Churro Rice Krispie Treats, inspired by the classic dessert, are full of cinnamon goodness!
Churro Rice Krispie Treats
These easy churro Rice Krispie Treats are inspired by the classic Spanish and Portuguese sweet snack made from deep-fried choux pastry and sprinkled with cinnamon sugar.
This homemade version is filled with the taste of cinnamon sugar and cut into cute sticks to resemble the churro's tube shape.
While in this recipe I add cinnamon sugar to the mixture, if you can find Cinnamon Sugar Rice Krispies, (I couldn't find them in my area), churro rice crispy treats are even EASIER to make! Check out our Cinnamon Sugar Rice Krispie Treats for how-tos.
What can I serve with churros?
Traditionally, churros are dipped in champurrado or hot chocolate, or dulce de leche. You can also dip churros in chocolate sauce.
Rice Krispie Treat churros are delicious as is, but experiment with different sauces for dipping.
Here, I use a can of store-bought dulce de leche.
more fun flavors to try
You need only five ingredients (plus an optional dip) to make easy homemade churro Rice Krispie Treats.
- Kellogg's Rice Krispies Cereal - We recommend the classic, but any crispy rice cereal will do. You can also use the new Cinnamon Sugar Rice Krispies. (See the recipe card on how to adjust ingredients.)
- butter - We recommend using salted European-style butter (with a higher butterfat content than American-made butter). It will give your treats the very best flavor. See our taste test results for more information. The salt in the butter helps to balance out the sweetness of the cereal and marshmallows.
- marshmallows - We recommend using Kraft Jet-Puffed Marshmallows. Some store-brand marshmallows may have different textures and weights. You can use mini or large marshmallows. See our marshmallow conversion chart for details about measuring marshmallows.
- Cinnamon -- Cinnamon of course! We'll use cinnamon to make cinnamon sugar and to add directly to the rice crispy treats.
- Sugar -- We'll use sugar to make cinnamon sugar to add to the treats and to use as a topping.
- Dulce de leche-- Optional! If you'd like to dip your treats in caramel sauce, the easiest option is to purchase a can of duce de leche. Find in the Hispanic food section or baking aisle of your grocery store.
- extra-large mixing bowl - You want to use a bowl that allows you room to mix the cereal and marshmallows together.
- medium-large saucepan -If you're making treats on the stove-top, you'll need a sauce pan.
- microwave-safe bowl -- To make the treats in the microwave, you'll need a large bowl.
- 8-inch or 9-inch baking pan - The latter size will produce thinner treats.
- non-stick foil -- While you may line your baking pan with parchment or grease the pan, the foil (and parchment) allows you to lift the treats easily from the pan for cutting.
- non-stick cooking spray -- I find spraying bowls and spatulas makes everything so much easier. (You may also use butter to grease.)
- silicone spatula - Grease your spatulas so mixing is easy!
Line a 8 or 9-inch square baking pan with non-stick foil. Next, prepare your cinnamon sugar.
How to make cinnamon sugar.
In a bowl, whisk together ¼ cup sugar and 1 ½ teaspoons ground cinnamon. Set aside.
Melt the butter and marshmallows.
If melting on the stove-top:
Start to melt 4 tablespoons butter in the saucepan over low heat.
Add 10 ounces of marshmallows (about 40 regular size or 6 cups mini) and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth.
If melting in the microwave:
Add the marshmallows and butter to the greased, microwave-safe bowl. Heat on high for 1 minute. Let sit a couple minutes and then stir very well until fully melted and smooth.
Mix everything together.
Stir 1 teaspoon of cinnamon and 2 tablespoons of the cinnamon sugar into the marshmallow mixture.
Pour over the cereal and blend very well with a greased spatula.
Transfer to the prepared baking pan and gently flatten evenly. Let set well, 1 to 2 hours.
Lift the treats from the pan and cut the treats in half. Cut each half into 8 slices.
Roll in the remaining cinnamon sugar.
If desired, dip in dulce de leche.
These cinnamon rice crispy treats will taste best the day they are made but they can be stored in an airtight container at room temperature for up to 5 days.
To keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.
churro Rice Krispie Treats
- 8-inch or 9-inch baking pan
- medium sauce pan OR microwave safe bowl
- large bowl
- non-stick cooking spray (you may also use butter for greasing)
- non-stick foil or parchment paper
- 1 ½ teaspoons ground cinnamon
- ¼ cup sugar
- 4 ⅔ cups Rice Krispies (see notes)
- 4 tablespoons European-style SALTED butter
- 10 ounces marshmallows (about 40 regular or 6 cups mini)
- 1 teaspoon ground cinnamon
- 1 can duce de leche (optional)
- Line the baking pan with non-stick foil or parchment paper.
- In a small bowl, whisk together the sugar with 1 ½ teaspoons cinnamon to make cinnamon sugar.
- Place the cereal in a large, greased bowl.
- To make on the stove-top, place the butter in a saucepan over low heat, and start to melt.
- Add the marshmallows and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth.
- If making in the microwave, add the marshmallows and butter to the greased, microwave-safe bowl. Heat on high for 1 minute. Let sit a couple minutes and then stir very well until fully melted and smooth.
- Stir 1 teaspoon of ground cinnamon and 2 tablespoons of the cinnamon sugar into the marshmallow mixture. (Skip this step if using cinnamon sugar Rice Krispies).
- Pour the mixture over the cereal. With a greased spatula, mix very well until the cereal is evenly coated.
- Transfer to the baking pan and spread evenly.
- Let rest 1 to 2 hours.
- Remove the treats from the pan and cut in half. Cut each half into 8 strips.
- If desired, serve with dulce de leche.