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Churro Bars

Churro bars are easy Spanish-Mexican dessert squares with a tender, buttery crust baked until golden brown, then brushed with melted butter and coated in cinnamon sugar. The warm flavor and crisp-dusted texture come from baking, then coating while still warm.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest time 30 minutes
Total Time 1 hour 5 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Spanish-Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 1 cup butter For creaming into the dough.
  • 2 tbsp butter For brushing/coating while warm.
All-purpose flour
  • 2.5 cup all-purpose flour
Granulated sugar
  • 0.5 cup granulated sugar For creaming into the dough.
Vanilla extract
  • 1 tsp vanilla extract
Salt
  • 0.25 tsp salt
Cinnamon sugar
  • 0.5 cup cinnamon sugar For coating.

Equipment

  • 1 sheet pan

Method
 

Bake the dough
  1. Preheat your oven to 375°F and lightly grease a 9x13 inch baking pan, then set it aside for loading the dough. You should see the pan ready and glossy with grease before pressing dough in.
  2. Cream together 1 cup butter and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes. The mixture should look paler and thicker when you lift the beaters.
  3. Stir in 1 teaspoon vanilla extract, then mix in 2 1/2 cups all-purpose flour and 1/4 teaspoon salt until a dough forms. The dough should clump together and pull away from the bowl.
  4. Press the dough evenly into the greased 9x13 inch baking pan to an even thickness. The surface should be smooth and level with no thick ridges.
  5. Bake at 375°F for 18-20 minutes until light golden brown. Look for edges turning slightly deeper gold and the center set but not dark.
Coat and cut
  1. While the bars are still warm, brush the top with 2 tablespoons melted butter. You should see a glossy layer that soaks in quickly.
  2. Immediately sprinkle with 1/2 cup cinnamon sugar. The coating should adhere and look like a dusted, sparkly crust.
  3. Cool for 30 minutes before cutting into bars. The bars should be firm enough to slice cleanly without tearing.

Notes

Pro tip: brush the melted butter on right after baking so the cinnamon sugar sticks evenly. Store bars in an airtight container in the fridge for up to 5 days; freeze for up to 2 months if wrapped well. For a dietary swap, you can use a plant-based butter stick in equal measure for a similar texture.