Cinnamon Toast Crunch Rice Krispie Treats As seen on Two peas & their pod Bookmark recipe Print recipe Download recipe Share Total Time 15 mins Prep Time 5 mins Cook Time 10 mins Rating 4.7 out of 5 stars (20) Ingredients 16 8 tablespoons unsalted butter, cut into tablespoon pieces16 ounce bag mini marshmallows, plus 2 cups mini marshmallows, divided1 teaspoon vanilla extract1/2 teaspoon sea salt, plus more for sprinkling4 cups crispy rice cereal4 cups Cinnamon Toast Crunch cereal Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 For super thick Rice Krispie Treats, grease a 9×9-inch baking pan with nonstick cooking spray. For regular Rice Krispie Treats, grease a 9×13-inch baking pan with nonstick cooking spray. You can also line the pan with parchment paper to make it easier for them to come out of the pan. Set pan aside. Step 2 First, brown the butter. Place the butter in a large pot and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Step 3 Add the 16 oz bag of marshmallows and stir until the marshmallows are completely melted. Step 4 Remove the pan from the heat and stir in the vanilla extract and sea salt. Add the Rice Krispies and Cinnamon Toast Crunch; gently stir until well coated with the marshmallows. Stir in the remaining 2 cups of mini marshmallows. Step 5 Transfer mixture to the prepared pan. Lightly press the mixture into the pan, using a greased spatula. You can also lightly grease your hands and press the mixture into the pan. Don’t press too firmly or the treats will end up hard and dry. Sprinkle a little flaky sea salt on top, if desired. Step 6 It's best to let the Rice Krispie Treats sit for about 1 hour before cutting. Cut into squares and serve. Chef’s notes Store the treats in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.
