35m$9.23Cinnamon Churro Bites with Chocolate Sauce
Churro-style biscuit dough bites coated in cinnamon sugar and served with a warm semisweet chocolate cream sauce. These shallow-fried dessert bites are crisp outside, tender inside, and made with common grocery ingredients.
- Energy
- 1024 calories per serving
- Protein
- 2.5 g per serving
- Carbs
- 53.5 g per serving
- Fat
- 95.3 g per serving
- Sodium
- 187 mg per serving
Shopping options
Light corn syrup
1 Tablespoon
Kroger® Light Corn Syrup
2%
Granulated sugar
0.75 Cup
Kroger® Pure Cane Granulated Sugar
8%
Ground cinnamon
1.5 Tablespoon
Ground Cinnamon - Kroger - 4 Oz
10%
Semisweet chocolate chips
1 Cup
Kroger® Semi Sweet Chocolate Baking Chips
50%
Unsalted butter
1 Tablespoon
Kroger® Unsalted Butter Sticks
3%
Heavy cream
0.75 Cup
Kroger® Heavy Whipping Cream Pint
38%
Refrigerated biscuit dough
1 Can
Pillsbury™ Grands!™ Southern Homestyle Original Biscuits
100%
Vegetable oil
2 Cup
Kroger® 100% Pure Vegetable Oil
50%
Fine salt
0.25 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- refrigerated biscuit dough-1 can
- vegetable oil-2 cups
- semisweet chocolate chips-1 cup
- granulated sugar-0.75 cups
- heavy cream-0.75 cups
- ground cinnamon-1.5 tbsp
- unsalted butter-1 tbsp
- light corn syrup-1 tbsp
- fine salt-0.25 tsp
Separate the biscuit dough into individual biscuits, then cut each biscuit into 4 pieces and gently shape into rough bite-size balls.
Keep the knife blade angled away from fingers while cutting the dough.
In a shallow bowl, stir together granulated sugar, ground cinnamon, and 1/8 teaspoon fine salt until evenly mixed; set the cinnamon sugar near the stove.
Place semisweet chocolate chips, unsalted butter, light corn syrup, and the remaining 1/8 teaspoon fine salt in a heatproof bowl.
Heat heavy cream in a small saucepan over medium heat until steaming with tiny bubbles at the edge, then pour it over the chocolate chips and let stand for 2 minutes.
Pour hot cream slowly to avoid steam burns and splashes.
Whisk the chocolate mixture until smooth and glossy, then keep the sauce warm and pourable while frying the bites.
Pour vegetable oil into the skillet to about 1/2 inch deep and heat over medium until the oil reaches 350°F; line a rimmed baking sheet with paper towels.
Keep children and pets away from the stove while the oil heats.
Fry the dough in batches, adding pieces carefully without crowding, and turn often until puffed and deep golden brown, about 2 to 3 minutes per batch.
Add dough pieces gently to reduce hot oil splashes.
Do not overcrowd the skillet because bubbling oil can rise and overflow.
Transfer fried bites to the prepared baking sheet with a slotted spoon and let them drain for 30 seconds, then toss them while hot and lightly oily in the cinnamon sugar.
Let excess hot oil drain briefly before tossing the bites in sugar.
Repeat frying and coating until all bites are done, adjusting heat as needed to keep the oil near 350°F and the coating evenly cinnamon-sugared.
Monitor the oil temperature and adjust heat to reduce splattering and prevent greasy dough.
Serve immediately with the warm chocolate sauce on the side for dipping.
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