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Cocoa Pebbles Churros

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Cocoa Pebbles Churros

Churros are a traditional Spanish fried dessert coated in cinnamon-sugar,  that are similar to doughnuts. Serve this chocolatey take on the classic dish with a warm dulce de leche dipping sauce. Recipe courtesy of Post.

6
Servings
305
Calories Per Serving

Ingredients

For the cinnamon and Cocoa Pebbles coating:

  • ½ Cup Cocoa Pebbles cereal
  • ¼ Cup sugar
  • 2 Teaspoons ground cinnamon

For the churros:

  • ½ Cup Cocoa Pebbles cereal
  • 1 Cup water
  • 2 Tablespoons sugar
  • ½ Teaspoon salt
  • 2 Tablespoons butter
  • ¾ Cup all-purpose flour
  • Vegetable oil

For the dulce de leche dipping sauce:

  • ½ Cup canned prepared dulce de leche (available in Latin markets or grocery aisles)
  • ¼ Cup sweetened condensed milk

Directions

For the cinnamon and Cocoa Pebbles coating:

In a food processor, grind the cereal into a fine powder.

Combine the cereal, sugar, and cinnamon in a shallow bowl. Set aside. 

For the churros:

In a food processor, grind the cereal into a fine powder.

In a small saucepan over medium heat, whisk together the water, sugar, salt, and butter. Bring the mixture to a boil, then remove it from the heat. Stir in the flour and ¼ cup of the ground cereal, mixing until it forms a ball.

Heat the vegetable oil in a large, heavy-bottomed deep pot set over medium-high heat. There should be about 3 inches of oil in the pan as well as 3 inches of space above the oil to prevent any oil from bubbling over. Heat the oil until a deep-fry thermometer reaches 375 degrees F.

Transfer the dough to a cloth or heavy-duty pastry bag fitted with a large star tip.

Pipe about 6 inches of dough over the pot of oil and fry until golden-brown. Depending on the size of your pot, you can cook 2 or 3 churros at a time.

Transfer the churros to a paper-towel-lined plate. Cool for about 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat process with the remaining dough.

For the dulce de leche dipping sauce:

In a small saucepan over medium heat, combine the dulce de leche and sweetened condensed milk. Heat until melted. Serve warm with the prepared churros.