Chocolate Cinnamon Toast Crunch Bars Recipes

CINNAMON TOAST CRUNCH BARS

Steps:

• Spray an 11x7 or 9x9 pan with cooking spray.
• In a large pot melt butter over low heat. Add marshmallows and cook over medium-low heat until marshmallows are completely melted.
• Once marshmallows are melted, remove pot from heat and add cereal to the pot, stirring to coat.
• Press into prepared pan and cool. Cut into bars and serve.

CHOCOLATE CINNAMON TOAST CRUNCH BARS

Steps:

• Spray 8x8 or 9x9 inch square pan with nonstick spray.
• Brown butter over medium heat (approx. 5-7 minutes). The butter should be fragrant. Turn heat to low. Add marshmallows. Melt marshmallows and butter together, continuously stirring.
• Remove from heat. Add vanilla. Add cereal and combine until melted marshmallow covers every piece.
• Pat into greased pan and let cool completely before cutting.

CINNAMON CRUNCH BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
• Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
• Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.

S'MORES CHOCOLATE TOAST CRUNCH® BARS

Steps:

• Grease or spray bottom and sides of 13x9-inch pan. In large bowl, measure cereals.
• In large microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. Stir in 7 1/2 cups of the marshmallows; microwave uncovered on High 45 seconds. Stir; microwave 30 to 45 seconds longer or until mixture can be stirred smooth.
• Working quickly, pour marshmallow mixture over cereals in bowl, using spoon to fully coat. Add remaining 1 1/2 cups marshmallows, mixing to incorporate.
• With greased hands, firmly press mixture in pan. Place melted chocolate in small resealable food-storage bag; cut off small corner of bag, and drizzle over bars.
• Cool 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store tightly covered up to 1 week.