Churro Cheerios

5 from 2 votes

Sweet Churro Cheerios are crunchy, caramel-coated cereal drizzled with white chocolate and dusted in cinnamon sugar. Sweet and crunchy with all the churro flavor you love!

Prep Time30

Cook Time1

Cooling Time1

Total Time2 30

Course: Dessert, Snack, Vegetarian

Cuisine: American

Keyword: Churro Cheerios

Servings: servings

Author: Chelsea Lords

Cost: $6.72

Equipment

Large sheet pan (15" x 21")
Parchment paper or a silicone baking mat
Medium pot

Ingredients

Cheerios

5 cups toasted oat cereal I use Honey Nut Cheerios
1/2 cup light brown sugar firmly packed
4 tablespoons unsalted butter 1/4 cup
2 tablespoons light corn syrup
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 teaspoon vanilla extract optional

White Chocolate

1-1/4 cups white chocolate chips
1 teaspoon vegetable oil

Topping

3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

US - Metric

Instructions

Assemble all the ingredients. Line an extra-large (15x21-inch) or 2 large sheet pans with parchment paper or a silicone liner and set aside. Measure and pour the cereal in a very large bowl (large enough to toss with other ingredients without spilling—I use the largest bowl I have!) Preheat oven to 250°F.
In a pot over medium heat, add the butter, corn syrup, brown sugar, and salt. Stir until butter is melted, then bring to a boil. Let fully boil for 5 minutes (still over medium heat) without stirring. Remove from heat and stir in the baking soda and vanilla extract. Watch out—the vanilla may sputter a bit and the mixture will foam up a lot! Immediately pour this mixture over the prepared cereal in the bowl. Working as quickly as possible, toss with a wooden spoon to combine and cover the cereal in the caramel syrup mixture.
Spread the coated cereal on the prepared sheet pan(s) in an even layer. Bake for 1 hour, stirring every 15 minutes with a spatula, then spread the cereal again in an even layer. Remove the pan(s) and allow the mixture to completely cool.
In a small bowl, combine the granulated sugar and cinnamon. Stir and set aside.
Melt white chocolate chips and vegetable oil in a microwave-safe bowl in bursts of 30 seconds, stirring between each burst for 15 seconds until chocolate is melted and smooth. Transfer melted white chocolate to a plastic bag and seal the bag without air. Cut off the tip of the bag and pipe the melted white chocolate over the cereal (it may seem like too much, but we want the cereal well coated!). As soon as the cereal is covered in white chocolate, sprinkle the cinnamon-sugar mixture evenly over everything.
Let the cereal harden at room temperature, about 1 hour, then break up and put in a large bowl. Enjoy!

Notes

Storage: Store leftovers in an airtight container in a cool dry place for up to a week. It is best fresh; every day it stands, it loses texture (especially in humid climates).

Nutrition