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Cinnamon Toast Crunch Bars Recipe

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★★★★★

4.6 from 106 reviews

These Cinnamon Toast Crunch Bars are a delightful twist on classic marshmallow treats, combining the sweet, cinnamon-infused crunch of the beloved cereal with gooey melted marshmallows and a drizzle of white chocolate. Perfect for a quick treat or party snack, these bars are easy to make, no bake, and packed with delicious flavors and textures.

Ingredients

Scale

Base Ingredients

  • 4 Tablespoons salted butter
  • 16 ounces mini marshmallows (1 bag)
  • 6 cups Cinnamon Toast Crunch cereal

Topping

  • ½ cup white chocolate chips or white chocolate bar
  • 1 teaspoon coconut oil (optional, for thinning white chocolate)

Instructions

  1. Prepare the Pan: Spray an 8-inch pan with non-stick cooking spray and line it with parchment paper, leaving some extra paper hanging over the sides to make removing the bars easier later.
  2. Melt Butter: In a large saucepan over medium heat, melt the butter completely. Once melted, reduce the heat to low to prepare for melting the marshmallows without burning.
  3. Melt Marshmallows: Add 10 ounces of the mini marshmallows to the melted butter. Spray a mixing spoon with cooking spray to prevent sticking, and stir continuously over low heat until the marshmallows are fully melted and smooth.
  4. Combine with Cereal: Remove the saucepan from the heat and add in the 6 cups of Cinnamon Toast Crunch cereal along with the remaining 6 ounces of mini marshmallows. Stir gently but quickly to coat the cereal evenly with the melted marshmallow mixture before it sets.
  5. Press into Pan: Pour the marshmallow-coated cereal mixture into the prepared pan. Using a spatula or parchment paper, gently press the mixture down into an even layer to compact the bars without crushing the cereal.
  6. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate chips or chopped white chocolate in 30-second intervals, stirring between each until completely smooth. If desired, add 1 teaspoon of coconut oil to thin the chocolate for easier drizzling and mix until melted and combined.
  7. Drizzle Topping: Transfer the melted white chocolate to a pastry bag or use a spoon to drizzle it evenly over the pressed cereal bars, creating decorative swirls or lines.
  8. Cool and Slice: Allow the bars to cool completely at room temperature or in the refrigerator until set. Using the overhanging parchment paper, lift the bars out of the pan in one piece and slice into squares or rectangles for serving.
  9. Storage: Store the cooled bars in an airtight container at room temperature or in the refrigerator to keep them fresh and chewy.

Notes

  • Using cooking spray on utensils helps prevent marshmallows from sticking and makes stirring easier.
  • If you prefer a dairy-free version, substitute salted butter with a vegan butter alternative and ensure marshmallows are vegan-friendly.
  • Coconut oil in the white chocolate drizzle is optional but helps achieve a thinner consistency for more delicate drizzling.
  • For best texture, do not over-press the mixture in the pan as it can compress the cereal too much, losing the desired crunch.
  • These bars are best enjoyed within 2-3 days for optimum freshness.

Keywords: Cinnamon Toast Crunch bars, marshmallow cereal bars, no-bake dessert, white chocolate drizzle, easy snack recipe

Find it online: https://thefoodrecipe.com/cinnamon-toast-crunch-bars-recipe/