{"id":5527,"date":"2023-08-01T10:37:33","date_gmt":"2023-08-01T14:37:33","guid":{"rendered":"https:\/\/howtomakecerealtreats.com\/?p=5527"},"modified":"2023-08-01T10:37:34","modified_gmt":"2023-08-01T14:37:34","slug":"churro-rice-krispie-treats","status":"publish","type":"post","link":"https:\/\/howtomakecerealtreats.com\/churro-rice-krispie-treats\/","title":{"rendered":"churro Rice Krispie Treats"},"content":{"rendered":"\n
Churro Rice Krispie Treats, inspired by the classic dessert, are full of cinnamon goodness! <\/p>\n\n\n\n<\/figure>\n\n\n\nChurro Rice Krispie Treats<\/h2>\n\n\n\nThese 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. <\/p>\n\n\n\nThis homemade version is filled with the taste of cinnamon sugar and cut into cute sticks to resemble the churro's tube shape. <\/p>\n\n\n\nWhile in this recipe I add cinnamon sugar to the mixture, if you can find Cinnamon Sugar Rice Krispies<\/a><\/strong>, (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 <\/a><\/strong>for how-tos. <\/p>\n\n\n\n<\/figure>\n\n\n\nWhat can I serve with churros?<\/h3>\n\n\n\nTraditionally, churros are dipped in champurrado or hot chocolate, or dulce de leche. You can also dip churros in chocolate sauce. <\/p>\n\n\n\nRice Krispie Treat churros are delicious as is, but experiment with different sauces for dipping. <\/p>\n\n\n\nHere, I use a can of store-bought dulce de leche<\/a><\/strong>. <\/p>\n\n\n\nmore fun flavors to try <\/h2>\n\n\nYou must use the category slug, not a URL, in the category field.\n\n\nIngredients<\/h2>\n\n\n\nYou need only five ingredients (plus an optional dip) to make easy homemade churro Rice Krispie Treats.<\/p>\n\n\n\n<\/figure>\n\n\n\n\nKellogg's Rice Krispies Cereal<\/strong> - We recommend the classic, but any crispy rice cereal will do. You can also use the new Cinnamon Sugar Rice Krispies<\/strong>. (See the recipe card on how to adjust ingredients.) <\/li>\n\n\n\nbutter - <\/strong>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<\/a> for more information. The salt in the butter helps to balance out the sweetness of the cereal and marshmallows.<\/li>\n\n\n\nmarshmallows<\/strong> - We recommend using Kraft Jet-Puffed Marshmallows<\/a>. Some store-brand marshmallows may have different textures and weights. You can use mini or large marshmallows. See our marshmallow conversion chart<\/a> for details about measuring marshmallows.<\/li>\n\n\n\nCinnamon<\/strong> -- Cinnamon of course! We'll use cinnamon to make cinnamon sugar and to add directly to the rice crispy treats. <\/li>\n\n\n\nSugar <\/strong>-- We'll use sugar to make cinnamon sugar to add to the treats and to use as a topping. <\/li>\n\n\n\nDulce de leche<\/a><\/strong>-- 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. <\/li>\n<\/ul>\n\n\n\nEquipment<\/h2>\n\n\n\n\nextra-large mixing bowl<\/strong> - You want to use a bowl that allows you room to mix the cereal and marshmallows together.<\/li>\n\n\n\nmedium-large saucepan<\/strong> -If you're making treats on the stove-top, you'll need a sauce pan. <\/li>\n\n\n\nmicrowave-safe bowl <\/strong>-- To make the treats in the microwave, you'll need a large bowl. <\/li>\n\n\n\n8-inch or 9-inch baking pan<\/strong> - The latter size will produce thinner treats. <\/li>\n\n\n\nnon-stick foil<\/strong> -- 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. <\/li>\n\n\n\nnon-stick cooking spray<\/strong> -- I find spraying bowls and spatulas makes everything so much easier. (You may also use butter to grease.)<\/li>\n\n\n\nsilicone spatula<\/strong> - Grease your spatulas so mixing is easy! <\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\nInstructions <\/h2>\n\n\n\nLine a 8 or 9-inch square baking pan with non-stick foil. Next, prepare your cinnamon sugar. <\/p>\n\n\n\nHow to make cinnamon sugar.<\/h3>\n\n\n\nIn a bowl, whisk together \u00bc cup sugar and 1 \u00bd teaspoons ground cinnamon. Set aside. <\/p>\n\n\n\nMelt the butter and marshmallows. <\/h3>\n\n\n\nIf melting on the stove-top<\/strong>:<\/p>\n\n\n\nStart to melt 4 tablespoons butter in the saucepan over low heat. <\/p>\n\n\n\nAdd 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. <\/p>\n\n\n\n<\/figure>\n\n\n\nIf melting in the microwave:<\/strong><\/p>\n\n\n\nAdd 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. <\/p>\n\n\n\nMix everything together. <\/h3>\n\n\n\nStir 1 teaspoon of cinnamon and 2 tablespoons of the cinnamon sugar into the marshmallow mixture. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nPour over the cereal and blend very well with a greased spatula. <\/p>\n\n\n\nTransfer to the prepared baking pan and gently flatten evenly. Let set well, 1 to 2 hours. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nMaking \"churros\": <\/h3>\n\n\n\nLift the treats from the pan and cut the treats in half. Cut each half into 8 slices. <\/p>\n\n\n\nRoll in the remaining cinnamon sugar. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nIf desired, dip in dulce de leche. <\/p>\n\n\n\n<\/figure>\n\n\n\nStorage<\/h2>\n\n\n\nThese 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.<\/p>\n\n\n\nTo keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.<\/p>\n\n\n\n<\/figure>\n\n\n\nprintable recipe <\/h2>\n\n\n<\/div>\n <\/div>\n<\/div>\nchurro Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nChurro Rice Krispie Treats, inspired by the classic dessert, are filled with cinnamon sugar and cut into "tubes." Dip in dulce de leche or homemade chocolate sauce. Easy recipe! <\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>1 minute<\/span><\/span> min<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> pieces<\/span><\/span><\/div>Calories <\/span>140<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>8-inch or 9-inch baking pan<\/div><\/li>medium sauce pan OR microwave safe bowl<\/div><\/li>large bowl<\/div><\/li>non-stick cooking spray (you may also use butter for greasing)<\/span><\/div><\/li>non-stick foil or parchment paper<\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>1 \u00bd<\/span> teaspoons <\/span> ground cinnamon<\/span><\/li>\u00bc<\/span> cup<\/span> sugar <\/span><\/li>4 \u2154<\/span> cups <\/span> Rice Krispies<\/span> (see notes)<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10<\/span> ounces<\/span> marshmallows <\/span> (about 40 regular or 6 cups mini)<\/span><\/li>1 <\/span> teaspoon <\/span> ground cinnamon<\/span><\/li>1<\/span> can<\/span> duce de leche<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Line the baking pan with non-stick foil or parchment paper.