Cinnamon Toast Crunch™ Marshmallow Treats
These Cinnamon Toast Crunch™ Marshmallow Treats feature the cozy taste of cinnamon and soft, gooey marshmallows, all wrapped in the crunchy delight of Cinnamon Toast Crunch™ cereal. But that’s not all – try our Easy Fruity Pebbles™ Marshmallow Treats for a colorful, fruity twist, or the Captain Crunch™ Marshmallow Treats for a satisfying crunch.
Blending the classic crunch of Cinnamon Toast Crunch™ cereal with the irresistible gooeyness of marshmallows, these treats are super easy to make. Ideal for a quick and delightful dessert for kids, a charming addition to any party spread, or a sweet treat to brighten your day.
Why You’ll Love This Recipe
- Easy to Make: With simple steps and everyday ingredients, these treats are a breeze to whip up, making them perfect for busy days or spontaneous snack cravings.
- Deliciously Unique: Combining the warm cinnamon flavor from Cinnamon Toast Crunch™ with the gooey sweetness of marshmallows creates a uniquely delicious treat.
- Perfect for All Ages: Kids and adults alike will be drawn to these treats, making them great for family gatherings, parties, or as a special snack for kids. These are a favorite in our house!
- Fun to Make with Kids: Both my kids love helping me make these treats. It’s fun to introduce them to cooking and enjoy quality time together.
5 Ingredients in These Cinnamon Toast Crunch™ Marshmallow Treats!
- Unsalted Butter: We begin with 4 tablespoons of unsalted butter. It gives that rich, melt-in-your-mouth texture that we all love and ensures everything blends seamlessly. We use unsalted because we want to control the salt.
- Marshmallows – The Gooey Sweetness: We go all out on the marshmallows! Using one 10-ounce bag plus an extra cup of mini marshmallows ensures these treats are loaded with sticky sweetness. I use mini here, but you can use a bag of large to melt, and I like using the mini for the extra cup so you can see the marshmallows throughout the treats. If you don’t want to buy an extra bag just for the cup, skip it!
- Vanilla Extract – A Flavor Boost: A teaspoon of vanilla extract elevates our treats from delicious to absolutely irresistible. It adds a subtle depth of flavor that beautifully complements the other ingredients, enhancing the overall taste experience.
- Salt – The Flavor Elevator: Our secret ingredient is a half teaspoon of diamond crystal kosher salt. Salt in a sweet treat might sound surprising, but it’s a game-changer. It enhances the sweetness, balances the flavors, and makes the cinnamon notes stand out even more. If you have table salt, use half the amount.
- Cinnamon Toast Crunch™ Cereal – It brings a delightful cinnamon flavor and a satisfying crunch to our treats. The cereal’s classic, crunchy texture makes these marshmallow treats extraordinary and adds a delightful twist to this Cinnamon Toast Crunch™ French toast recipe.
How to make Cinnamon Toast™ Crunch Bars – Step-by-Step instructions
1. Grease an 8×8 or 9×9-inch baking pan with butter or line it with parchment paper to prevent the treats from sticking. I take a sheet of parchment, cut the corners, place the paper in the pan, and spray it with oil. And I use these black clips to keep the sides down. These come in handy for other baking projects as well.
2. Start by melting the butter in a large saucepan over low heat. I use my 5.5-quart Dutch oven. Any similar size works great!
3. Once the butter has melted, add the bag of mini marshmallows to the saucepan. Stir constantly until the marshmallows have completely melted and combined with the butter. Remove the saucepan from heat, stir in vanilla and salt.
3. Add the Cinnamon Toast Crunch™ cereal to the marshmallow mixture. Stir well to ensure that all the cereal is coated with marshmallow goodness.
4. Pour in one cup of marshmallows and fold them gently into the mix. Transfer the mixture to the dish and gently press it down using a spatula or your hands. You may want to spray your hands and spatula with cooking spray so they don’t stick!
