Cinnamon Toast Rice Krispie Treats are a delightful twist on the classic Rice Krispie Treats, incorporating the warm, comforting flavors of cinnamon. These treats start with the traditional base of buttery, gooey melted marshmallows and crispy Rice Krispies cereal, but they elevate the experience by adding Cinnamon Toast Crunch Cereal, and a touch of vanilla to the mixture.
These treats are perfect for an afternoon snack, a dessert for a family gathering, or a fun baking project with kids.
WHAT YOU NEED TO MAKE CINNAMON TOAST CRUNCH RICE KRISPIE TREATS
- Butter: I recommend using unsalted butter but you can use salted butter in this recipe. If you do use salted butter just omit the added salt.
- Mini Marshmallows: I recommend using FRESH mini marshmallows and not large marshmallows. Mini marshmallows melt quickly and evenly compared to larger marshmallows.
- Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
- Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
- Rice Krispie Cereal: You can also use the generic brand.
- Cinnamon Toast Crunch Minis Cereal: You could also do the regular Cinnamon Toast Crunch Cereal.
- White Chocolate Chips: My favorite brand to use is Guittard white chocolate chips.
- Heavy Cream: Do not use milk.
- Cinnamon Sugar Mixture: Mixture consist of 1/4 cup sugar and 1 tablespoon of ground cinnamon.
- Optional Add-Ins: Hershey’s Cinnamon Baking Chips.
- Non-Stick Cooking Spray
WHAT SUPPLIES YOU NEED
- Large Sauce Pan
- Silicone Spatula: You can find one on Amazon.
- Measuring Cups & Spoons
- Parchment Paper: I love using pre-cut parchment sheets that I get on Amazon.
- 9×13 Inch Pan: Metal, glass or disposable pan is fine. Either will do. I love using Fat Daddio pans.
HOW TO MAKE CHOCOLATE GANACHE
Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds.
Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.
HOW TO MAKE CINNAMON TOAST CRUNCH RICE KRISPIE TREATS
Line a 9×13 inch baking pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
In a large saucepan, melt the butter over medium heat until it begins to foam, 3 to 4 minutes. Continue cooking, swirling the pan, until the butter lightly browns, smells nutty, and develops tiny brown flecks, another 3 to 4 minutes. Altogether, it takes about 8 minutes for the butter to brown. Watch closely—it can burn quickly.
Once the butter has browned add the mini marshmallows to the pan, stir occasionally. Reserve about 2 cups of the mini marshmallows to stir in later.
When the marshmallows are just melted remove from the heat and add the vanilla and salt.
Add the Rice Krispie cereal and Cinnamon Toast Crunch cereal until just coated in the marshmallow mixture.
Next add the remaining 2 cups of mini marshmallows and cinnamon baking chips if you are using. Stir to combine.
Place the mixture into the prepared pan and GENTLY press into an even layer with your silicon spatula or greased hands. Be careful not to press to hard or you will get rock hard Rice Krispie treats and you don’t want that!
Drizzle some white chocolate ganache over the top of the Rice Krispie Treats.
Make the cinnamon sugar mixture by placing 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl. Sprinkle about 2 tablespoons over the top of the Rice Krispie Treats.
You can then decorate the top of the Rice Krispie Treats with sprinkles and/or edible glitter.
Allow to cool completely for about 30 minutes before cutting into 12 even squares.
Store in an airtight container at room temperature for up to a week.
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Cinnamon Toast Rice Krispie Treats
- September 12, 2024
- 12
- 1 hr
- Count the memories not the calories! Cals/Serving
- Print this
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2-10 ounce bags mini marshmallows
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 5 cups Rice Krispie cereal
- 5 cups Reese's Puffs Minis cereal
- 1 cup Cinnamon Chips (optional)
- Non-stick cooking spray
- White Chocolate Ganache:
- 1/4 cup white chocolate chips
- 1/8 cup heavy cream
- Cinnamon Sugar Mixture:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- Supplies:
- 9x13 inch pan
- Parchment sheets
- Large sauce pan
- Measuring cups & spoons
Directions
- Step 1
- PREP: Line a 9×13 inch baking pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
- Step 2
- BROWN THE BUTTER: In a large saucepan, melt the butter over medium heat until it begins to foam, 3 to 4 minutes. Continue cooking, swirling the pan, until the butter lightly browns, smells nutty, and develops tiny brown flecks, another 3 to 4 minutes. Altogether, it takes about 8 minutes for the butter to brown. Watch closely—it can burn quickly.
- Step 3
- MELT THE MARSHMALLOWS: Once the butter has browned add the mini marshmallows to the pan, stir occasionally. Reserve about 2 cups of the mini marshmallows to stir in later.
- Step 4
- COMBINE: When the marshmallows are just melted remove from the heat and add the vanilla and salt. Add the Rice Krispie cereal and Cinnamon Toast Crunch cereal until just coated in the marshmallow mixture. Next add the remaining 2 cups of mini marshmallows and cinnamon baking chips if you are using. Stir to combine.
- Step 5
- Place the mixture into the prepared pan and GENTLY press into an even layer with your silicon spatula or greased hands. Be careful not to press to hard or you will get rock hard Rice Krispie treats and you don’t want that! Drizzle some white chocolate ganache over the top of the Rice Krispie Treats. Make the cinnamon sugar mixture by placing 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl. Sprinkle about 2 tablespoons over the top of the Rice Krispie Treats. You can then decorate the top of the Rice Krispie Treats with sprinkles and/or edible glitter.
- Step 6
- Allow to cool completely for about 30 minutes before cutting into 12 even squares. Store in an airtight container at room temperature for up to a week.