<\/span><\/div><\/li>In a small bowl, whisk together the sugar with 1 \u00bd teaspoons cinnamon to make cinnamon sugar.<\/span><\/div><\/li>Place the cereal in a large, greased bowl. <\/span><\/div><\/li>To make on the stove-top, place the butter in a saucepan over low heat, and start to melt. <\/span><\/div><\/li>Add the marshmallows and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth. <\/span><\/div><\/li>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. <\/span><\/div><\/li>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). <\/span><\/div><\/li>Pour the mixture over the cereal. With a greased spatula, mix very well until the cereal is evenly coated.<\/span><\/div><\/li>Transfer to the baking pan and spread evenly. <\/span><\/div><\/li>Let rest 1 to 2 hours.<\/span><\/div><\/li>Remove the treats from the pan and cut in half. Cut each half into 8 strips. <\/span><\/div><\/li>If desired, serve with dulce de leche. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes
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. <\/p>\n\n\n\n
This homemade version is filled with the taste of cinnamon sugar and cut into cute sticks to resemble the churro's tube shape. <\/p>\n\n\n\n
While in this recipe I add cinnamon sugar to the mixture, if you can find Cinnamon Sugar Rice Krispies<\/a><\/strong>, (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 <\/a><\/strong>for how-tos. <\/p>\n\n\n\n<\/figure>\n\n\n\nWhat can I serve with churros?<\/h3>\n\n\n\nTraditionally, churros are dipped in champurrado or hot chocolate, or dulce de leche. You can also dip churros in chocolate sauce. <\/p>\n\n\n\nRice Krispie Treat churros are delicious as is, but experiment with different sauces for dipping. <\/p>\n\n\n\nHere, I use a can of store-bought dulce de leche<\/a><\/strong>. <\/p>\n\n\n\nmore fun flavors to try <\/h2>\n\n\nYou must use the category slug, not a URL, in the category field.\n\n\nIngredients<\/h2>\n\n\n\nYou need only five ingredients (plus an optional dip) to make easy homemade churro Rice Krispie Treats.<\/p>\n\n\n\n<\/figure>\n\n\n\n\nKellogg's Rice Krispies Cereal<\/strong> - We recommend the classic, but any crispy rice cereal will do. You can also use the new Cinnamon Sugar Rice Krispies<\/strong>. (See the recipe card on how to adjust ingredients.) <\/li>\n\n\n\nbutter - <\/strong>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<\/a> for more information. The salt in the butter helps to balance out the sweetness of the cereal and marshmallows.<\/li>\n\n\n\nmarshmallows<\/strong> - We recommend using Kraft Jet-Puffed Marshmallows<\/a>. Some store-brand marshmallows may have different textures and weights. You can use mini or large marshmallows. See our marshmallow conversion chart<\/a> for details about measuring marshmallows.<\/li>\n\n\n\nCinnamon<\/strong> -- Cinnamon of course! We'll use cinnamon to make cinnamon sugar and to add directly to the rice crispy treats. <\/li>\n\n\n\nSugar <\/strong>-- We'll use sugar to make cinnamon sugar to add to the treats and to use as a topping. <\/li>\n\n\n\nDulce de leche<\/a><\/strong>-- 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. <\/li>\n<\/ul>\n\n\n\nEquipment<\/h2>\n\n\n\n\nextra-large mixing bowl<\/strong> - You want to use a bowl that allows you room to mix the cereal and marshmallows together.<\/li>\n\n\n\nmedium-large saucepan<\/strong> -If you're making treats on the stove-top, you'll need a sauce pan. <\/li>\n\n\n\nmicrowave-safe bowl <\/strong>-- To make the treats in the microwave, you'll need a large bowl. <\/li>\n\n\n\n8-inch or 9-inch baking pan<\/strong> - The latter size will produce thinner treats. <\/li>\n\n\n\nnon-stick foil<\/strong> -- 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. <\/li>\n\n\n\nnon-stick cooking spray<\/strong> -- I find spraying bowls and spatulas makes everything so much easier. (You may also use butter to grease.)<\/li>\n\n\n\nsilicone spatula<\/strong> - Grease your spatulas so mixing is easy! <\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\nInstructions <\/h2>\n\n\n\nLine a 8 or 9-inch square baking pan with non-stick foil. Next, prepare your cinnamon sugar. <\/p>\n\n\n\nHow to make cinnamon sugar.<\/h3>\n\n\n\nIn a bowl, whisk together \u00bc cup sugar and 1 \u00bd teaspoons ground cinnamon. Set aside. <\/p>\n\n\n\nMelt the butter and marshmallows. <\/h3>\n\n\n\nIf melting on the stove-top<\/strong>:<\/p>\n\n\n\nStart to melt 4 tablespoons butter in the saucepan over low heat. <\/p>\n\n\n\nAdd 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. <\/p>\n\n\n\n<\/figure>\n\n\n\nIf melting in the microwave:<\/strong><\/p>\n\n\n\nAdd 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. <\/p>\n\n\n\nMix everything together. <\/h3>\n\n\n\nStir 1 teaspoon of cinnamon and 2 tablespoons of the cinnamon sugar into the marshmallow mixture. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nPour over the cereal and blend very well with a greased spatula. <\/p>\n\n\n\nTransfer to the prepared baking pan and gently flatten evenly. Let set well, 1 to 2 hours. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nMaking \"churros\": <\/h3>\n\n\n\nLift the treats from the pan and cut the treats in half. Cut each half into 8 slices. <\/p>\n\n\n\nRoll in the remaining cinnamon sugar. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nIf desired, dip in dulce de leche. <\/p>\n\n\n\n<\/figure>\n\n\n\nStorage<\/h2>\n\n\n\nThese 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.<\/p>\n\n\n\nTo keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.<\/p>\n\n\n\n<\/figure>\n\n\n\nprintable recipe <\/h2>\n\n\n<\/div>\n <\/div>\n<\/div>\nchurro Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nChurro Rice Krispie Treats, inspired by the classic dessert, are filled with cinnamon sugar and cut into "tubes." Dip in dulce de leche or homemade chocolate sauce. Easy recipe! <\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>1 minute<\/span><\/span> min<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> pieces<\/span><\/span><\/div>Calories <\/span>140<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>8-inch or 9-inch baking pan<\/div><\/li>medium sauce pan OR microwave safe bowl<\/div><\/li>large bowl<\/div><\/li>non-stick cooking spray (you may also use butter for greasing)<\/span><\/div><\/li>non-stick foil or parchment paper<\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>1 \u00bd<\/span> teaspoons <\/span> ground cinnamon<\/span><\/li>\u00bc<\/span> cup<\/span> sugar <\/span><\/li>4 \u2154<\/span> cups <\/span> Rice Krispies<\/span> (see notes)<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10<\/span> ounces<\/span> marshmallows <\/span> (about 40 regular or 6 cups mini)<\/span><\/li>1 <\/span> teaspoon <\/span> ground cinnamon<\/span><\/li>1<\/span> can<\/span> duce de leche<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Line the baking pan with non-stick foil or parchment paper.