5. Allow the treats to cool and set for about 1 hour. Once the treats are completely cooled and set, cut them into squares or your desired shape. Store them in an airtight container for up to a week.
Tips and Tricks for the Best Cap’n Crunch™ Marshmallow Treats
- Low and Slow with the Butter and Marshmallows: Melt your butter and marshmallows over low heat. This helps prevent burning and ensures a smooth, even melt.
- Fresh Marshmallows for Optimal Gooeyness: Always use fresh marshmallows for the best results. They melt more evenly and give a smoother, stickier texture to your treats.
- Non-Stick is Your Friend: Use a non-stick pot for melting and a non-stick spray for your spatula and the pan you’re pressing the mixture into. This will make your life much easier and keep the treats from sticking to everything.
- Don’t Over-Press: When you’re pressing the mixture into the pan, do it gently. Over-pressing can make the treats hard and dense, while a lighter touch keeps them airy and chewy.
- Room Temperature Setting: Set your treats at room temperature instead of in the refrigerator. Cooling them too quickly in the fridge can make them hard.
Recipe Variations
- Chocolate Drizzle Delight: After the treats are set, drizzle melted chocolate over the top. Use dark, milk, or white chocolate for different flavor profiles. This adds a decadent chocolatey touch that complements the cinnamon flavor.
- Nutty Crunch: Mix in a handful of chopped nuts like pecans, walnuts, or almonds for an added crunch and a nutty flavor. This is great for adding texture and a bit of protein.
- Peanut Butter Twist: Stir in a few tablespoons of creamy peanut butter into the marshmallow and butter mixture before adding the cereal. This gives a rich, nutty flavor that pairs wonderfully with the cinnamon.
- Spice It Up: For a spicier kick, sprinkle in some ground nutmeg or pumpkin spice along with the cinnamon cereal. This is perfect for a fall-themed treat.
- Caramel Swirl: Swirl in some homemade salted caramel sauce before pressing the mixture into the pan.
Recipe Substitutions
- Butter Substitutes:
- Coconut Oil: For a dairy-free option, coconut oil can be a substitute.
- Margarine: Use margarine for a similar texture.
- Marshmallow Alternatives: For a vegan version, use plant-based marshmallows.
- Cereal Options:
- Gluten-Free Cereal: If you need a gluten-free option, choose a gluten-free cinnamon-flavored cereal.
- Other Cereals: Feel free to experiment with different cereals like Rice Krispies, Chex, or even a mix for varied textures and flavors.
- Salt Variations:
- Sea Salt: If you don’t have kosher salt, sea salt is a good alternative. Just be mindful of the grain size, as it can affect the saltiness.
Storage Tips
- Room Temperature Storage:
- Store the treats in an airtight container at room temperature.
- They typically last well for up to 3 days when stored this way.
- Avoid Refrigeration:
- Refrigerating these treats can cause them to become hard and lose their ideal texture.
- Layering with Parchment Paper:
- If stacking treats in a container, place sheets of parchment or wax paper between layers to prevent them from sticking together.
- Preventing Drying Out:
- Ensure the container is tightly sealed to keep the treats from drying out.
- If you notice they are starting to dry, you can place a slice of bread in the container, which can help add moisture back into the treats.
- Freezing for Longer Storage:
- You can freeze these treats for up to 6 weeks.
- Wrap them individually in plastic wrap and then place them in a zip-lock freezer bag or an airtight container, or lay them in layers separated by parchment paper.
- Thaw at room temperature for a few hours before eating.
- Cutting Before Storing:
- It’s often easier to cut the treats into squares before storing, as they can harden slightly and become more difficult to cut cleanly over time.
- Avoid Moist Environments:
- Store them in a cool, dry place away from moisture, as humidity can make them soggy.
How to serve Cinnamon Toast Crunch™ Marshmallow Treats
- Classic Squares: Cut the treats into classic square or rectangle shapes. This is the traditional and easiest way to serve them.
