Home / Recipes / Desserts / Cinco de Mayo Dessert: Churro Bars
ByJune Albertson-DickPublished
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The other day I was craving Churros! The problem is that I hate to deep fry. So I decided to take all of the flavors and turn them into a cookie bar. These soft and sweet Churro Bars are everything you love about decadent churros in a totally doable recipe that is absolutely delicious. I can’t wait for you to try them! Keep scrolling to see how you can make them for yourself.
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I am already making plans to have these Churro Bars for Cinco de Mayo. I love to celebrate that day because it is the day that Darb and I started dating…8 years ago this year.
This will be the perfect dessert for a home bound celebration and I know that Darby loves them, so it is a win-win!
The truth is that I find that most people love a good cinnamon and sugar treat. So these Churro Bars would be perfect for any occasion.
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How to make Churro Bars
These bars start like any other cookie. Begin by creaming together the butter and sugars {granulated and brown}. I like to use a hand held mixer but you can do this by hand or with a stand mixer.
Once you have the butter and sugars combined, add the eggs and vanilla. Mix until everything is incorporated nicely.
Then add the dry ingredients {flour, salt, baking powder & cinnamon} all at once. Mix until everything is just incorporated. I always try to not over mix the dough.
It will be thick and dark in color with flecks of cinnamon throughout.
Press the dough into a 9×13 pan that has been sprayed with non stick spray. I just used my finger tips to make sure I had an even layer of dough.
Then combine the cinnamon and sugar topping. Spread it over the top of the dough. It will be a thick layer but that is how it should be.
Bake in a 350 degree oven for 25-30 minutes or until the bars are set in the middle.
They will turn lightly brown and bubble up a little bit on the sides of the bars. Let them cool for at least 30 minutes before you cut them {unless of course you just can’t wait}.
Serve warm with ice cream {my favorite} or even just at room temperature straight from the pan. There really isn’t a bad way to eat these bars.
How to Serve Churro Bars
- Top with caramel sauce
- Dip in White Chocolate
- Serve for a Birthday and add sprinkles to the cinnamon sugar topping
- Take two bars and use ice cream to make an ice cream sandwich
- Add pieces of the bars to a milk shake
The cinnamon and sugar creates an awesome topping while the middle stays super soft and moist. These Churro Bars should be served all year long with every holiday EVER!
Looking for other Cinco de Mayo dishes? Try these recipes…
- Ground Beef Enchilada Skillet
- Cowboy Corn Salsa
- Quick Queso Blanco
- Crunchy Wrap
- Fiesta Wedge Salad
- The Perfect Margarita
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Homemade Churro Bars Recipe
Soft and delicious cookie bars that have all of the flavors you love from the traditional deep fried churros but in a totally doable recipe that everyone will love.
Course: Dessert
Author: June Albertson-Dick
Prep Time: 40 minutes minutes
Cook Time: 30 minutes minutes
Servings: 20 bars
4.73 from 735 votes
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Ingredients
- 1 cup butter {softened}
- 1 cup granulated sugar
- 1 cup brown sugar {packed}
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 1/2 tsp cinnamon
Instructions
Preheat oven to 350°. Spray a 9x13 pan with non-stick cooking spray and set aside.
Cream together softened butter and both sugar with a hand held mixer {or by hand}. Add eggs and vanilla, mix until everything is combined.
Add the dry ingredients {flour, salt, baking powder and cinnamon}, mix until just combined. Pour into the prepared 9x13 pan and press into an even layer.
Combine the topping cinnamon and sugar and mix until it is evenly incorporated. Sprinkle liberally over the top of the dough in the 9x13 pan. Bake for 25-30 minutes or until the bars are lightly browned and the middle is set.
Let the bars cool for 30 minutes and then cut them into squares. Serve warm or at room temperature. Store in an air tight container at room temperature for up to 4 days or freeze for 3 months.
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