Churro Rice Krispie Treats
Churro Rice Krispie Treats with cinnamon sugar topping. A quick no bake dessert recipe with soft texture and classic flavor.
The churro part here is the cinnamon sugar, not fried dough. It sits on top of a marshmallow cereal bar, adding a sandy crunch to the chewy base. There is no batter to pipe and no oil to heat; a large pot and a 13 × 9-inch dish do the work.
Keep the heat low while melting the butter and marshmallows, then take the pot off the stove before adding the vanilla and cereal. Once everything is coated, spread it into the prepared dish with a gentle touch. Packing the mixture tightly makes the bars dense rather than light and chewy.
The cinnamon and sugar go on before the bars set, so a light press helps the topping stick. Allow about 30 minutes for cooling, but judge by the texture rather than the clock: the slab should hold its shape when cut. Slice it into 12 squares and keep them airtight once cool.
Questions you may have about this recipe
Do these taste like churros?
The cinnamon sugar topping gives the familiar churro flavor in a softer treat form.
Are these baked?
No. These are made on the stove and set at room temperature.
Can I make these ahead of time?
Yes. Store in an airtight container at room temperature for up to 2 days; they are best the day they are made.
Do they get hard over time?
They can firm up with time. An airtight container helps retain moisture; avoid overcooking the marshmallows or pressing the mixture too firmly.
Can I add extra toppings?
Yes. A light drizzle of melted chocolate works well.
What you need to make Churro Rice Krispie Treats
6 cups Rice Krispies cereal
4 cups mini marshmallows
4 tbsp unsalted butter
1 tsp vanilla extract
1/2 cup granulated sugar
1 tsp ground cinnamon
How to make Churro Rice Krispie Treats
Melt butter in a large pot over low heat.
Add marshmallows and stir until fully melted.
Remove from heat and stir in vanilla extract.
Fold in Rice Krispies cereal until evenly coated.
Press mixture gently into a greased 13 × 9 × 2-inch baking dish.
Mix sugar and cinnamon in a small bowl.
Sprinkle evenly over the top and press lightly.
Let cool and set for about 30 minutes, or until firm enough to slice into 12 squares.
Tips
Do not press the mixture too firmly or the treats become dense.
Use a lightly greased spatula to spread the hot mixture without touching it.
Slice with a sharp knife once fully set.
Store cooled treats in an airtight container at room temperature for up to 2 days; they are best the day they are made.
Reader reviews
⭐⭐⭐⭐⭐ “Soft, chewy, and full of cinnamon flavor. These were gone fast.” Linda P
⭐⭐⭐⭐ “Easy to make and perfect with coffee.” Mark H
⭐⭐⭐⭐⭐ “A fun twist on a classic treat. Everyone enjoyed them.” Susan L
⭐⭐⭐⭐ “Great texture and just the right sweetness.” George M
⭐⭐⭐⭐⭐ “These brought back memories and tasted even better than expected.” Carol S
Printable Recipe
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Churro Rice Krispie Treats
Churro Rice Krispie Treats with soft marshmallow cereal bars coated in cinnamon sugar. A no bake dessert made for busy days.
Ingredients
- 6 cups Rice Krispies cereal
- 4 cups mini marshmallows
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Melt butter in a large pot over low heat.
- Add marshmallows and stir until fully melted.
- Remove from heat and stir in vanilla extract.
- Fold in Rice Krispies cereal until evenly coated.
- Press mixture gently into a greased 13 × 9 × 2-inch baking dish.
- Mix sugar and cinnamon in a small bowl.
- Sprinkle evenly over the top and press lightly.
- Let cool and set for about 30 minutes, or until firm enough to slice into 12 squares.
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