Cinnamon Toast Crunch Bars

Course: Bars, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 10

Chill Time: 1

Total Time: 1 20

Servings: bars

Calories: 164kcal

Author: Becky Hardin - Easy Dessert Recipes

Cinnamon Toast Crunch Bars are made with hassle free steps and only five simple ingredients! These cereal treats are sweet, chewy, and perfectly portioned for packing into lunch boxes.

Print Recipe

Equipment

Kitchen Scale (optional)
8x8 Baking Pan

Ingredients

4 tablespoons unsalted butter 57 grams (½ stick)
3½ cups mini marshmallows 151 grams
1 teaspoon pure vanilla extract 4 grams
½ teaspoon ground cinnamon
5 cups Cinnamon Toast Crunch cereal 205 grams, divided

Instructions

Line an 8x8-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! 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.

Notes

You can use regular-sized marshmallows instead of mini.
Be sure to use fresh marshmallows. Stale marshmallows will take too long to melt and will not melt smoothly.
For a nuttier flavor, try browning the butter.
Add a pinch of kosher salt in with the butter and marshmallows to bring out the flavors.
Add 1 cup of cinnamon or white chocolate baking chips for even more flavor.
Stir in rainbow sprinkles for a pop of color.

Storage: Store Cinnamon Toast Crunch 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.

Nutrition