Chocolate Churro Rice Krispie Treats with Caramel Drizzle
Decadent, no-bake Chocolate Churro Rice Krispie Treats infused with cinnamon sugar and topped with a buttery caramel drizzle.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 85 minutes
- Yield: 12 bars
- Cuisine: American
Ingredients
Cocoa Krispies cereal – 12.6 oz box
Miniature marshmallows – 20 oz (two 10oz bags)
Butter – 12 tbsp (3/4 cup)
Vanilla extract – 1 tsp
Mini chocolate chips – 3/4 cup
Sugar – 1/3 cup
Ground cinnamon – 2 tsp
Caramel squares – 20 unwrapped
Heavy cream – 1.5 tbsp
Instructions
Line a 9×13 pan with parchment paper and grease well.
Melt butter in a large pot over low heat.
Set aside 1 cup of marshmallows. Melt the rest into the butter until creamy.
Remove from heat and stir in vanilla.
Stir in Cocoa Krispies until fully coated.
Mix in 1/4 cup cinnamon sugar, reserved marshmallows, and chocolate chips.
Press into pan and sprinkle remaining cinnamon sugar on top.
Let set for 1 hour.
Melt caramels and cream in 20-second intervals until smooth.
Drizzle caramel over treats and cut into squares.
Notes
• Use fresh marshmallows for the best texture; stale ones will result in hard treats.
• Do not over-compress the mixture when pressing into the pan to keep them soft.
• Use high-quality cinnamon for a more prominent churro flavor.