Ingredients

The following ingredients have 4 Servings
  • 3 tbsp butter
  • 1 1/2 tbsp cinnamon (ground)
  • 10 oz marshmallows (mini)
  • 6 cups Rice Krispies cereal
  • 1/3 cup sugar
  • 1 jar hot fudge topping

Instruction

  • In a large stockpot, melt the butter over medium-low heat
  • Stir in 1/2 tbsp of cinnamon
  • Add the marshmallows and cook until they are melted, stirring constantly so they don’t burn to the bottom of the pan
  • Fold in the cereal making sure it’s evenly coated with the melted marshmallow mixture
  • Place a sheet of parchment paper on the counter and pour the Rice Krispies out onto the paper
  • Cover with another piece of parchment paper
  • Use a rolling pin to flatten the Rice Krispies out to about 3/4″ thickness
  • Spray a pizza cutter with nonstick spray (or coat with coconut oil) and slice the Rice Krispies in half lengthwise
  • Then cut into thin strips
  • Allow them to cool for about 10-15 minutes before pulling apart
  • Meanwhile, in a small bowl, mix the remaining cinnamon with the sugar
  • Pour the cinnamon-sugar onto a shallow plate
  • Gently roll each Rice Krispies strip in the cinnamon-sugar mixture
  • Serve the Churro Rice Krispies with hot fudge for dipping