<\/span><\/div><\/li>In a small bowl, whisk together the sugar with 1 \u00bd teaspoons cinnamon to make cinnamon sugar.<\/span><\/div><\/li>Place the cereal in a large, greased bowl. <\/span><\/div><\/li>To make on the stove-top, place the butter in a saucepan over low heat, and start to melt. <\/span><\/div><\/li>Add the marshmallows and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth. <\/span><\/div><\/li>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. <\/span><\/div><\/li>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). <\/span><\/div><\/li>Pour the mixture over the cereal. With a greased spatula, mix very well until the cereal is evenly coated.<\/span><\/div><\/li>Transfer to the baking pan and spread evenly. <\/span><\/div><\/li>Let rest 1 to 2 hours.<\/span><\/div><\/li>Remove the treats from the pan and cut in half. Cut each half into 8 strips. <\/span><\/div><\/li>If desired, serve with dulce de leche. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes
Traditionally, churros are dipped in champurrado or hot chocolate, or dulce de leche. You can also dip churros in chocolate sauce. <\/p>\n\n\n\n
Rice Krispie Treat churros are delicious as is, but experiment with different sauces for dipping. <\/p>\n\n\n\n
Here, I use a can of store-bought dulce de leche<\/a><\/strong>. <\/p>\n\n\n\nmore fun flavors to try <\/h2>\n\n\nYou must use the category slug, not a URL, in the category field.\n\n\nIngredients<\/h2>\n\n\n\nYou need only five ingredients (plus an optional dip) to make easy homemade churro Rice Krispie Treats.<\/p>\n\n\n\n<\/figure>\n\n\n\n\nKellogg's Rice Krispies Cereal<\/strong> - We recommend the classic, but any crispy rice cereal will do. You can also use the new Cinnamon Sugar Rice Krispies<\/strong>. (See the recipe card on how to adjust ingredients.) <\/li>\n\n\n\nbutter - <\/strong>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<\/a> for more information. The salt in the butter helps to balance out the sweetness of the cereal and marshmallows.<\/li>\n\n\n\nmarshmallows<\/strong> - We recommend using Kraft Jet-Puffed Marshmallows<\/a>. Some store-brand marshmallows may have different textures and weights. You can use mini or large marshmallows. See our marshmallow conversion chart<\/a> for details about measuring marshmallows.<\/li>\n\n\n\nCinnamon<\/strong> -- Cinnamon of course! We'll use cinnamon to make cinnamon sugar and to add directly to the rice crispy treats. <\/li>\n\n\n\nSugar <\/strong>-- We'll use sugar to make cinnamon sugar to add to the treats and to use as a topping. <\/li>\n\n\n\nDulce de leche<\/a><\/strong>-- 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. <\/li>\n<\/ul>\n\n\n\nEquipment<\/h2>\n\n\n\n\nextra-large mixing bowl<\/strong> - You want to use a bowl that allows you room to mix the cereal and marshmallows together.<\/li>\n\n\n\nmedium-large saucepan<\/strong> -If you're making treats on the stove-top, you'll need a sauce pan. <\/li>\n\n\n\nmicrowave-safe bowl <\/strong>-- To make the treats in the microwave, you'll need a large bowl. <\/li>\n\n\n\n8-inch or 9-inch baking pan<\/strong> - The latter size will produce thinner treats. <\/li>\n\n\n\nnon-stick foil<\/strong> -- 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. <\/li>\n\n\n\nnon-stick cooking spray<\/strong> -- I find spraying bowls and spatulas makes everything so much easier. (You may also use butter to grease.)<\/li>\n\n\n\nsilicone spatula<\/strong> - Grease your spatulas so mixing is easy! <\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\nInstructions <\/h2>\n\n\n\nLine a 8 or 9-inch square baking pan with non-stick foil. Next, prepare your cinnamon sugar. <\/p>\n\n\n\nHow to make cinnamon sugar.<\/h3>\n\n\n\nIn a bowl, whisk together \u00bc cup sugar and 1 \u00bd teaspoons ground cinnamon. Set aside. <\/p>\n\n\n\nMelt the butter and marshmallows. <\/h3>\n\n\n\nIf melting on the stove-top<\/strong>:<\/p>\n\n\n\nStart to melt 4 tablespoons butter in the saucepan over low heat. <\/p>\n\n\n\nAdd 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. <\/p>\n\n\n\n<\/figure>\n\n\n\nIf melting in the microwave:<\/strong><\/p>\n\n\n\nAdd 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. <\/p>\n\n\n\nMix everything together. <\/h3>\n\n\n\nStir 1 teaspoon of cinnamon and 2 tablespoons of the cinnamon sugar into the marshmallow mixture. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nPour over the cereal and blend very well with a greased spatula. <\/p>\n\n\n\nTransfer to the prepared baking pan and gently flatten evenly. Let set well, 1 to 2 hours. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nMaking \"churros\": <\/h3>\n\n\n\nLift the treats from the pan and cut the treats in half. Cut each half into 8 slices. <\/p>\n\n\n\nRoll in the remaining cinnamon sugar. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nIf desired, dip in dulce de leche. <\/p>\n\n\n\n<\/figure>\n\n\n\nStorage<\/h2>\n\n\n\nThese 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.<\/p>\n\n\n\nTo keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.<\/p>\n\n\n\n<\/figure>\n\n\n\nprintable recipe <\/h2>\n\n\n<\/div>\n <\/div>\n<\/div>\nchurro Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nChurro Rice Krispie Treats, inspired by the classic dessert, are filled with cinnamon sugar and cut into "tubes." Dip in dulce de leche or homemade chocolate sauce. Easy recipe! <\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>1 minute<\/span><\/span> min<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> pieces<\/span><\/span><\/div>Calories <\/span>140<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>8-inch or 9-inch baking pan<\/div><\/li>medium sauce pan OR microwave safe bowl<\/div><\/li>large bowl<\/div><\/li>non-stick cooking spray (you may also use butter for greasing)<\/span><\/div><\/li>non-stick foil or parchment paper<\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>1 \u00bd<\/span> teaspoons <\/span> ground cinnamon<\/span><\/li>\u00bc<\/span> cup<\/span> sugar <\/span><\/li>4 \u2154<\/span> cups <\/span> Rice Krispies<\/span> (see notes)<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10<\/span> ounces<\/span> marshmallows <\/span> (about 40 regular or 6 cups mini)<\/span><\/li>1 <\/span> teaspoon <\/span> ground cinnamon<\/span><\/li>1<\/span> can<\/span> duce de leche<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Line the baking pan with non-stick foil or parchment paper.