Preheat your oven to 400°F (200°C) and line a 10x15-inch baking sheet with parchment paper. Arrange the saltine crackers in neat rows on the prepared sheet.

In a medium saucepan over medium-high heat, combine the butter and brown sugar. Stir continuously for about 2-3 minutes until the mixture bubbles and thickens.

Carefully pour the hot butter and sugar mixture evenly over the saltine crackers. Use a spatula to spread it across the surface.

Place the baking sheet in the preheated oven and bake for 4 minutes until bubbly and fragrant.

In a small bowl, mix together the granulated sugar and cinnamon to create a topping.

Remove the tray from the oven and immediately sprinkle the white chocolate chips over the bubbly surface. Wait 1-2 minutes to let them soften.

Spread the melted chocolate evenly over the top and sprinkle the cinnamon sugar mixture generously.

Let the Churro Crack cool completely at room temperature or chill in the fridge for 10-15 minutes. Cut into pieces and enjoy!