Chocolate Churro Rice Krispie Treats with Caramel Drizzle Recipe
These Chocolate Churro Rice Krispie Treats with Caramel Drizzle combine the nostalgic crunch of Cocoa Krispies cereal with a gooey marshmallow base, enhanced by cinnamon sugar and mini chocolate chips for extra flavor. Finished with a luscious caramel drizzle, this fun twist on a classic treat offers a delightful blend of chocolate, cinnamon, and caramel that’s perfect for snacking or sharing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12-16 squares 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Rice Krispie Treats
- 1 box (12.6oz) Cocoa Krispies cereal (about 8–½ cups)
- 2 bags (10oz total) miniature marshmallows
- 12 tbsp butter (¾ cup)
- 1 tsp vanilla essence
- ¾ cup mini chocolate chips
- ⅓ cup cinnamon sugar (made from ⅓ cup sugar + 2 tsp cinnamon mixed together)
Caramel Drizzle
- 20 unwrapped caramel squares
- 1–½ tbsp heavy cream
Instructions
- Prepare Pan: Line a 9×13-inch pan with parchment paper and spray with nonstick spray or grease with butter to prevent sticking.
- Melt Butter: In a large pot over low heat on the stove, melt 12 tablespoons of butter slowly.
- Reserve Marshmallows: Set aside one cup of the miniature marshmallows for later use.
- Add Marshmallows: Add the remaining miniature marshmallows to the melted butter in the pot.
- Melt Marshmallows: Stir and melt the marshmallows over low heat until the mixture is smooth and creamy.
- Remove from Heat: Take the pot off the stove to prevent overcooking.
- Add Vanilla: Stir in 1 teaspoon vanilla essence until the mixture is smooth.
- Combine Cereal: Add the Cocoa Krispies cereal to the marshmallow mixture and stir until every piece is evenly coated.
- Add Remaining Ingredients: Mix in ¼ cup of the cinnamon sugar, the reserved one cup of mini marshmallows, and the mini chocolate chips; gently combine all ingredients evenly.
- Press into Pan: Pour the mixture into the prepared pan and press it down gently and evenly using a spatula.
- Top with Cinnamon Sugar: Sprinkle the remaining cinnamon sugar mixture evenly over the top of the treats.
- Set: Allow the treats to sit at room temperature for at least 1 hour so they can firm up.
- Prepare Caramel Drizzle: Place unwrapped caramels in a microwave-safe dish and heat on medium-high power in 15-20 second intervals, stirring in between, until melted and smooth.
- Add Cream: Stir in 1½ tablespoons of heavy cream to the melted caramel until smooth and well combined.
- Drizzle Caramel: Using a fork or spoon, carefully drizzle the warm caramel over the set Rice Krispie treats.
- Serve: Cut the treats into squares and enjoy your delicious Chocolate Churro Rice Krispie Treats with Caramel Drizzle!
Notes
- For easiest removal, line the pan with parchment paper that overhangs the edges to lift the treats out once set.
- Use low heat when melting marshmallows to avoid burning or tough texture.
- You can adjust the cinnamon sugar topping amount based on your preference for cinnamon flavor.
- If needed, gently grease spatula or hands with butter to press mixture evenly into the pan without sticking.
- The caramel drizzle can be omitted if you prefer a less sweet or simpler version.
- Store leftovers in an airtight container at room temperature for up to 3 days for best freshness.
Keywords: Chocolate Churro, Rice Krispie Treats, Caramel Drizzle, Cocoa Krispies, Marshmallow Treats, Cinnamon Sugar, Homemade Snack