<\/span><\/div><\/li>In a small bowl, whisk together the sugar with 1 \u00bd teaspoons cinnamon to make cinnamon sugar.<\/span><\/div><\/li>Place the cereal in a large, greased bowl. <\/span><\/div><\/li>To make on the stove-top, place the butter in a saucepan over low heat, and start to melt. <\/span><\/div><\/li>Add the marshmallows and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth. <\/span><\/div><\/li>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. <\/span><\/div><\/li>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). <\/span><\/div><\/li>Pour the mixture over the cereal. With a greased spatula, mix very well until the cereal is evenly coated.<\/span><\/div><\/li>Transfer to the baking pan and spread evenly. <\/span><\/div><\/li>Let rest 1 to 2 hours.<\/span><\/div><\/li>Remove the treats from the pan and cut in half. Cut each half into 8 strips. <\/span><\/div><\/li>If desired, serve with dulce de leche. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes
You need only five ingredients (plus an optional dip) to make easy homemade churro Rice Krispie Treats.<\/p>\n\n\n\n<\/figure>\n\n\n\n\nKellogg's Rice Krispies Cereal<\/strong> - We recommend the classic, but any crispy rice cereal will do. You can also use the new Cinnamon Sugar Rice Krispies<\/strong>. (See the recipe card on how to adjust ingredients.) <\/li>\n\n\n\nbutter - <\/strong>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<\/a> for more information. The salt in the butter helps to balance out the sweetness of the cereal and marshmallows.<\/li>\n\n\n\nmarshmallows<\/strong> - We recommend using Kraft Jet-Puffed Marshmallows<\/a>. Some store-brand marshmallows may have different textures and weights. You can use mini or large marshmallows. See our marshmallow conversion chart<\/a> for details about measuring marshmallows.<\/li>\n\n\n\nCinnamon<\/strong> -- Cinnamon of course! We'll use cinnamon to make cinnamon sugar and to add directly to the rice crispy treats. <\/li>\n\n\n\nSugar <\/strong>-- We'll use sugar to make cinnamon sugar to add to the treats and to use as a topping. <\/li>\n\n\n\nDulce de leche<\/a><\/strong>-- 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. <\/li>\n<\/ul>\n\n\n\nEquipment<\/h2>\n\n\n\n\nextra-large mixing bowl<\/strong> - You want to use a bowl that allows you room to mix the cereal and marshmallows together.<\/li>\n\n\n\nmedium-large saucepan<\/strong> -If you're making treats on the stove-top, you'll need a sauce pan. <\/li>\n\n\n\nmicrowave-safe bowl <\/strong>-- To make the treats in the microwave, you'll need a large bowl. <\/li>\n\n\n\n8-inch or 9-inch baking pan<\/strong> - The latter size will produce thinner treats. <\/li>\n\n\n\nnon-stick foil<\/strong> -- 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. <\/li>\n\n\n\nnon-stick cooking spray<\/strong> -- I find spraying bowls and spatulas makes everything so much easier. (You may also use butter to grease.)<\/li>\n\n\n\nsilicone spatula<\/strong> - Grease your spatulas so mixing is easy! <\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\nInstructions <\/h2>\n\n\n\nLine a 8 or 9-inch square baking pan with non-stick foil. Next, prepare your cinnamon sugar. <\/p>\n\n\n\nHow to make cinnamon sugar.<\/h3>\n\n\n\nIn a bowl, whisk together \u00bc cup sugar and 1 \u00bd teaspoons ground cinnamon. Set aside. <\/p>\n\n\n\nMelt the butter and marshmallows. <\/h3>\n\n\n\nIf melting on the stove-top<\/strong>:<\/p>\n\n\n\nStart to melt 4 tablespoons butter in the saucepan over low heat. <\/p>\n\n\n\nAdd 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. <\/p>\n\n\n\n<\/figure>\n\n\n\nIf melting in the microwave:<\/strong><\/p>\n\n\n\nAdd 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. <\/p>\n\n\n\nMix everything together. <\/h3>\n\n\n\nStir 1 teaspoon of cinnamon and 2 tablespoons of the cinnamon sugar into the marshmallow mixture. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nPour over the cereal and blend very well with a greased spatula. <\/p>\n\n\n\nTransfer to the prepared baking pan and gently flatten evenly. Let set well, 1 to 2 hours. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nMaking \"churros\": <\/h3>\n\n\n\nLift the treats from the pan and cut the treats in half. Cut each half into 8 slices. <\/p>\n\n\n\nRoll in the remaining cinnamon sugar. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nIf desired, dip in dulce de leche. <\/p>\n\n\n\n<\/figure>\n\n\n\nStorage<\/h2>\n\n\n\nThese 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.<\/p>\n\n\n\nTo keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.<\/p>\n\n\n\n<\/figure>\n\n\n\nprintable recipe <\/h2>\n\n\n<\/div>\n <\/div>\n<\/div>\nchurro Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nChurro Rice Krispie Treats, inspired by the classic dessert, are filled with cinnamon sugar and cut into "tubes." Dip in dulce de leche or homemade chocolate sauce. Easy recipe! <\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>1 minute<\/span><\/span> min<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> pieces<\/span><\/span><\/div>Calories <\/span>140<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>8-inch or 9-inch baking pan<\/div><\/li>medium sauce pan OR microwave safe bowl<\/div><\/li>large bowl<\/div><\/li>non-stick cooking spray (you may also use butter for greasing)<\/span><\/div><\/li>non-stick foil or parchment paper<\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>1 \u00bd<\/span> teaspoons <\/span> ground cinnamon<\/span><\/li>\u00bc<\/span> cup<\/span> sugar <\/span><\/li>4 \u2154<\/span> cups <\/span> Rice Krispies<\/span> (see notes)<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10<\/span> ounces<\/span> marshmallows <\/span> (about 40 regular or 6 cups mini)<\/span><\/li>1 <\/span> teaspoon <\/span> ground cinnamon<\/span><\/li>1<\/span> can<\/span> duce de leche<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Line the baking pan with non-stick foil or parchment paper.