Churros Rice Krispie Bars
These churros rice krispie bars are the perfect sweet bite to cosy up with this fall. Packed with dulce de leche and warming cinnamon spice, they are so delicious you and your family will be fighting over each square!
Servings 16 bars
- 4 tablespoons butter 60g
- ⅔ cup dulce de leche 200g
- 200 g mini marshmallows 5 cups
- 2 teaspoons ground cinnamon
- ½ teaspoon vanilla extract
- Pinch of salt
- 5 cups rice krispies 160g
- 300 g dark chocolate I use a mixture of 50% and 70% cocoa
- 1 tablespoon 15g butter
Line an 8x8 baking pan with parchment paper and very lightly spray with oil spray or grease with oil.
Place the butter, dulce de leche and marshmallows into a large saucepan over low heat, stirring constantly until melted. This process will take about 10-15 minutes. Stir in the cinnamon, vanilla extract and salt and stir to combine.
Remove the pan from the heat and stir in the rice krispies until everything is well coated.
Pour the mixture into the prepared pan and very gently use the back of a spoon to coax the mixture into the corners of the pan so that everything is evenly distributed but not too heavily compacted.
For the topping: Place the chocolate and butter in a heatproof bowl and set above a pan of gently simmering water until melted; stir to combine.
Pour the chocolate mixture over the top of the rice krispie treats and spread out evenly with a spatula. Leave to set in the fridge for about an hour before cutting into squares. I recommend running your knife under hot water before cutting - this ensures that you get nice clean cuts.