Churro 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!
non-stick cooking spray (you may also use butter for greasing)
non-stick foil or parchment paper
Ingredients
1 ½teaspoons ground cinnamon
¼cupsugar
4 ⅔cups Rice Krispies(see notes)
4tablespoonsEuropean-style SALTED butter
10ouncesmarshmallows (about 40 regular or 6 cups mini)
1 teaspoon ground cinnamon
1canduce de leche(optional)
Instructions
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.
Notes
If you use the new flavor, Cinnamon Sugar Rice Krispies, omit the cinnamon and cinnamon sugar from the Rice Krispie mixture. Store in an air-tight container for up to a week or freeze up to 3 months.