Churro Dessert Bars

Churro Dessert Bars have the classic taste of cinnamon and sugar on the outside and a soft tender inside. These bars have a delicious twist, however, with an added layer of cream cheese in the middle. Served in a 13 x 9″ baking dish, they travel well and you can cut them into whatever shape you want. Cut them into big squares, little rectangles, or whatever size you want or need for the occasion.

I served these Churro Dessert Bars at a party I was just at, and they went quick.

A friend popped one in her mouth and said, “I need to find out who made these.” LOL This girl…right here!

So, thank you, Carrie, here’s the recipe.

If you’re not sure what a churro is, check out this definition by Wikipedia. Basically, it’s fried dough sprinkled with a cinnamon sugar coating. You’ve probably seen them at a fair or swap meet being sold from a vendor’s cart.

One big difference in this recipe is that nothing is fried. Also, a traditional churro doesn’t have a cheesecake layer.

So if you love a traditional churro, and if you love cheesecake, you’re going to love these Churro Dessert Bars.

Making Churro Dessert Bars

Start by mixing half of the sugar with the cinnamon in a small bowl. Set this aside for later.

Next, make sure the cream cheese is softened, then beat the rest of the sugar with the cream cheese until smooth and creamy.

Add in the egg and vanilla until blended, then set that aside, too.

Grease the bottom of a 13 x 9″ baking dish and sprinkle half the sugar/cinnamon mixture evenly on the bottom.

Playing with the dough.

Lightly flour a piece of waxed paper. This will be for the dough.

Open and unroll the crescent dough onto the waxed paper.

Along the serrated lines, pinch them together, then push down on them, so it’s one piece. Nothing fancy, just so it doesn’t fall apart when you transfer it to the dish.

Next, the dough won’t be the exact size of your baking dish, so you get to play with it a little. This is why there’s flour on the waxed paper.

Either, 1) manipulate it by pushing, pulling, and rolling it to the correct size, 2) cut it into the size you want (as pictured), or 3) don’t worry about it, it’s still going to taste amazing.

What size the dough is will probably be no big deal if you eat it off a plate, but if you try to pick one up with your fingers, which is what some people do, you want the bottom solid under it.

I’m fussy about these things; I measured the bottom of the dish, then remeasured the top of the dish for the second layer.

Now you have to get the dough from the waxed paper into the bottom of the dish. This is easier than it sounds.

My hands where clean and dry, but I still rubbed my hands together with a pinch of flour.

Roll the dough onto one hand, rolling it right off the paper. Then just drop it into place in the dish.

For this bottom layer, push down gently so the sugar/cinnamon underneath sticks good and hard to the dough.

Moving on.

Spread the cream cheese mixture evenly across the dough, then start on the second dough layer.

Do the same as with the first, pinch the seams together, get it to the right size (or not), then place it over the cream cheese layer.

Last thing, sprinkle the remaining sugar/cinnamon mixture evenly over the dough.

Time to bake.

Bake in a preheated 350° oven for about 30 minutes.

These bars smell so good when you take them out of the oven. Cool them on a wire rack, then dig in.

More Desserts: cakes, pies, bars, cookies, etc.

Here are some of my readers’ favorites, as well as some of my own personal favorites:

• Italian Spumoni Cookies
• Best Chocolate Rum Cake
• Tropical Carrot Cake
• Black Russian Pie
• Summer Fruit Cups
• Peanut Butter Brownie Bars

…or go to the Desserts section on my blog and you can check out all the desserts by pictures.

Churro Dessert Bars

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