Ingredients
Scale
- 1/2 cup butter
- 6 cups mini marshmallows
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 cups Rice Krispies cereal
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional, for salted caramel)
Instructions
- Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper and a spatula with non-stick spray or a little extra butter. In a separate large mixing bowl, combine 1/2 cup granulated sugar, 1 tablespoon ground cinnamon, and 1/8 teaspoon salt for the churro coating. Whisk well and set aside.
- In a very large non-stick pot or Dutch oven, melt 1/2 cup butter over medium-low heat. Once melted and slightly foamy, add 6 cups mini marshmallows, 1/2 cup unsweetened cocoa powder, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Stir constantly with your greased spatula until the marshmallows are completely melted and smooth, and the cocoa is fully incorporated, creating a rich chocolate marshmallow cream. Keep the heat low to prevent scorching.
- Remove the pot from the heat and immediately pour in 6 cups Rice Krispies cereal. Working quickly but gently, fold the cereal into the marshmallow mixture until every single puff is coated in the chocolate goodness. Be careful not to crush the cereal.
- Pour the mixture into your prepared 9×13 inch pan. Sprinkle half of the cinnamon-sugar mixture evenly over the top. Using your greased spatula or hands, gently press the treats firmly and evenly into the pan. Sprinkle the remaining cinnamon-sugar mixture over the top, giving it a final light pat to secure it. Allow the treats to cool completely at room temperature for at least 1-2 hours.
- In a medium-sized, heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Stir until the sugar is fully moistened, then bring to a boil over medium-high heat. Do NOT stir once boiling. Cook undisturbed until the syrup turns a beautiful amber color (about 8-12 minutes). While the sugar cooks, gently warm 1/2 cup heavy cream in a separate small saucepan or microwave.
- Once the sugar reaches a dark amber, carefully remove it from the heat and immediately, but slowly, pour in the warm heavy cream, stirring constantly. Be extremely cautious as the mixture will bubble up vigorously. Add 4 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt (if using), stirring until the butter is melted and the caramel is smooth. Let it cool for about 10-15 minutes to thicken slightly.
- Once the Chocolate Churro Rice Krispie Treats are completely cool and set, use the parchment paper overhangs to lift them from the pan onto a cutting board. Cut into desired squares or rectangles. Generously, yet artfully, cascade the slightly cooled caramel drizzle over the top of the individual treats or the entire slab before cutting. Serve and enjoy!
Notes
Dive into a dessert that’s going to change your life: Chocolate Churro Rice Krispie Treats with Caramel Drizzle. Imagine the nostalgic, satisfying crunch of a classic Rice Krispie treat, but elevated to an entirely new level with rich cocoa, warm cinnamon, and a playful churro sugar coating. Then, just when you think it can’t get any better, a luscious, buttery caramel drizzle cascades over the top, adding a layer of sophisticated sweetness and gooey perfection. It’s a symphony of textures and flavors – crispy, chewy, sweet, and spiced, all wrapped up in one irresistible square.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American