Chocolate Churro Krispies
Amazing Chocolate Churro Krispies: Caramel Bliss! Indulge in chewy, chocolatey, churro-flavored treats with caramel drizzle. Taste bliss!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American, Mexican
Ingredients
Scale
- 1/2 cup unsalted butter
- 10 oz miniature marshmallows
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 6 cups Rice Krispies cereal
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- 1 cup granulated sugar (for caramel)
- 1/4 cup water (for caramel)
- 1/2 cup heavy cream (for caramel)
- 2 tablespoons unsalted butter (for caramel)
- 1/2 teaspoon vanilla extract (for caramel)
- Pinch of kosher salt (for caramel)
Instructions
- Line a 9×13-inch baking pan with parchment paper, allowing for an overhang, and lightly spray with non-stick cooking spray. In a small bowl, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon for the churro coating; set aside.
- In a very large non-stick pot or Dutch oven, melt 1/2 cup unsalted butter over medium-low heat. Once melted, add 10 oz miniature marshmallows. Stir constantly until about three-quarters of the marshmallows have melted and are gooey.
- Remove the pot from the heat. Stir the remaining marshmallows into the mixture until fully incorporated, smooth, stretchy, and shiny. Swiftly whisk in 1/4 cup cocoa powder, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt until well combined and uniformly chocolate colored.
- Pour 6 cups Rice Krispies cereal into the pot with the chocolate marshmallow mixture. Working quickly and gently, fold the cereal into the marshmallow with a large rubber spatula until every piece is coated. Immediately transfer the mixture into the prepared 9×13-inch pan. Using another piece of parchment paper or buttered hands, gently and evenly press the mixture into the pan. Do not press too firmly. Let cool completely at room temperature for at least 1-2 hours until firm.
- Combine 1 cup granulated sugar and 1/4 cup water in a medium saucepan over medium heat. Stir infrequently until the sugar dissolves. Stop stirring and bring to a boil, watching carefully until it turns a rich amber color. Immediately remove from heat and carefully pour in 1/2 cup heavy cream while whisking constantly. Once bubbling subsides, whisk in 2 tablespoons softened unsalted butter, 1/2 teaspoon vanilla extract, and a pinch of kosher salt until smooth. Let cool slightly (10-15 minutes) to thicken.
- Once the treats are firm, remove the slab from the pan using the parchment paper overhang and place on a clean cutting board. Using a sharp, buttered knife, cut into 12-16 squares. Roll each square gently but thoroughly in the prepared cinnamon-sugar mixture. Arrange treats on a wire cooling rack set over parchment paper. Generously spoon or pipe ribbons of the slightly cooled caramel drizzle over each treat. Let the caramel set for a few minutes before serving.
Notes
These Chocolate Churro Rice Krispie Treats with Caramel Drizzle are an indulgent twist on a classic! Imagine the crispy-chewy texture of a Rice Krispie treat, but infused with deep, rich chocolate, spiced with warm cinnamon, and coated in glistening sugar, just like your favorite churros. Then, crowned with a decadent, silky-smooth caramel drizzle, every bite is a symphony of gooey, crunchy, chocolatey, and spiced bliss.