The first time I made this Churro Chex Mix, my entire kitchen smelled like a carnival stand in the best possible way—warm cinnamon, buttery caramel notes, and that cozy sweetness that instantly makes you feel at home. As the mixture baked and coated the cereal pieces in a sparkling cinnamon-sugar layer, I kept catching myself hovering near the oven just to breathe it in. When I finally pulled the pan out and tasted that first crunchy, sweet, cinnamon-dusted piece, I knew I’d be making this snack forever.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the flavors of warm, crispy churros—cinnamon, sugar, caramel, and buttery richness—without any frying, fuss, or special equipment, and every batch turns out unbelievably addictive and perfect for sharing.
Ingredients
- 1 cup granulated sugar
- 1 ½ tbsp ground cinnamon
- 6 cups rice Chex cereal
- 3 cups corn Chex cereal
- 2 cups pretzel sticks
- 1 cup salted butter
- ⅓ cup light brown sugar
- 2 tsp vanilla extract
- 24 Kraft caramels, unwrapped
I’ve experimented with several cereal combinations, and rice Chex and corn Chex give the best texture—light, crisp, and absorbent enough to soak in that buttery caramel mixture without getting soggy. Pretzel sticks add the perfect salty contrast, and using salted butter balances the sweetness while enhancing the churro flavor. The caramels soften slightly during baking and give chewy pops of flavor, but you can chop them smaller if you want more even distribution. And the cinnamon should be fresh—old cinnamon loses its punch.
Equipment Needed
- Large mixing bowl
- Small saucepan
- Wooden spoon or silicone spatula
- Baking sheet
- Parchment paper or silicone mat
- Measuring cups and spoons
A large mixing bowl is essential because this recipe makes a generous amount, and you’ll need space to coat everything evenly. The saucepan helps melt the butter and sugar mixture without burning it—keep the heat low for the best texture. Parchment paper makes cleanup incredibly easy; I once skipped it and spent too long scrubbing caramel off my baking pan. A silicone spatula works perfectly for stirring the mix because it won’t crack the cereal pieces the way a hard spoon sometimes can.
Step-by-Step Instructions
When I make this churro Chex mix, I always start by combining the sugar and cinnamon in a bowl. I whisk them together until the color is fully uniform—it ensures every piece gets an even coating later. As soon as the cinnamon hits the sugar, that warm, nostalgic scent fills the air, reminding me of fresh churros from food trucks and theme parks. I set it aside and move on to mixing the cereal and pretzel sticks in a huge bowl.
Next, I prepare the caramel-butter mixture on the stovetop. In a saucepan, I melt the butter on low heat, then add the light brown sugar. The mixture starts to bubble softly, and I stir continuously until everything is fully melted and looks golden and glossy. Once the mixture is smooth, I remove it from the heat and stir in the vanilla extract—it sizzles a little when it hits the hot caramel, and the aroma is incredible. This mixture is the magic that turns plain cereal into churro-coated goodness.
When the caramel mixture is ready, I pour it slowly over the cereal and pretzels, stirring gently with a silicone spatula to avoid crushing the pieces. The caramel coats everything with a golden sheen, making every piece shiny and fragrant. After mixing it well, I add the cinnamon-sugar blend and keep tossing until every piece glitters with that classic churro sparkle. This part always feels a little messy, but it’s so worth it.(See the next page below to continue…)