Recipe by MacKenzie Smith
Start to Finish: 35 minutes
Servings: Makes 32 churros
3 tbsp. butter
1/2 tsp. plus 1 tbsp. ground cinnamon
1 bag (10 oz.) marshmallows
6 cups (5 oz.) crisped rice cereal (such as Rice Krispies)
1/3 cup sugar
Fresh berries, for serving
Hot fudge sauce from a jar, warmed, for dipping
1. Place a sheet of parchment paper on a work surface; spray with cooking spray. In a large pot, melt the butter over medium-low heat. Stir in 1/2 tsp. cinnamon. Add the marshmallows and cook, stirring often, until melted and blended with the butter, about 3 minutes. Fold in the cereal until evenly coated. Transfer to the parchment. Let cool for 5 minutes
2. Spray your hands with cooking spray. Press the cereal into a 10-by-12-inch rectangle that’s about 3/4 inch thick. Let cool for 10 minutes. Cut the rectangle lengthwise in half, then cut each half crosswise into 3/4-inch-wide strips.
3. In a large shallow bowl, mix the remaining 1 tbsp. cinnamon and the sugar. Roll each strip in the cinnamon sugar until coated. Serve the treats with the fresh berries and the warmed hot fudge sauce for dipping.