A crispy, gooey twist on the classic treat, these Chocolate Churro Rice Krispie Treats with Caramel Drizzle bring together the nostalgic crunch of cereal, the rich warmth of cocoa and cinnamon, and a silky caramel drizzle. I like making these when I need something easy but irresistible for dessert tables, casual get-togethers, or just a cozy night in. They’re quick to prepare, packed with texture, and full of cozy flavor.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy to whip up and never fails to impress. The combination of chocolate and cinnamon sugar gives it that churro-like warmth with a fudgy undertone. The caramel drizzle adds an indulgent finish that makes these bars feel bakery-level without the hassle. Since there’s no baking involved, I get to satisfy my sweet tooth in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 cups Rice Krispies cereal
1 (10 oz) bag mini marshmallows
3 tablespoons unsalted butter
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons ground cinnamon
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup caramel sauce (store-bought or homemade)
Optional: extra cinnamon sugar for topping
Directions
I start by lightly greasing a 9×13-inch baking dish and setting it aside.
In a large saucepan over medium heat, I melt the butter. Once it’s fully melted, I stir in the mini marshmallows until they melt completely and become smooth.
After removing the pan from heat, I mix in the vanilla extract, cocoa powder, ground cinnamon, salt, and sugar. I stir everything together until it’s well blended and rich.
Then I fold in the Rice Krispies cereal quickly, making sure every piece gets coated with the gooey, chocolatey mixture.
I press the mixture into the prepared baking dish using a greased spatula or parchment paper, smoothing it out evenly.
Then I drizzle a generous amount of caramel sauce over the top.
While it’s still warm, I sometimes like to sprinkle on some extra cinnamon sugar for added texture and flavor.
I let the bars cool at room temperature for about an hour before slicing them into squares.
Servings and timing
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 squares
Calories: Approximately 215 kcal per serving
Variations
Spicy kick: I sometimes add a pinch of cayenne for a Mexican hot chocolate vibe.
White chocolate drizzle: Swapping the caramel for melted white chocolate gives it a sweeter twist.
Cereal swap: Cocoa Pebbles or Cinnamon Toast Crunch also work great if I’m in the mood to experiment.
Add-ins: Mini chocolate chips or crushed pretzels folded in with the cereal make it extra indulgent.
Vegan version: Using vegan marshmallows and plant-based butter easily makes this treat dairy-free.
Storage/Reheating
I store these treats in an airtight container at room temperature for up to 3 days. If I need them to last longer, I keep them in the fridge for up to a week, though they may lose a little softness. I don’t usually reheat them, but if I want them a bit gooier, I microwave a square for about 5-10 seconds.
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FAQs
How do I keep the treats from sticking to the spatula?
I like to grease the spatula (or my hands) with a bit of butter or oil before pressing the mixture into the dish. This keeps things neat and prevents sticking.
Can I use large marshmallows instead of mini ones?
Yes, I just make sure to chop or tear them into smaller pieces for easier melting. The weight (10 oz) should be the same.
What kind of caramel sauce works best?
I usually go with a thick, store-bought caramel sauce, but homemade caramel works beautifully too. Just make sure it’s pourable so it drizzles well.
Can I make these ahead of time?
Absolutely. I often make them a day ahead for parties or events. I just store them in an airtight container at room temperature until serving.
Are these treats freezer-friendly?
Yes, I can freeze them! I wrap each square in plastic wrap and store them in a zip-top bag. They thaw quickly at room temperature.
Conclusion
These Chocolate Churro Rice Krispie Treats with Caramel Drizzle are my go-to when I want something fast, festive, and totally crave-worthy. The warm cinnamon, rich cocoa, and sweet caramel come together in a perfect no-bake treat that’s great for any occasion. Whether I’m feeding a crowd or just indulging at home, these bars always hit the sweet spot.
📖 Recipe:
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Chocolate Churro Rice Krispie Treats with Caramel Drizzle
- Total Time: 20 minutes
- Yield: 16 squares
- Diet: Vegetarian
Description
A no-bake dessert bar that combines Rice Krispies cereal, melted marshmallows, cocoa, and cinnamon for a churro-inspired treat, finished with a luscious caramel drizzle. Perfect for quick desserts and cozy snacking.
Ingredients
6 cups Rice Krispies cereal
1 (10 oz) bag mini marshmallows
3 tablespoons unsalted butter
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons ground cinnamon
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup caramel sauce (store-bought or homemade)
Optional: extra cinnamon sugar for topping
Instructions
- Lightly grease a 9×13-inch baking dish and set aside.
- In a large saucepan over medium heat, melt the butter.
- Stir in the mini marshmallows until completely melted and smooth.
- Remove the pan from heat and mix in vanilla extract, cocoa powder, ground cinnamon, salt, and sugar. Stir until well blended.
- Fold in the Rice Krispies cereal until evenly coated.
- Press the mixture into the prepared baking dish using a greased spatula or parchment paper to smooth it out.
- Drizzle caramel sauce generously over the top.
- Optional: Sprinkle with extra cinnamon sugar while still warm.
- Let cool at room temperature for about 1 hour.
- Slice into squares and serve.
Notes
Add a pinch of cayenne for a spicy Mexican hot chocolate twist.
Try a white chocolate drizzle instead of caramel for a sweeter variation.
Swap in Cocoa Pebbles or Cinnamon Toast Crunch for a fun cereal change.
Fold in mini chocolate chips or crushed pretzels for extra indulgence.
Use vegan marshmallows and plant-based butter for a dairy-free version.
Store in an airtight container at room temp for 3 days or refrigerate for up to a week.
To re-soften, microwave a square for 5-10 seconds.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 215
- Sugar: 17g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
