Cinnamon Toast Crunch Bars

Here’s how to make these cereal bars

First, prepare the cereal.

Because Cinnamon Toast Crunch comes in large pieces, you’ll want to coarsely crush it so there aren’t gaps in your cereal bars.

To keep the cereal from getting too fine, I like to crush it in two batches by placing each batch in a gallon Ziploc bag and gently going over it with a rolling pin.

Second, make the mixture that will hold the bars together.

In a large pot over low-medium heat, melt the butter.

Add the marshmallows and continue cooking until they’ve completely melted. You can use any size marshmallows for this recipe, but mini marshmallows will melt faster, reducing your cooking time.

Remove the pot from the heat and stir in the sweetened condensed milk until just combined.

Why we use sweetened condensed milk: This recipe uses sweetened condensed milk because it mimics the flavors a milky bowl of cereal and it creates an extra soft cereal bar. If you like a more traditional cereal bar, you can omit the sweetened condensed milk and reduce the cereal by one cup (similar to this rice krispie treat recipe).

Finally, assemble the cereal bars.

Add the crushed Cinnamon Toast Crunch to the mixture, folding until completely coated.

Spoon into a greased 9″x13″ dish and allow to set for at least 3 hours, preferably overnight.

A note on texture/consistency: The sweetened condensed milk makes these cereal bars extra soft, so you’ll want to be sure to give them plenty of time to set.

Expert tips

• Cooking cereal bars: Make sure to cook your butter/marshmallows over low-medium heat and to remove them from the heat immediately once melted to avoid overcooked, hard bars.
• Sweetened condensed milk: The sweetened condensed milk in this recipe creates a milky cereal flavor and an extra soft bar. If you prefer something closer to a traditional rice krispie treat texture, you can omit the sweetened condensed milk and reduce the cereal by one cup.
• Setting time: Because of the soft texture of these bars, they require extra setting time. I recommend letting them set overnight when possible.
• Thick cereal bars: If you like an extra thick cereal bar, you can make this recipe in a 8″x8″ square pan. Be sure to allow at least five hours, if not overnight, for setting.
• Storage: Cereal bars can be stored in an air tight container at room temperature and are best when eaten within three days. If you slice them up, be sure to place parchment paper between layers to keep them from sticking together.