Cinnamon toast crunch marshmallow treats level up your basic rice krispie treats with the warmth of brown butter, a mix of rice krispies and cinnamon toast crunch cereal, a good splash of vanilla and a pinch of flaked salt. A favorite for any cinnamon lover!
These cinnamon toast crunch marshmallow treats are like a churro rice krispie treat, but even better with the mix of cinnamon toast crunch cereal and rice krispies. They're so easy to make and the added cinnamon flavor is next level delicious!
For more marshmallow treat recipes, try my brown butter rice krispie treats or my lucky charm rice krispie treats.
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Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter.
- Marshmallows: I prefer to use mini marshmallows because they melt quicker and more evenly.
- Cinnamon Toast Crunch & Rice Krispies: I tested these with different ratios and found this to be what we loved the most.
- Flaked Salt: I love the addition of a little salt to help balance the sweetness.
Step by Step Instructions
- Step 1: Start by browning the butter. You'll take 6 tbsp. of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over low-medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. As soon as it's done browning add 1 tablespoon of butter and mix in.
- Step 2: Remove a large handful of marshmallows from the bag to mix in later. Turn heat to lowest setting and add the remaining marshmallows, vanilla and salt to pan and stir until marshmallows are completely melted.
- Step 3: Remove from heat and add cinnamon toast crunch and rice krispies and stir until completely coated. Fold in the handful of marshmallows you had kept out.
- Step 4: Pour mixture into prepared pan. Press down firmly to create an even layer and compact rice krispie treats. Top with a bit more flaked salt.
Expert Baking Tips
- I use a 6x8 pyrex container with a lid when I make these. The slightly smaller container allows for a taller rice krispie treat. But use whatever size you have on hand!
- You can add all the marshmallows at the melting point if you prefer. I just like having a few that are still in tact.
- These are best if you allow them to fully cool before cutting into them and eating.
Other Popular Recipes to Try
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Cinnamon Toast Crunch Marshmallow Treats
Cinnamon toast crunch marshmallow treats level up your basic rice krispie treats with the warmth of brown butter, a mix of rice krispies and cinnamon toast crunch cereal, a good splash of vanilla and a pinch of flaked salt. A favorite for any cinnamon lover!
Ingredients
- 7 tablespoons salted butter, divided
- 10 ounces (283.5 g) mini marshmallows
- ½ teaspoon (0.5 teaspoon) vanilla
- ½ teaspoon (0.5 teaspoon) flaked sea salt
- 2½ cups cinnamon toast crunch cereal
- 3½ cups rice krispie cereal
Instructions
- Spray an 8x8, or slightly smaller, pan with cooking spray and set aside. Can also line with parchment paper.
- Start by browning the butter. You'll take 6 tbsp. of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over low-medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. As soon as it's done browning add 1 tablespoon of butter and mix in.
- Remove a large handful of marshmallows from the bag to mix in later. Turn heat to lowest setting and add the remaining marshmallows, vanilla and salt to pan and stir until marshmallows are completely melted.
- Remove from heat and add cinnamon toast crunch and rice krispies and stir until completely coated. Fold in the handful of marshmallows you had kept out.
- Pour mixture into prepared pan. Press down firmly to create an even layer and compact rice krispie treats. Top with a bit more flaked salt.
- Allow to cool/set completely before serving.
Notes
I use a 6x8 pyrex container with a lid when I make these. The slightly smaller container allows for a taller rice krispie treat. But use whatever size you have on hand!
You can add all the marshmallows at the melting point if you prefer. I just like having a few that are still in tact.
These will remain fresh for 3-4 days if kept in an airtight container.
Nutrition
Calories: 128kcalCarbohydrates: 31gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 107mgPotassium: 22mgFiber: 0.2gSugar: 15gVitamin A: 647IUVitamin C: 6mgCalcium: 22mgIron: 4mg
Tried this recipe?Let us know how it was!
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