When the weather’s warm (or let’s be honest, whenever I just don’t feel like turning on the oven), I reach for no-bake desserts like these Cinnamon Toast Crunch bars. They’re sweet, chewy, and loaded with that signature cinnamon-sugar crunch in every bite. With just five ingredients, I can whip them up in minutes on the stove or in the microwave–so easy!
Top Reader Review
“Great recipe, the 1/2 tsp cinnamon was perfect and the browned butter makes sheer bliss. I will make these again, definitely. Thanks!” -Leslie
Cinnamon Toast Crunch Cereal Bars
These Cinnamon Toast Crunch cereal bars are my fun twist on classic Rice Krispie treats. I swap out the rice cereal for crunchy, cinnamon-coated pieces, and they give these bars an irresistible flavor and crunch!
I’ve tested this recipe dozens of times to get the marshmallow-to-cereal ratio just right. These Cinnamon Toast Crunch treats stay soft and chewy, and they never turn out dry. They’re perfect for lunchboxes, after-school snacks, or weekend movie nights. And since they don’t require an oven, you can whip up a batch anytime, even in the middle of summer.
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Avoid Rock-Hard Bars with This Simple Trick
For perfectly chewy Cinnamon Toast Crunch squares every time, avoid overheating the marshmallow mixture. I recommend using a candy thermometer to keep your marshmallow mixture at or below 235°F (also known as the soft-ball stage). But you can also drop a spoonful of the mixture into cold water, and it should form a soft, pliable ball. This prevents the sugar from overcooking, so the bars stay soft and bendy instead of hard or brittle.
Cinnamon Toast Crunch Bars
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
Ingredients
- 4 tablespoons unsalted butter (½ stick)
- 3½ cups mini marshmallows *
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 5 cups Cinnamon Toast Crunch cereal divided
Instructions
- Line an 8×8-inch baking pan with parchment paper. Set aside.
- In a large pot set over low heat, melt the butter.4 tablespoons unsalted butter
- Add in the marshmallows and allow them to melt, stirring constantly, until they are smooth, about 2-3 minutes.3½ cups mini marshmallows
- Remove from heat and stir in the vanilla, cinnamon, and 4 cups of cereal.1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, 5 cups Cinnamon Toast Crunch cereal
- Transfer the mixture to the prepared pan and spread it out to an even layer. Top with the remaining cup of cereal and press the bars down to pack them tightly–be careful, they’re hot!
- Set them aside to cool to room temperature until set, about 1 hour.
- Slice and serve.
Notes
- Try browning the butter for a nuttier flavor!
- Be sure to use fresh marshmallows. Stale marshmallows will take too long to melt and will not melt smoothly.
- If you melt your marshmallows too fast over too high of heat, it takes the marshmallows out of the hard-ball stage and into the hard-crack stage, where the marshmallows will become brittle and crack instead of stretching. Don’t let the mixture go above 235°F.
- Add 1 cup of cinnamon or white chocolate baking chips for even more flavor.
- Microwave Instructions: You can melt the butter and marshmallows in the microwave in a large, microwave-safe bowl for 60 seconds. Stir, then heat for an additional 15-30 seconds until smooth. Continue with the recipe. Be sure to use the largest bowl you have, because the marshmallows expand a LOT in the microwave and can easily make a mess!
How to Make Cinnamon Toast Crunch Bars Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Line an 8×8-inch baking pan with parchment paper and set aside. Divide the cereal into a 4-cup portion and a 1-cup portion.
Melt the Marshmallows: In a large pot set over low heat, melt 4 tablespoons of unsalted butter. Add in 3½ cups of marshmallows and allow them to melt, stirring constantly, until they are smooth, about 2-3 minutes. This mixture can easily burn over high heat or if left to sit without stirring, so keep a close eye on it. If you have an instant-read or candy thermometer, I recommend using it to ensure the mixture doesn’t get any hotter than 235°F. Otherwise, your treats may turn out hard and brittle.
Stir in the Cereal: Once the marshmallows are thoroughly melted, remove the pot from the heat and stir in 1 teaspoon of vanilla extract and ½ teaspoon of ground cinnamon, followed by 4 cups of Cinnamon Toast Crunch cereal. It should start to clump together.
Press and Cool: Transfer the mixture to the prepared pan and spread it out to an even layer (I like to do this with an oiled rubber spatula to prevent sticking). Top with the remaining 1 cup of Cinnamon Toast Crunch cereal and press the bars down to pack them tightly–be careful, they’re hot! If the mixture is sticking to your spatula, place another sheet of parchment paper on top and then press down on the bars through the parchment paper. Set them aside to cool to room temperature until set, about 1 hour. Slice and serve.
How to Store and Freeze
Store leftover Cinnamon Toast Crunch cereal bars in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. Let thaw at room temperature before enjoying.
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