- Fun Shapes: Use cookie cutters to cut the treats into fun shapes like stars, hearts, or circles. This is especially appealing to kids and for themed parties.
- With Ice Cream: Serve a square treat alongside a scoop of your favorite ice cream, such as this Fruity Pebbles ice cream, vanilla or cinnamon, for a decadent dessert.
- Dipped in Chocolate: Partially dip the treats in melted chocolate and then let them set. This adds an extra layer of sweetness and can be decorated with sprinkles or other toppings.
- Drizzled with Toppings: Drizzle caramel or chocolate sauce over the treats for an added flavor boost. Sprinkle with a dash of cinnamon or powdered sugar for a finishing touch.
Frequent Asked Questions
Yes, you can melt the butter and marshmallows in the microwave. Just be sure to do it in intervals, stirring frequently to avoid burning.
How do I cut the treats without them sticking to the knife?
Lightly grease the knife with butter or cooking spray, or dip it in hot water before cutting.
Yes, you can use regular marshmallows. Just use a 10-12 ounce bag. Skip the 1 cup of mini marshmallows.
Yes, you can make them a day or two in advance. Just make sure to store them properly in an airtight container to maintain their freshness.
Lightly greasing your hands and spatula with butter or cooking spray can help prevent sticking.
Let me know if you try these Cinnamon Toast Crunch Marshmallow Treats. Leave a comment, and if your family loves it as much as mine, give it a five-star ⭐️ rating! Join our mailing list to receive more delicious recipes delivered to your inbox.
Easy Cinnamon Toast Crunch™ Marshmallow Treats
Ingredients
- 4 tablespoons unsalted butter
- 10 ounce bag mini marshmallows plus 1 cup mini marshmallows, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 6 cups Cinnamon Toast Crunch™ cereal
Instructions
- Line a 8×8 or 9×9 with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
- Melt the butter over low heat in a large pot or Dutch oven. Once melted, add the 10-ounce bag of marshmallows. Stir the mixture until the marshmallows are just melted. Stir in the salt and vanilla to combine.
- Remove the pan from the heat, add the Cinnamon Toast Crunch™ Cereal, and mix until evenly coated with the marshmallow mixture. Stir in an additional one cup of marshmallows.
- Turn the mixture out into the prepared pan and, using a wooden spoon or spatula that has been coated in non-stick cooking spray, press the mixture into a packed, even layer. Do not pack it down with force. Lightly press down until it is secure in the pan.
- Allow treats to set for at least 1 hour at room temperature and up to 1 day. Cover tightly if leaving out for more than a few hours.
- Lift the treats as a whole out of the pan using the edges of the parchment paper. Cut into squares.
- Cover and store leftover treats at room temperature for up to 3 days. To store, place in an airtight container, with sheets of parchment or wax paper between layers.
Notes
- 8 tablespoons (1 stick) unsalted butter
- 2 bags (10 ounces each) mini or large marshmallows
- 2 cups mini marshmallows (optional; but recommended)
- 2 teaspoons vanilla extract
- 1 teaspoon diamond crystal kosher salt
- 12 cups Cinnamon Toast Crunch™ cereal
- Marshmallows: You will need 2 (10-ounce) bags of miniature marshmallows for this recipe. You will only need a cup of the 2nd bag.
- Omitting Extra Marshmallows: You can omit the extra marshmallows that get stirred in at the end if you wish. Don’t worry about altering the recipe – it’ll still be great.
- Storing + Shelf Life: These are best eaten the same day you make them. But if you’ve got leftovers, keep them in an airtight container at room temperature, and they should be good for about 3 days. Wrapping them individually in plastic wrap before storing them can help keep them fresh.
- Freezing: Wrap each in plastic wrap, put them in a freezer bag, and keep them for a few months. Or layer cut pieces in layers separated with parchment paper. When you’re ready to eat them, let them thaw at room temperature.
