Go Back

Cocoa PEBBLES™ Churros

Prep Time: 5 minutes
Total Time: 25 minutes


Cinnamon and Cocoa Pebbles Coating

Cocoa Pebbles Churros

  • 1 cup water
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 tablespoons butter
  • ¾ cup all-purposes flour
  • ½ cup Cocoa PEBBLES™ cereal
  • vegetable oil

Dulce de Leche Dipping Sauce

  • ½ cup canned prepared Dulce de Leche (available in Latin markets or grocery aisles)
  • ¼ cup sweetened condensed milk


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

For coating

  • Combine ¼ cup ground cereal, sugar and cinnamon in a shallow bowl. Set aside.

For churro dough

  • In a small saucepan over medium heat, whisk together water, sugar, salt and butter. Bring the mixture to a boil then remove it from the heat. Stir in the flour and ¼ cup ground cereal, mixing until it forms a ball.
  • Heat 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 above the oil to prevent it from bubbling over. Heat oil until it 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 two or three churros at a time.
  • Transfer the churros to a paper towel-lined plate. Cool for about 2 minutes, then roll in the cinnamon-sugar mixture. Repeat process with remaining dough.

For dipping sauce

  • In a small saucepan over medium heat, combine Dulce de Leche and sweetened condensed milk. Heat until melted. Serve warm with prepared churros.