Description
These easy churro rice krispie treats pack all the warm cinnamon sugar flavor of a churro into a chewy, no-fry treat. One pot, a handful of ingredients, and about 10 minutes.
Ingredients
Scale
- 3 tbsp unsalted butter
- 10 oz marshmallows (about 1 standard bag)
- 1 1/2 tsp cinnamon (for mixing in)
- 1 tsp cinnamon (for dusting)
- 6 cups rice krispies
- Equipment
- Large pot
- Mixing bowls
- Baking pan
- Parchment paper
- Fine mesh sieve
Instructions
- Melt the butter over low heat in a large pot.
- Season the cereal by dumping the rice krispies into a large mixing bowl with the 1 1/2 tsp of cinnamon and tossing to coat evenly.
- Add the marshmallows to the melted butter and melt them down, stirring occasionally.
- Pull it off the heat as soon as the marshmallows are completely melted.
- Fold in the cereal and stir until everything is evenly coated.
- Press into a pan lined with parchment, using a smaller piece of parchment to gently spread and flatten the top.
- Cool and dust with the remaining 1 tsp of cinnamon through a fine mesh sieve, then chop into squares and serve.
Notes
- Keep the heat low and pull the pot off the burner the moment the marshmallows melt so the treats stay soft.
- Use fresh marshmallows. Stale ones never melt smooth and lead to hard treats.
- Press gently. Packing the mixture down too hard makes the treats dense.
- For a stronger cinnamon sugar top, mix a little granulated sugar into the dusting cinnamon.
- Store airtight at room temperature for up to 3 days, with parchment between stacked layers.
- Prep Time: 5
- Cook Time: 5
- Category: Dessert
- Method: Stovetop
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 treat
- Calories: 150 kcal
- Sugar: 17g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg