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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!
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Churro Rice Krispie Treats

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!
Prep Time20 mins
Cook Time20 mins
Cooling Time6 hrs
Course: Dessert
Cuisine: Spanish
Keyword: Churro Rice Krispie Treats
Servings: 42 treats

Ingredients

Praline

  • 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

Bars

  • 7 cups Rice Krispie cereal
  • 1 teaspoon cinnamon
  • 12 ounces marshmallows
  • 6 tablespoons butter

Dipping

  • 3 tbsp all vegetable shortening
  • 1 3/4 cups dark chocolate chips

Instructions

Praline Mixture

  • 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 proceeding to next step.

Bars

  • Butter sides and bottom of a 9x13 pan. In a large bowl, stir together Rice Krispie cereal and cinnamon, then set aside.
  • 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.

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.

Notes

If you do not have a double boiler, heat water in a small pot over medium-low heat. Place a metal bowl on top of pot. Put chocolate in shortening in metal bowl and stir well.