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Cinnamon Toast Crunch Rice Krispie Treats sliced into bars with cinnamon white chocolate drizzle

Cinnamon Toast Crunch Rice Krispie Treats

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Author: Laurie Fleming
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 12 Servings

Description

Cinnamon Toast Crunch Rice Krispie Treats are a no-bake dessert made with two cereals, buttery marshmallow, and a cinnamon white chocolate drizzle. Sweet, chewy, and crunchy in every bite — ready in under an hour with no oven required.

Ingredients 

  • ½ cup unsalted butter
  • 10 oz mini marshmallows
  • 1 tsp vanilla extract
  • 2 cups Rice Krispies cereal
  • 4 cups Cinnamon Toast Crunch cereal, plus extra crushed for topping
  • ¼ cup white chocolate melts
  • ¼ tsp ground cinnamon

Instructions

  • Line a 9x13-inch baking dish with aluminum foil and lightly coat with nonstick spray, leaving overhang on two sides.
  • In a large pot, melt the butter over medium-low heat.
  • Add the marshmallows and stir frequently until completely melted and smooth.
  • Stir in the vanilla extract.
  • Add the Rice Krispies and Cinnamon Toast Crunch, folding gently until everything is evenly coated.
  • Transfer the mixture to the prepared baking dish and press into an even layer. If it's sticky, let it cool slightly and coat your hands with a bit of oil before pressing.
  • Let the treats set at room temperature for about 30 minutes.
  • Transfer to a cutting board. Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, then stir in the ground cinnamon.
  • Drizzle the cinnamon chocolate over the treats and sprinkle with extra crushed Cinnamon Toast Crunch.
  • Slice into 12 bars, serve, and enjoy.

Equipment

  • 9×13-inch baking dish
  • Large pot
  • Rubber Spatula
  • Microwave-safe bowl
  • Aluminum Foil

Notes

Keep the heat at medium-low. Marshmallows melted too fast are the main reason cereal treats turn out hard instead of chewy.
Press firmly enough to hold together but not compacted — overpacking makes dense bars.
For clean edges, slice with a knife run under hot water and wiped dry between cuts.
Store in an airtight container at room temperature up to 3 days. Do not refrigerate, which dries them out. To freeze, wrap individually and freeze up to 6 weeks.

Nutrition

Serving: 1ServingCalories: 224kcalCarbohydrates: 36gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 117mgPotassium: 92mgFiber: 3gSugar: 18gVitamin A: 880IUVitamin C: 3mgCalcium: 10mgIron: 5mg