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


Credit: Photography by Kate Mathis

Recipe Summary test

35 mins
Makes 32 churros


Ingredient Checklist


Instructions Checklist
  • 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

  • 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.

  • 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.