Cinnamon Toast Crunch Marshmallow Treats
Cinnamon Toast Crunch marshmallow treats, soft, chewy, no-bake bars with that signature cinnamon-sugar crunch. 10 minutes active, no oven needed.
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 8x8 or 9x9 with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
- Melt the butter over medium-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.4 tablespoons unsalted butter, 10 ounce bag mini marshmallows , 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
- 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.6 cups Cinnamon Toast Crunch cereal
- 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 30 minutes at room temperature.
- 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.
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Notes
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, place in a freezer bag, and keep for a few months. Or layer cut pieces, separated with parchment paper. When you're ready to eat them, let them thaw at room temperature.
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