Cinnamon Toast Crunch Frosted Cookie 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.

CINNAMON TOAST CRUNCH COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment, set aside.
• Place 3 cups of Cinnamon Toast Crunch cereal in a large zip-top bag and seal. Reserve the remaining 1 cup of cereal. Using a rolling pin, crush the cereal until it is a fine crumb. Alternately you can do this step in a food processor or blender. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking powder, salt and cinnamon, and continuing mixing until combined and smooth, scraping sides of the bowl as necessary.
• Turn the mixer to low and add in the flour until just combined. Mix in the crushed cereal until evenly incorporated. Stir in the reserved cup of uncrushed cereal.
• Using a medium (2- tablespoon) cookie scoop, portion out the dough and place 2- inches apart on the prepared baking sheet. Bake for 9 - 10 minutes until edges begin to golden.
• Transfer to a wire rack to cool completely.
• If desired melt white chocolate in a microwave-safe bowl in 20 second increments, stirring after each, until melted. Drizzle on top of the cookies.

CINNAMON TOAST CRUNCH COOKIES

Steps:

• Preheat oven to 400°F.
• Pour 2 cups cinnamon toast crunch into the bowl of a food processor and process for about 15 seconds, until crumbly. Set aside.
• Whisk together dry ingredients in a large bowl: All-Purpose flour, cake flour, white chocolate instant pudding mix, corn starch, baking soda, baking powder, ground cinnamon, and salt. Set aside.
• Using a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, ~3-4 minutes.
• Then add in the eggs and vanilla extract.
• Turn mixture to low and gradually add in dry ingredients about 1/4 cup at a time, followed by the crushed cinnamon toast crunch and white chocolate chips.
• Portion the cookie dough into 6 large dough balls.
• In a shallow dish, combine the sugar and cinnamon. Roll the dough balls in the cinnamon and sugar.
• Place on a baking sheet lined with a silicone baking mat or parchment paper and bake for 10-12 minutes.
• While the cookies bake, make the cream cheese frosting. In a medium sized bowl, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
• Place remaining 1 cup cereal in a baggie and crush until crumbly, but still leaving some cereal pieces.
• Once cookies are done, cool on the baking sheet for 15 minutes then transfer to a cooling rack to cool completely.
• Once cooled, frost with the cream cheese frosting. To make the frosting, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
• Garnish with crushed cinnamon toast crunch cereal. Sprinkle with any remaining cinnamon/sugar mixture and enjoy!

CINNAMON TOAST CRUNCH™ FROSTED COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms.
• Spread cookie dough evenly in bottom of pan.
• Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Spread frosting on top of bar. Sprinkle cereal pieces on top. Cut into 4 rows by 4 rows.

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.

CINNAMON COOKIE BARS

Steps:

• Mix sugar, oil, molasses and egg.
• Stir in flour, soda, salt and cinnamon.
• Mix well.
• Press the dough into a solid ball and divide in half with a knife.
• Shape each half into a strip 15" x 1-1/2" 3" apart on a greased cookie sheet or a cookie sheet lined with parchment paper. You may use a rolling pin to help flatten.
• Bake 375° until edges are light brown and tops are cracked, 6-7 minutes (soft), 8-9 minutes (crisp).
• If you want you can glaze them now coming out of the oven with a powdered sugar, milk & vanilla paste.
• Warm glaze in microwave before spreading on warm cookies.
• Cool 2 minutes.
• Cut each strip crosswise into slices for cookie bars.
• Let cool and enjoy.

CINNAMON TOAST CRUNCH™ SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Place cereal in 1-quart resealable food-storage plastic bag. Using flat bottom of measuring cup, coarsely crush cereal. Set aside.
• In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Stir in crushed cereal and white vanilla baking chips. Drop dough by rounded measuring tablespoonfuls 2 1/2 inches apart on ungreased cookie sheets.
• Bake 9 to 11 minutes or until edges are set and golden brown (centers will be soft). Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• For each sandwich cookie, spread generous tablespoonful frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in airtight container with waxed paper between layers.