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.
Publish date:
Churro crispy treats with hot fudge

Recipe by MacKenzie Smith

Start to Finish: 35 minutes

Servings: Makes 32 churros


  • 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


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.