends! Different butter brands, flour types, or even how generously you sprinkle that cinnamon-sugar topping can change the numbers. If you need precise nutritional info for dietary reasons, I’d recommend plugging your exact ingredients into one of those handy online calculators. But for most of us? These bars are pure festive indulgence – enjoy every bite!

FAQs About Cinco de Mayo Dessert: Churro Bars

Can I freeze these churro bars? Absolutely! These freeze like a dream. Just wrap them tightly in plastic wrap, then foil, and they’ll keep for up to 3 months. Thaw at room temperature when your churro craving hits – no reheating needed!

Why did my bars turn out cakey instead of chewy? Oh honey, I’ve been there! Usually it means you overmixed the dough or baked them a tad too long. Next time, mix just until the flour disappears and pull them when the edges are barely golden – the center will set as it cools.

Can I make these churro bars ahead for my Cinco de Mayo party? You bet! They actually taste better the next day as the flavors meld. Bake them up to 2 days in advance and store at room temp in an airtight container. The cinnamon-sugar topping stays perfectly crisp!

What’s the best way to cut them cleanly? My trick? Use a plastic knife! Sounds weird, but it glides through without dragging the topping. Wipe it clean between cuts for picture-perfect squares every time.

Share Your Cinco de Mayo Dessert Experience

I want to hear all about your churro bar adventures! Did your family go crazy for them like mine does? Maybe you put your own twist on the recipe – extra cinnamon, a splash of rum in the dough (hey, no judgment!), or a creative topping? Tell me everything in the comments below!

These bars have become such a happy tradition in my house that I love hearing how others enjoy them. Did they disappear instantly at your potluck? Did your picky eater suddenly develop a sweet tooth? Or maybe you discovered the perfect coffee pairing – I’m always looking for new ideas!

Leave a star rating if you tried the recipe – your feedback helps other home bakers know what to expect. And if you snapped a photo of your masterpiece, I’d love to see it! There’s nothing more fun than seeing all the different ways people serve these cinnamon-sugar delights. Who knows – your tip might end up in my next batch!

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