<\/span><\/div><\/li>In a small bowl, whisk together the sugar with 1 \u00bd teaspoons cinnamon to make cinnamon sugar.<\/span><\/div><\/li>Place the cereal in a large, greased bowl. <\/span><\/div><\/li>To make on the stove-top, place the butter in a saucepan over low heat, and start to melt. <\/span><\/div><\/li>Add the marshmallows and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth. <\/span><\/div><\/li>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. <\/span><\/div><\/li>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). <\/span><\/div><\/li>Pour the mixture over the cereal. With a greased spatula, mix very well until the cereal is evenly coated.<\/span><\/div><\/li>Transfer to the baking pan and spread evenly. <\/span><\/div><\/li>Let rest 1 to 2 hours.<\/span><\/div><\/li>Remove the treats from the pan and cut in half. Cut each half into 8 strips. <\/span><\/div><\/li>If desired, serve with dulce de leche. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes
Line a 8 or 9-inch square baking pan with non-stick foil. Next, prepare your cinnamon sugar. <\/p>\n\n\n\n
In a bowl, whisk together \u00bc cup sugar and 1 \u00bd teaspoons ground cinnamon. Set aside. <\/p>\n\n\n\n
If melting on the stove-top<\/strong>:<\/p>\n\n\n\nStart to melt 4 tablespoons butter in the saucepan over low heat. <\/p>\n\n\n\nAdd 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. <\/p>\n\n\n\n<\/figure>\n\n\n\nIf melting in the microwave:<\/strong><\/p>\n\n\n\nAdd 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. <\/p>\n\n\n\nMix everything together. <\/h3>\n\n\n\nStir 1 teaspoon of cinnamon and 2 tablespoons of the cinnamon sugar into the marshmallow mixture. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nPour over the cereal and blend very well with a greased spatula. <\/p>\n\n\n\nTransfer to the prepared baking pan and gently flatten evenly. Let set well, 1 to 2 hours. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nMaking \"churros\": <\/h3>\n\n\n\nLift the treats from the pan and cut the treats in half. Cut each half into 8 slices. <\/p>\n\n\n\nRoll in the remaining cinnamon sugar. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nIf desired, dip in dulce de leche. <\/p>\n\n\n\n<\/figure>\n\n\n\nStorage<\/h2>\n\n\n\nThese 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.<\/p>\n\n\n\nTo keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.<\/p>\n\n\n\n<\/figure>\n\n\n\nprintable recipe <\/h2>\n\n\n<\/div>\n <\/div>\n<\/div>\nchurro Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nChurro Rice Krispie Treats, inspired by the classic dessert, are filled with cinnamon sugar and cut into "tubes." Dip in dulce de leche or homemade chocolate sauce. Easy recipe! <\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>1 minute<\/span><\/span> min<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> pieces<\/span><\/span><\/div>Calories <\/span>140<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>8-inch or 9-inch baking pan<\/div><\/li>medium sauce pan OR microwave safe bowl<\/div><\/li>large bowl<\/div><\/li>non-stick cooking spray (you may also use butter for greasing)<\/span><\/div><\/li>non-stick foil or parchment paper<\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>1 \u00bd<\/span> teaspoons <\/span> ground cinnamon<\/span><\/li>\u00bc<\/span> cup<\/span> sugar <\/span><\/li>4 \u2154<\/span> cups <\/span> Rice Krispies<\/span> (see notes)<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10<\/span> ounces<\/span> marshmallows <\/span> (about 40 regular or 6 cups mini)<\/span><\/li>1 <\/span> teaspoon <\/span> ground cinnamon<\/span><\/li>1<\/span> can<\/span> duce de leche<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Line the baking pan with non-stick foil or parchment paper.<\/span><\/div><\/li>In a small bowl, whisk together the sugar with 1 \u00bd teaspoons cinnamon to make cinnamon sugar.<\/span><\/div><\/li>Place the cereal in a large, greased bowl. <\/span><\/div><\/li>To make on the stove-top, place the butter in a saucepan over low heat, and start to melt. <\/span><\/div><\/li>Add the marshmallows and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth. <\/span><\/div><\/li>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. <\/span><\/div><\/li>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). <\/span><\/div><\/li>Pour the mixture over the cereal. With a greased spatula, mix very well until the cereal is evenly coated.<\/span><\/div><\/li>Transfer to the baking pan and spread evenly. <\/span><\/div><\/li>Let rest 1 to 2 hours.<\/span><\/div><\/li>Remove the treats from the pan and cut in half. Cut each half into 8 strips. <\/span><\/div><\/li>If desired, serve with dulce de leche. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes
Start to melt 4 tablespoons butter in the saucepan over low heat. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n<\/figure>\n\n\n\nIf melting in the microwave:<\/strong><\/p>\n\n\n\nAdd 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. <\/p>\n\n\n\nMix everything together. <\/h3>\n\n\n\nStir 1 teaspoon of cinnamon and 2 tablespoons of the cinnamon sugar into the marshmallow mixture. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nPour over the cereal and blend very well with a greased spatula. <\/p>\n\n\n\nTransfer to the prepared baking pan and gently flatten evenly. Let set well, 1 to 2 hours. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nMaking \"churros\": <\/h3>\n\n\n\nLift the treats from the pan and cut the treats in half. Cut each half into 8 slices. <\/p>\n\n\n\nRoll in the remaining cinnamon sugar. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nIf desired, dip in dulce de leche. <\/p>\n\n\n\n<\/figure>\n\n\n\nStorage<\/h2>\n\n\n\nThese 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.<\/p>\n\n\n\nTo keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.