Cinnamon Toast Crunch Marshmallow Treats
A riff on the popular Rice Krispie Treats… a marshmallow cereal treat made with Cinnamon Toast Crunch cereal.
Since I can remember, I’ve been a huge fan of Rice Krispie treats. I love them homemade, I loved the cereal back in middle school, I love the massive ones you can get at Noodles… and I love coming up with new creations in my own kitchen. Some of my favorite are A, B, C and D… and I love playing around with different cereals, as well. Case in point: Golden Grahams s’mores bars.
I’ve been seeing tons of recipes pop up recently featuring Cinnamon Toast Crunch… everything from milkshakes to fudge, and it totally got me craving one of my favorite cereals. It’s my husband’s favorite as well, so I had a feeling that these Cinnamon Toast Crunch marshmallow treats would be hugely popular in our house.
I was spot on.
These are ooey, gooey and I was supremely impressed with the fact that the cereal stayed nice and crisp in their bed of marshmallow sauce. We are a house divided when it comes to cereal – I use a minimum amount of milk and eat it quickly, as I like it stay nice and crispy. My husband drowns his cereal in milk and lets it sit until it’s nice and soggy. As a crisp cereal person, I loved that these marshmallow treats kept that signature crispy texture.
MY OTHER RECIPES
If you love your Rice Krispie treats and are a fan of Cinnamon Toast Crunch, you absolutely have to make these marshmallow cereal treats!
One year ago: Salted Caramel Apple Cinnamon Rolls
Four years ago: Congo Bars
Six years ago: Pineapple Upside-Down Cake
A riff on the popular Rice Krispie Treats... a marshmallow cereal treat made with Cinnamon Toast Crunch cereal.
Line a 9x9-inch square pan with parchment paper.
In a large pot, melt the butter over low heat. Once melted, add the marshmallows and stir constantly until they have all melted. Remove from the heat and stir in the cereal until it is completely coated with the melted marshmallow sauce.
Turn the mixture out into the pan and, using a spoon or spatula that has been sprayed with non-stick cooking spray, press into an even layer. Let sit at room temperature for at least 30 minutes, then cut into squares and serve. Leftovers should be stored in an airtight container at room temperature for up to 3 days.
Nutritional values are based on one serving
Saturated fat: 2g
Vitamin A: 30.9%
Vitamin C: 16.6%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!