These Churro Rice Krispie treats are doctored up to taste like churros and finished with a tasty chocolate drizzle!
“I’m too old for Rice Krispie treats.” Said no one, ever.
I’m never pissed when someone offers me a Rice Krispie treat. My immediate thoughts after taking a bite is always, what the hell is wrong with me for forgetting these exist? I should go home and make a batch immediately so I won’t be judged for eating all of (name of incredibly generous person)’s Rice Krispie treats.
I usually stick to the original recipe... plus a teaspoon of vanilla extract, always.
BUT. In the spirit of Midwexican-ness, I thought - *self * - why not Churro Rice Krispie Treats?
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How do you make Churro Rice Krispie Treats?
Since churros are dusted with cinnamon and often served with chocolate for dipping, both signature flavors are necessary. For this recipe, I added cinnamon spice, Tazo cinnamon-flavored chocolate, and drizzled chocolate on top to create Churro Rice Krispie Treats.
For me, the key is adding cinnamon to the butter and marshmallow mixture, so that each bite reminds you of a churro. And let’s not forget the chocolate! Because what’s the point of a churro without chocolate? And for these Churro Rice Krispie Treats, it’s all about that chocolate drizzle.
I also like to incorporate chocolate INTO the treats, using Taza Chocolate Mexicano. Because the only thing better than chocolate is more chocolate. AmIright!?
INGREDIENTS
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 1 pinch salt
- ½ tablespoon ground cinnamon
- 1 10-ounce bag of JET-PUFFED Marshmallows or 4 cups JET-PUFFED Miniature Marshmallows
- 6 cups Kellogg's® Rice Krispie® cereal
- 1 disc (cinnamon-flavored) Taza Chocolate, finely chopped (optional)
Chocolate Drizzle
- 1 tablespoon butter
- ½ cup dark chocolate chips (I used Nestle dark chocolate morsels)
INSTRUCTIONS
Melt butter over low heat in a large pot. Add marshmallows and stir until completely melted. This will take a few minutes. Be patient, it’s worth it.
Add vanilla extract, brown sugar, salt, and cinnamon. Stir until combined.
Add Rice Krispies cereal. Stir until well coated with marshmallow deliciousness.
Add finely chopped chocolate. Stir until just combined.
Grease a 9x13 pan (I spray the pan with Pam).
Pour Churro Rice Krispie mixture into the pan. Press into an even layer.
Microwave dark chocolate chips and pat of butter, until completely melted, stopping to stir frequently. Use a spoon to haphazardly drizzle chocolate over Churro Rice Krispie Treats.
Put chocolate-drizzled Churro Rice Krispie treats in the fridge for around a half-hour to set chocolate.
Remove from fridge and cut into squares. Eat.
What is Taza Chocolate?
Taza Chocolate Mexicano is unlike any other chocolate I’ve ever eaten. It’s rich, not overly sweet, and has an interesting texture (interesting in a good way, not Minnesota nice for I don’t like it and can’t think of any other neutral descriptor). It’s got this graininess to it that I love. It reminds me of a good aged gouda, mmmm....
Plus it makes amazing hot chocolate.
I highly recommend you whip out your credit card and order this Chocolate Disc Sampler. It comes with a variety of flavors, all of which are great for nibbling and make bitchin’ hot chocolate.
For these Chocolate-Drizzled Churro Rice Krispie Treats, the cinnamon-flavored chocolate disc is a perfect addition. Just finely chop it and toss it in.
Substitutions & Variations
Here a few substitutions you can make to this Churro Rice Krispie Treats recipe and still have them turn out amazing!
- Instead of butter, you can totally use coconut oil! Just replace the butter with an equal amount of coconut oil.
- I don't specify between using light or dark brown sugar because either is just fine!
- I think a ½ tablespoon of cinnamon is perfect, but add more if you'd like.
- Out of vanilla extract? Go ahead and use something similar, like almond extract.
- Taza chocolate is totally optional here. You can leave it out if you'd like.
- I like dark chocolate for the drizzle on top, but you can use milk chocolate or semi-sweet chocolate as well.
Storage
Store leftover Churro Rice Krispie Treats in a lidded container for up to 7 days (though I seriously doubt they will last that long!).
Other Desserts to Try:
If you dig these Churro Rice Krispie Treats, give these other desserts a try.
- Coconut Mexican Wedding Cookies
- Pineapple Orange Whip
- White Chocolate Cranberry Walnut Cookies
- Raspberry Icebox Bars
- Blackberry Coconut Cobbler
Churro Rice Krispie Treats
Ingredients
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 1 pinch salt
- ½ tablespoon ground cinnamon
- 1 10-ounce bag of JET-PUFFED Marshmallows or 4 cups JET-PUFFED Miniature Marshmallows
- 6 cups Kellogg's® Rice Krispie® cereal
- 1 disc (cinnamon-flavored) Taza Chocolate, finely chopped (optional)
Chocolate Drizzle
- 1 tablespoon butter
- ½ cup dark chocolate chips (I used Nestle dark chocolate morsels)
Instructions
- Melt butter over low heat in a large pot. Add marshmallows and stir until completely melted. This will take a few minutes. Be patient, it’s worth it.
- Add vanilla extract, brown sugar, salt, and cinnamon. Stir until combined.
- Add Rice Krispies cereal. Stir until well coated with marshmallow deliciousness.
- Add finely chopped chocolate. Stir until just combined.
- Grease a 9x13 pan (I spray the pan with Pam).
- PourChurro Rice Krispie mixture into the pan. Press into an even layer.
- Microwave dark chocolate chips and pat of butter, until completely melted, stopping to stir frequently. Use a spoon to haphazardly drizzle chocolate over Churro Rice Krispie treats.
- Put chocolate-drizzled Churro Rice Krispie Treats in the fridge for around a half-hour to set chocolate.
- Remove from fridge and cut into squares. Eat.
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