<\/p>\n\n\n\n<\/figure>\n\n\n\nprintable recipe <\/h2>\n\n\n<\/div>\n <\/div>\n<\/div>\nchurro Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nChurro Rice Krispie Treats, inspired by the classic dessert, are filled with cinnamon sugar and cut into "tubes." Dip in dulce de leche or homemade chocolate sauce. Easy recipe! <\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>1 minute<\/span><\/span> min<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> pieces<\/span><\/span><\/div>Calories <\/span>140<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>8-inch or 9-inch baking pan<\/div><\/li>medium sauce pan OR microwave safe bowl<\/div><\/li>large bowl<\/div><\/li>non-stick cooking spray (you may also use butter for greasing)<\/span><\/div><\/li>non-stick foil or parchment paper<\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>1 \u00bd<\/span> teaspoons <\/span> ground cinnamon<\/span><\/li>\u00bc<\/span> cup<\/span> sugar <\/span><\/li>4 \u2154<\/span> cups <\/span> Rice Krispies<\/span> (see notes)<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10<\/span> ounces<\/span> marshmallows <\/span> (about 40 regular or 6 cups mini)<\/span><\/li>1 <\/span> teaspoon <\/span> ground cinnamon<\/span><\/li>1<\/span> can<\/span> duce de leche<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Line the baking pan with non-stick foil or parchment paper.<\/span><\/div><\/li>In a small bowl, whisk together the sugar with 1 \u00bd teaspoons cinnamon to make cinnamon sugar.<\/span><\/div><\/li>Place the cereal in a large, greased bowl. <\/span><\/div><\/li>To make on the stove-top, place the butter in a saucepan over low heat, and start to melt. <\/span><\/div><\/li>Add the marshmallows and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth. <\/span><\/div><\/li>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. <\/span><\/div><\/li>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). <\/span><\/div><\/li>Pour the mixture over the cereal. With a greased spatula, mix very well until the cereal is evenly coated.<\/span><\/div><\/li>Transfer to the baking pan and spread evenly. <\/span><\/div><\/li>Let rest 1 to 2 hours.<\/span><\/div><\/li>Remove the treats from the pan and cut in half. Cut each half into 8 strips. <\/span><\/div><\/li>If desired, serve with dulce de leche. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes
If melting in the microwave:<\/strong><\/p>\n\n\n\nAdd 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. <\/p>\n\n\n\nMix everything together. <\/h3>\n\n\n\nStir 1 teaspoon of cinnamon and 2 tablespoons of the cinnamon sugar into the marshmallow mixture. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nPour over the cereal and blend very well with a greased spatula. <\/p>\n\n\n\nTransfer to the prepared baking pan and gently flatten evenly. Let set well, 1 to 2 hours. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nMaking \"churros\": <\/h3>\n\n\n\nLift the treats from the pan and cut the treats in half. Cut each half into 8 slices. <\/p>\n\n\n\nRoll in the remaining cinnamon sugar. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nIf desired, dip in dulce de leche. <\/p>\n\n\n\n<\/figure>\n\n\n\nStorage<\/h2>\n\n\n\nThese 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.<\/p>\n\n\n\nTo keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.<\/p>\n\n\n\n<\/figure>\n\n\n\nprintable recipe <\/h2>\n\n\n<\/div>\n <\/div>\n<\/div>\nchurro Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nChurro Rice Krispie Treats, inspired by the classic dessert, are filled with cinnamon sugar and cut into "tubes." Dip in dulce de leche or homemade chocolate sauce. Easy recipe! <\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>1 minute<\/span><\/span> min<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> pieces<\/span><\/span><\/div>Calories <\/span>140<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>8-inch or 9-inch baking pan<\/div><\/li>medium sauce pan OR microwave safe bowl<\/div><\/li>large bowl<\/div><\/li>non-stick cooking spray (you may also use butter for greasing)<\/span><\/div><\/li>non-stick foil or parchment paper<\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>1 \u00bd<\/span> teaspoons <\/span> ground cinnamon<\/span><\/li>\u00bc<\/span> cup<\/span> sugar <\/span><\/li>4 \u2154<\/span> cups <\/span> Rice Krispies<\/span> (see notes)<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10<\/span> ounces<\/span> marshmallows <\/span> (about 40 regular or 6 cups mini)<\/span><\/li>1 <\/span> teaspoon <\/span> ground cinnamon<\/span><\/li>1<\/span> can<\/span> duce de leche<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Line the baking pan with non-stick foil or parchment paper.<\/span><\/div><\/li>In a small bowl, whisk together the sugar with 1 \u00bd teaspoons cinnamon to make cinnamon sugar.<\/span><\/div><\/li>Place the cereal in a large, greased bowl. <\/span><\/div><\/li>To make on the stove-top, place the butter in a saucepan over low heat, and start to melt. <\/span><\/div><\/li>Add the marshmallows and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth. <\/span><\/div><\/li>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. <\/span><\/div><\/li>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). <\/span><\/div><\/li>Pour the mixture over the cereal. With a greased spatula, mix very well until the cereal is evenly coated.<\/span><\/div><\/li>Transfer to the baking pan and spread evenly. <\/span><\/div><\/li>Let rest 1 to 2 hours.<\/span><\/div><\/li>Remove the treats from the pan and cut in half. Cut each half into 8 strips. <\/span><\/div><\/li>If desired, serve with dulce de leche. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes
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. <\/p>\n\n\n\n
Stir 1 teaspoon of cinnamon and 2 tablespoons of the cinnamon sugar into the marshmallow mixture. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nPour over the cereal and blend very well with a greased spatula. <\/p>\n\n\n\nTransfer to the prepared baking pan and gently flatten evenly. Let set well, 1 to 2 hours. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nMaking \"churros\": <\/h3>\n\n\n\nLift the treats from the pan and cut the treats in half. Cut each half into 8 slices. <\/p>\n\n\n\nRoll in the remaining cinnamon sugar. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nIf desired, dip in dulce de leche. <\/p>\n\n\n\n<\/figure>\n\n\n\nStorage<\/h2>\n\n\n\nThese 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.<\/p>\n\n\n\nTo keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.