Churro Marshmallow Treats Recipes

Steps:

• Spray a 9x13 casserole dish with cooking spray and set aside. Measure out Cinnamon Toast Cereal into a large bowl and set aside. Over medium heat melt butter and marshmallows until marshmallows are melted. Blend well then pour over cereal and mix well. Pour cereal and gently press into prepared pan and allow to cool. Once cool, cut into squares and enjoy! **Microwave Directions Place Marshmallows and butter in a large microwave safe bowl. Cook on high for 2 minutes, stir well and cook for 1 more minute. Marshmallows should be melted and runny. Pour over cereal.

Steps:

• Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
• Add cereal. Stir until well coated.
• Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

Steps:

• Churros:Preheat oven to 425 degrees. On a lightly floured surface, roll out puff pastry into a 12-by-16-inch rectangle. Brush lightly with a beaten egg. Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into 1/2-by-6-inch strips. Twist into spirals, pressing ends to gently adhere. Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes. Bake, rotating sheets halfway through, until puffed and golden, 20 to 22 minutes. Combine sugar and cinnamon. While still hot, toss half of churros with half of sugar. Repeat with remaining churros and sugar.
• Mexican Chocolate Sauce:Bring cream to a simmer; pour over chocolate in a heatproof bowl. Let stand for 5 minutes. Add spices; stir until smooth. Serve immediately, with churros.