Name: Cinnamon Toast Crunch Cereal Cookie Bars
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 2 sticks room temperature unsalted butter (I use Kerrigold Butter Sticks); 1 cup Cinnamon Toast Crunch Cereal, finely crushed; 1 1/2 cups white sugar; 1/2 cup brown sugar; 2 tbsps maple syrup; 2 large eggs; 1 tsp vanilla extract; 2 3/4 cup flour; 1 tsp baking powder; 1 tsp cinnamon; 1/4 tsp salt; FROSTING; 1 1/2 cups powdered sugar; 3 tbsp Almond Breeze Almond milk; 1 tsp vanilla; 2 cups cereal to top

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Usually when I’m writing a recipe post it starts with a preface of being a busy entrepreneur and needing easy grab and go bites and quick meals. All about staying healthy, nourished, and quick. This is not one of those posts. This Cinnamon Toast Crunch Cereal Cookie Bars are heavenly.

No my friends, this is an ooey gooey, half butter, half sugar topped in cinnamon cereal recipe made for true indulgence moments. I’m talking cereal infused browned butter with a vanilla glaze.

I made these because we had a left over half box of Cinnamon Toast Crunch that M wasn’t going to eat so I thought, cinnamon-y, sugar-y new dessert recipe. We’re both huge cookie fans so I knew I wanted the base to be chewy with crisp edges like a perfect cookie. On top of that, I’ve been inspired recently seeing lots of recipes recently with infused butter and have been wanting to try it for myself. (and also shamelessly inspired by the weed infused oils dinner on Southern Charm) Combine all these overly excited sugar rush ideas and out comes these delicious Cinnamon Toast Crunch Cereal Cookie Bars.

You can make these ahead but keep them on the counter. If you place them in the fridge the cereal can get a little stale. Just don’t make them too far ahead because these temptations staring at you even for an extra night is too much for one to handle. Enjoy!

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Cinnamon Toast Crunch Cereal Cookie Bars

September 18, 2019

by Diana J

Category Sweets

Persons

Prep Time

40 minutes

Cook Time

25 minutes

Total Time

1 hour, 5 minutes

Ingredients

2 sticks room temperature unsalted butter (I use Kerrigold Butter Sticks)
1 cup Cinnamon Toast Crunch Cereal, finely crushed
1 1/2 cups white sugar
1/2 cup brown sugar
2 tbsps maple syrup
2 large eggs
1 tsp vanilla extract
2 3/4 cup flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
FROSTING
1 1/2 cups powdered sugar
3 tbsp Almond Breeze Almond milk
1 tsp vanilla
2 cups cereal to top

Instructions

Preheat oven to 350°F. Grease (or line with parchment paper) a 9×9-inch pan.
In a small pan brown the butter (it will go from light yellow to a deep gold). Remove from heat, mix in crushed Cinnamon Toast Crunch Cereal and let sit up to 20 minutes. Strain out cereal and pour infused butter into a large bowl.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
In the large bowl holding your infused browned butter, combine sugars, and maple syrup. Add in eggs and vanilla extract, whisk until creamy and smooth.
Mix dry ingredients into wet in parts, mixing just until combined. Press batter evenly into prepared 9×9-inch pan using a rubber spatula or your hands.
Bake for 25 to 30 minutes, until the edges are lightly browned. The center will still be soft, but will harden as it cools.
Let cool for roughly 20 to 30 minutes.
While the cookie is cooling, time to make the frosting! In a small bowl mix sugar, almond milk and vanilla together. It should be liquid but thicker than milk.
Pour as much frosting as you’d like on top of the cookie layer. You need just enough for the cereal to stick.
Top frosting layer with cereal and let sit up to 5 minutes. Enoy!

Notes

You can make these ahead but don’t put them in the fridge overnight, it will make the cereal a little stale. Warning: HIGHLY ADDICTIVE

Cinnamon Toast Crunch Cereal Cookie Bars

Ingredients

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