<\/p>\n\n\n\n<\/figure>\n\n\n\nprintable recipe <\/h2>\n\n\n<\/div>\n <\/div>\n<\/div>\nchurro Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nChurro Rice Krispie Treats, inspired by the classic dessert, are filled with cinnamon sugar and cut into "tubes." Dip in dulce de leche or homemade chocolate sauce. Easy recipe! <\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>1 minute<\/span><\/span> min<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> pieces<\/span><\/span><\/div>Calories <\/span>140<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>8-inch or 9-inch baking pan<\/div><\/li>medium sauce pan OR microwave safe bowl<\/div><\/li>large bowl<\/div><\/li>non-stick cooking spray (you may also use butter for greasing)<\/span><\/div><\/li>non-stick foil or parchment paper<\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>1 \u00bd<\/span> teaspoons <\/span> ground cinnamon<\/span><\/li>\u00bc<\/span> cup<\/span> sugar <\/span><\/li>4 \u2154<\/span> cups <\/span> Rice Krispies<\/span> (see notes)<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10<\/span> ounces<\/span> marshmallows <\/span> (about 40 regular or 6 cups mini)<\/span><\/li>1 <\/span> teaspoon <\/span> ground cinnamon<\/span><\/li>1<\/span> can<\/span> duce de leche<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Line the baking pan with non-stick foil or parchment paper.<\/span><\/div><\/li>In a small bowl, whisk together the sugar with 1 \u00bd teaspoons cinnamon to make cinnamon sugar.<\/span><\/div><\/li>Place the cereal in a large, greased bowl. <\/span><\/div><\/li>To make on the stove-top, place the butter in a saucepan over low heat, and start to melt. <\/span><\/div><\/li>Add the marshmallows and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth. <\/span><\/div><\/li>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. <\/span><\/div><\/li>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). <\/span><\/div><\/li>Pour the mixture over the cereal. With a greased spatula, mix very well until the cereal is evenly coated.<\/span><\/div><\/li>Transfer to the baking pan and spread evenly. <\/span><\/div><\/li>Let rest 1 to 2 hours.<\/span><\/div><\/li>Remove the treats from the pan and cut in half. Cut each half into 8 strips. <\/span><\/div><\/li>If desired, serve with dulce de leche. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes
Pour over the cereal and blend very well with a greased spatula. <\/p>\n\n\n\n
Transfer to the prepared baking pan and gently flatten evenly. Let set well, 1 to 2 hours. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nMaking \"churros\": <\/h3>\n\n\n\nLift the treats from the pan and cut the treats in half. Cut each half into 8 slices. <\/p>\n\n\n\nRoll in the remaining cinnamon sugar. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nIf desired, dip in dulce de leche. <\/p>\n\n\n\n<\/figure>\n\n\n\nStorage<\/h2>\n\n\n\nThese 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.<\/p>\n\n\n\nTo keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.<\/p>\n\n\n\n<\/figure>\n\n\n\nprintable recipe <\/h2>\n\n\n<\/div>\n <\/div>\n<\/div>\nchurro Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nChurro Rice Krispie Treats, inspired by the classic dessert, are filled with cinnamon sugar and cut into "tubes." Dip in dulce de leche or homemade chocolate sauce. Easy recipe! <\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>1 minute<\/span><\/span> min<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> pieces<\/span><\/span><\/div>Calories <\/span>140<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>8-inch or 9-inch baking pan<\/div><\/li>medium sauce pan OR microwave safe bowl<\/div><\/li>large bowl<\/div><\/li>non-stick cooking spray (you may also use butter for greasing)<\/span><\/div><\/li>non-stick foil or parchment paper<\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>1 \u00bd<\/span> teaspoons <\/span> ground cinnamon<\/span><\/li>\u00bc<\/span> cup<\/span> sugar <\/span><\/li>4 \u2154<\/span> cups <\/span> Rice Krispies<\/span> (see notes)<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10<\/span> ounces<\/span> marshmallows <\/span> (about 40 regular or 6 cups mini)<\/span><\/li>1 <\/span> teaspoon <\/span> ground cinnamon<\/span><\/li>1<\/span> can<\/span> duce de leche<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Line the baking pan with non-stick foil or parchment paper.<\/span><\/div><\/li>In a small bowl, whisk together the sugar with 1 \u00bd teaspoons cinnamon to make cinnamon sugar.<\/span><\/div><\/li>Place the cereal in a large, greased bowl. <\/span><\/div><\/li>To make on the stove-top, place the butter in a saucepan over low heat, and start to melt. <\/span><\/div><\/li>Add the marshmallows and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth. <\/span><\/div><\/li>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. <\/span><\/div><\/li>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). <\/span><\/div><\/li>Pour the mixture over the cereal. With a greased spatula, mix very well until the cereal is evenly coated.<\/span><\/div><\/li>Transfer to the baking pan and spread evenly. <\/span><\/div><\/li>Let rest 1 to 2 hours.<\/span><\/div><\/li>Remove the treats from the pan and cut in half. Cut each half into 8 strips. <\/span><\/div><\/li>If desired, serve with dulce de leche. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes
Lift the treats from the pan and cut the treats in half. Cut each half into 8 slices. <\/p>\n\n\n\n
Roll in the remaining cinnamon sugar. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\nIf desired, dip in dulce de leche. <\/p>\n\n\n\n<\/figure>\n\n\n\nStorage<\/h2>\n\n\n\nThese 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.<\/p>\n\n\n\nTo keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.<\/p>\n\n\n\n<\/figure>\n\n\n\nprintable recipe <\/h2>\n\n\n<\/div>\n <\/div>\n<\/div>\nchurro Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nChurro Rice Krispie Treats, inspired by the classic dessert, are filled with cinnamon sugar and cut into "tubes." Dip in dulce de leche or homemade chocolate sauce. Easy recipe! <\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>1 minute<\/span><\/span> min<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> pieces<\/span><\/span><\/div>Calories <\/span>140<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>8-inch or 9-inch baking pan<\/div><\/li>medium sauce pan OR microwave safe bowl<\/div><\/li>large bowl<\/div><\/li>non-stick cooking spray (you may also use butter for greasing)<\/span><\/div><\/li>non-stick foil or parchment paper<\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>1 \u00bd<\/span> teaspoons <\/span> ground cinnamon<\/span><\/li>\u00bc<\/span> cup<\/span> sugar <\/span><\/li>4 \u2154<\/span> cups <\/span> Rice Krispies<\/span> (see notes)<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10<\/span> ounces<\/span> marshmallows <\/span> (about 40 regular or 6 cups mini)<\/span><\/li>1 <\/span> teaspoon <\/span> ground cinnamon<\/span><\/li>1<\/span> can<\/span> duce de leche<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Line the baking pan with non-stick foil or parchment paper.