1 Bite of These Cocoa Pebbles Churros Will Leave You Drooling

Cocoa Pebbles Churros

From Post Pebbles Cereal

For the cinnamon and Cocoa Pebbles coating:
1/2 cup Cocoa Pebbles cereal
1/4 cup sugar
2 teaspoons ground cinnamon

For the churros:
1 cup water
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons butter
3/4 cup all-purpose flour
1/2 cup Cocoa Pebbles cereal
Vegetable oil

For the dulce de leche dipping sauce:
1/2 cup canned prepared dulce de leche
1/4 cup sweetened condensed milk

In a food processor, grind all of the cereal (1 full cup) into a fine powder.
Make the cinnamon and Cocoa Pebbles coating: Combine 1/2 cup ground cereal, the sugar, and cinnamon in a shallow bowl. Set aside.
Make the churros: Whisk together water, sugar, salt, and butter in a small saucepan over medium heat.
Bring the mixture to a boil, then remove it from the heat.
Stir in the flour and the rest of the ground cereal, mixing until it forms a ball.
Heat vegetable oil in a large, heavy-bottomed deep pot set over medium-high heat until it reaches 375°F. 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.
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.
Make the dulce de leche 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.