Churro Crispy Treats with Hot Fudge Sauce

    A jar of your favorite hot fudge sauce makes a delicious dipper for this cinnamon-sugary take on the all-American cereal treat.
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    Churro crispy treats with hot fudge

    Recipe by MacKenzie Smith

    Start to Finish: 35 minutes

    Servings: Makes 32 churros

    Ingredients

    • Cooking spray

    • 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

    Preparation

    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.