<\/span><\/div><\/li>In a small bowl, whisk together the sugar with 1 \u00bd teaspoons cinnamon to make cinnamon sugar.<\/span><\/div><\/li>Place the cereal in a large, greased bowl. <\/span><\/div><\/li>To make on the stove-top, place the butter in a saucepan over low heat, and start to melt. <\/span><\/div><\/li>Add the marshmallows and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth. <\/span><\/div><\/li>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. <\/span><\/div><\/li>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). <\/span><\/div><\/li>Pour the mixture over the cereal. With a greased spatula, mix very well until the cereal is evenly coated.<\/span><\/div><\/li>Transfer to the baking pan and spread evenly. <\/span><\/div><\/li>Let rest 1 to 2 hours.<\/span><\/div><\/li>Remove the treats from the pan and cut in half. Cut each half into 8 strips. <\/span><\/div><\/li>If desired, serve with dulce de leche. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes
If desired, dip in dulce de leche. <\/p>\n\n\n\n<\/figure>\n\n\n\nStorage<\/h2>\n\n\n\nThese 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.<\/p>\n\n\n\nTo keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.<\/p>\n\n\n\n<\/figure>\n\n\n\nprintable recipe <\/h2>\n\n\n<\/div>\n <\/div>\n<\/div>\nchurro Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nChurro Rice Krispie Treats, inspired by the classic dessert, are filled with cinnamon sugar and cut into "tubes." Dip in dulce de leche or homemade chocolate sauce. Easy recipe! <\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>1 minute<\/span><\/span> min<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> pieces<\/span><\/span><\/div>Calories <\/span>140<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>8-inch or 9-inch baking pan<\/div><\/li>medium sauce pan OR microwave safe bowl<\/div><\/li>large bowl<\/div><\/li>non-stick cooking spray (you may also use butter for greasing)<\/span><\/div><\/li>non-stick foil or parchment paper<\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>1 \u00bd<\/span> teaspoons <\/span> ground cinnamon<\/span><\/li>\u00bc<\/span> cup<\/span> sugar <\/span><\/li>4 \u2154<\/span> cups <\/span> Rice Krispies<\/span> (see notes)<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10<\/span> ounces<\/span> marshmallows <\/span> (about 40 regular or 6 cups mini)<\/span><\/li>1 <\/span> teaspoon <\/span> ground cinnamon<\/span><\/li>1<\/span> can<\/span> duce de leche<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Line the baking pan with non-stick foil or parchment paper.<\/span><\/div><\/li>In a small bowl, whisk together the sugar with 1 \u00bd teaspoons cinnamon to make cinnamon sugar.<\/span><\/div><\/li>Place the cereal in a large, greased bowl. <\/span><\/div><\/li>To make on the stove-top, place the butter in a saucepan over low heat, and start to melt. <\/span><\/div><\/li>Add the marshmallows and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth. <\/span><\/div><\/li>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. <\/span><\/div><\/li>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). <\/span><\/div><\/li>Pour the mixture over the cereal. With a greased spatula, mix very well until the cereal is evenly coated.<\/span><\/div><\/li>Transfer to the baking pan and spread evenly. <\/span><\/div><\/li>Let rest 1 to 2 hours.<\/span><\/div><\/li>Remove the treats from the pan and cut in half. Cut each half into 8 strips. <\/span><\/div><\/li>If desired, serve with dulce de leche. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes
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.<\/p>\n\n\n\n
To keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months.<\/p>\n\n\n\n<\/figure>\n\n\n\nprintable recipe <\/h2>\n\n\n<\/div>\n <\/div>\n<\/div>\nchurro Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nChurro Rice Krispie Treats, inspired by the classic dessert, are filled with cinnamon sugar and cut into "tubes." Dip in dulce de leche or homemade chocolate sauce. Easy recipe! <\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>1 minute<\/span><\/span> min<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> pieces<\/span><\/span><\/div>Calories <\/span>140<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>8-inch or 9-inch baking pan<\/div><\/li>medium sauce pan OR microwave safe bowl<\/div><\/li>large bowl<\/div><\/li>non-stick cooking spray (you may also use butter for greasing)<\/span><\/div><\/li>non-stick foil or parchment paper<\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>1 \u00bd<\/span> teaspoons <\/span> ground cinnamon<\/span><\/li>\u00bc<\/span> cup<\/span> sugar <\/span><\/li>4 \u2154<\/span> cups <\/span> Rice Krispies<\/span> (see notes)<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10<\/span> ounces<\/span> marshmallows <\/span> (about 40 regular or 6 cups mini)<\/span><\/li>1 <\/span> teaspoon <\/span> ground cinnamon<\/span><\/li>1<\/span> can<\/span> duce de leche<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Line the baking pan with non-stick foil or parchment paper.<\/span><\/div><\/li>In a small bowl, whisk together the sugar with 1 \u00bd teaspoons cinnamon to make cinnamon sugar.<\/span><\/div><\/li>Place the cereal in a large, greased bowl. <\/span><\/div><\/li>To make on the stove-top, place the butter in a saucepan over low heat, and start to melt. <\/span><\/div><\/li>Add the marshmallows and melt, stirring occasionally, until about 75 percent melted. Remove from the heat and stir until fully melted and smooth. <\/span><\/div><\/li>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. <\/span><\/div><\/li>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). <\/span><\/div><\/li>Pour the mixture over the cereal. With a greased spatula, mix very well until the cereal is evenly coated.<\/span><\/div><\/li>Transfer to the baking pan and spread evenly. <\/span><\/div><\/li>Let rest 1 to 2 hours.<\/span><\/div><\/li>Remove the treats from the pan and cut in half. Cut each half into 8 strips. <\/span><\/div><\/li>If desired, serve with dulce de leche. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes