Pecans and white chocolate mixed with cinnamon and rice krispies, then dipped in chocolate. These Churro Rice Krispie Treats will bring a smile to any adult or child!
Hi, I’ve missed you all. I know I’ve been pretty MIA over the last month. In the very few posts I did share, I mentioned that we bought a new house. We put in an offer the week of Thanksgiving, closed the week of Christmas, and moved the following weekend. Between all the holidays, packing/unpacking, painting, keeping my family nourished and my children alive, my recipe posting had to take a break.
I had all intentions of posting some recipes last week, but then I decided the family room needed to be painted. Then I walked by the dining room on a bright day and realized my paint job looked like it had been done by a 3 year old, so had to do some touch ups. All that to say, I’m finally settled. Or at least close to it. So, it’s time to return to one of my favorite things: creating and sharing recipes with you!
I have a plethora of recipes and photos on my computer, just waiting to be shared. So, I promise that over the next few weeks, I’ll step it up.
Whenever I ask my friends what type of cake they want for a celebration, they almost always request my Churro Cake. I have made it for numerous birthdays, going away dinners, thank you gifts, and even a wedding. It is hands down my most requested dessert in real life.
Since it is so popular, I made a Pumpkin Churro Cake one Halloween that was also a big hit.
This Christmas when making treats to give to friends, I decided I wanted to create something churro-y. I considered cookies, brownies, and bars. All seemed like pretty good ideas, and ones I may come back to, but none screamed, “make me right now!”, until, I thought of Churro Rice Krispie Treats.
Churro Rice Krispie Treats
I considered calling these ‘Adult Rice Krispie Treats’ because they’re such a step above regular Rice Krispie Treats. But I decided that was not the message I wanted to send. People might think they have alcohol, or wear lingerie. Neither is true. They’re just really tasty treats.
I played around with this recipe a good bit. I wanted the treats to have a delicious flavor, but not be overwhelming. And I wanted them to be soft, but hold together enough to dip in chocolate. It took a few attempts, but I made my dream come to life!
Here are a few tips for when you make these treats:
- The praline needs to cool in the refrigerator for at least 6 hours before using it for this recipe. So, I recommend you make it a day or two before you plan to make the treats.
- You can use dark, milk, or semi-sweet chocolate for dipping. I much prefer the dark chocolate, but if you want something sweeter, other types of chocolate will work.
- I personally believe that Kellogg’s Rice Krispies taste better than the generic versions. And these treats deserve the best. So, I recommend using brand-name cereal. This is not a sponsored post, just my opinion.
- Gently press the treats into the pan. If you press too hard you’ll make the treats dense and hard.
These Churro Rice Krispie Treats are delicious! They’re a little more effort than the traditional version, but all of the work is not too bad, and well worth the extra few minutes.
Churro Rice Krispie Treats
- 3/4 cup pecans
- 3 tablespoons maple syrup
- 1/4 teaspoon kosher salt
- pinch cayenne pepper
- 3/4 cup white chocolate chips
- 3 tablespoons light corn syrup
- 1/2 teaspoon kosher salt
- 1 tablespoon light brown sugar
- 1/2 cup heavy whipping cream
- 7 cups Rice Krispie cereal
- 1 teaspoon cinnamon
- 12 ounces marshmallows
- 6 tablespoons butter
- 3 tbsp all vegetable shortening
- 1 3/4 cups dark chocolate chips
- Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or a silicone mat.
- In a small bowl, mix together pecans, maple syrup, salt and cayenne paper.
- Lay pecans out on prepared baking sheet. Bake for about 8 minutes, stir, then bake for another 8 minutes.
- Let pecans cool for at least 5 minutes. Then, place pecans in a food processor and grind until they turn into a butter consistency, about 3-4 minutes. Set aside.
- In a small pot over medium-low heat, add white chocolate, corn syrup, salt, and brown sugar. Stir constantly until chocolate melts.
- Once chocolate melts, turn heat to medium and continue stirring constantly until the mixture turns to a light brown color (about 10 minutes).
- Remove from heat and slowly whisk in the heavy cream. Once cream and chocolate are well mixed, fold in the pecan butter.
- Place in fridge for at least 6 hours before using.
- Butter sides and bottom of a 9×13 pan. In a large bowl, stir together cereal and cinnamon.
- Melt butter in a large pot over medium-low heat. Once melted stir in marshmallows. Stir until marshmallows are melted.
- Remove from heat. Stir in praline mixture until well incorporated.
- Fold in Rice Krispie mixture until well combined.
- Very gently press mixture into prepared pan. Do not press hard or you will end up with dense, hard bars. Let bars cool for at least 2 hours before dipping.
- Use knife to loosen edges of treats from sides of pan. Turn pan upside down on cutting board. Gently hit bottom of pan to loosen treas if needed. Use knife to cut treats into about 42 individual rectangles.
- Lay out several long sheets of wax paper or parchment paper. Use a double boiler to melt shortening and chocolate over medium-low heat (see notes below if you do not have a double boiler). Once chocolate is melted and smooth, dip half of each treat into the chocolate. Shake gently to get off excess chocolate. Set on prepared paper. Will take about 1.5 hours for chocolate to harden completely.
If you enjoyed these Churro Rice Krispie Treats, you may enjoy these other SugarSpicesLife recipes:
Links to items used to make this recipe: