Dessert
If you love the Churro’s and don’t want to make the “REAL” ones that include deep frying, then this is a great alternative. Just ask our son Robby. The first time I made this he ate so much of it he felt sick…he just could not get enough. I will say, when I made this again he was a little more controlled!
This would be great for any party or for tailgating. Easy to make ahead and store in an airtight container. IT makes a BIG batch!
I hope you enjoy it as much as Robby does!!
INGREDIENTS
9 cups Rice Chex cereal (one big box)
1 cup of cinnamon chips (found near the chocolate chips in your grocery store)
1/4 cup of butter
1/2 cup of powdered sugar
1/4 cup of granulated sugar
1 1/2 teaspoon cinnamon
DIRECTIONS
Pour cereal in a large bowl, set aside.
In a medium size bowl mix the powdered sugar, granulated sugar and the cinnamon, set aside.
In a small microwavable bowl, microwave the cinnamon chips and butter for one minute or until smooth (at 30 second intervals). It will look a little grainy and that is okay! Drizzle the cinnamon mixture over the cereal and mix WELL, this is important! Once well combined pour in the powdered sugar mixture over the cereal and again. MIX WELL!
Spread the mixture out on parchment paper until dry.
Store in an airtight container and Enjoy!
Note
The website I originally found this on, no longer exists, so I am not sure where this recipe came from but I am so thrilled to have found it !
CARAMEL APPLE PIE FILLING
1 crust store bought or home made.
1/2 cup granulated sugar,
3 Tablespoons of all purpose flour,
1 teaspoon of ground cinnamon,
1/8 teaspoon of salt
6 cups of thinly sliced apples (I use Granny Smith and honey crisp)
CRUMB TOPPING
1 cup packed brown sugar,
1/2 cup all purpose flour,
1/2 cup quick cooking oats,
1/2 cup butter (not salted),
1/4 cup of your favorite caramel topping Or Stonewall Kitchen salted caramel
CARAMEL TOPPING
1/2 cup chopped pecans,
1/4 cup of your favorite caramel topping. (Or Stonewall Kitchen salted caramel)
Preheat oven to 375 degrees.
Prick the pie crust with a fork just slightly over the bottom and sides of the crust, place on a baking sheet and bake for about 10 minutes or until the crust is a light golden brown color. Remove from oven and set aside.
FILLING
In a large bowl stir together sugar, flour, cinnamon, caramel and salt. Add apple slices and gently toss until coated . Transfer apple mixture into pie shell.
CRUMB TOPPING
Stir together brown sugar, flour and rolled oats, cut butter in until topping has coarse crumbles. Sprinkle topping over apple mixture. Place pie on baking sheet covered in foil, cover edges of the pie crust in foil and bake for 25 minutes. Remove foil from edges and bake another 20-25 minutes. Remove from oven and sprinkle with pecans and drizzle with caramel. Cool on a wire rack
enjoy!
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