Cinnamon Toast Crunch bars are a simple, no-bake treat made with just three ingredients. They’re soft and gooey with that familiar cinnamon-sugar crunch everyone loves—great for parties, potlucks, or an easy snack.
Why You’ll Love This Cereal Bars Recipe
Cinnamon Toast Crunch has always been a favorite thanks to its cinnamon-sugar coating and satisfying crunch. These bars combine that classic flavor with a marshmallow-y, chewy texture so the cereal stays crisp while the marshmallow binds it into easy-to-eat bars.
Made with only three ingredients and no oven required, this recipe is ideal for warm weather, last-minute desserts, or busy nights. They come together quickly and travel well, so they’re perfect to bring to gatherings. Highlights:
- Ready in under an hour
- No-bake, summer-friendly
- Kid- and adult-approved
- Sweet, crispy, and gooey
- Easy to make ahead
Ingredient Information And Substitutions
- Cinnamon Toast Crunch – The cinnamon-sugar coating and sturdy crunch make it ideal here. Other similarly sized, crunchy cereals can be substituted if needed.
- Marshmallows – Mini marshmallows melt evenly and quickly. A 10-ounce bag of regular marshmallows also works. Marshmallow fluff is not recommended, as it changes the texture.
- Salted butter – Salted butter helps balance the sweetness. If using unsalted butter, add a pinch of salt to taste.
How To Make Cereal Bars
Step 1 – Prep the pan.
Spray a 9 x 13-inch pan with cooking spray and line it with parchment paper, leaving a little overhang to lift the bars out easily.
Step 2 – Melt the butter.
Melt the butter in a large pot over medium heat. Once melted, reduce heat to low to avoid scorching.
Step 3 – Melt the marshmallows.
Add the marshmallows to the pot. Lightly spray a mixing spoon with cooking spray and stir continuously until the marshmallows are fully melted and smooth.
Step 4 – Add the cereal.
Remove the pot from the heat and stir in the cereal until each piece is evenly coated with the marshmallow mixture.
Step 5 – Press and set.
Transfer the mixture to the prepared pan. Using a second piece of parchment paper, gently press it into an even layer—avoid packing the mixture too firmly to keep the bars soft. Let cool completely, then lift out and cut into bars.
Frequently Asked Questions
Yes. Make them a day ahead to give them time to fully set; they store well at room temperature.
Store bars in an airtight container. Adding a small piece of bread to the container can help keep them soft. Also, melt marshmallows gently and press lightly into the pan to preserve chewiness.
Yes. Double the ingredients and use a larger pan or split the mixture between two pans so the bars don’t become too thick.
Yes. Melt butter and marshmallows in a microwave-safe bowl for about 60 seconds on high, then stir and heat an additional 15–30 seconds if needed. Stir in the cereal and proceed as directed.
Tips For Making Homemade Cereal Bars
- Line your pan. Use parchment with an overhang so you can lift the bars out in one piece for easy slicing.
- Control the heat. Melt butter and marshmallows over medium to low heat to prevent scorching and keep the bars soft.
- Use cooking spray on utensils. Lightly spray your spoon to prevent marshmallows from sticking while stirring.
- Fully melt the marshmallows. A smooth marshmallow mixture produces a better, chewier texture.
- Press gently. Don’t compact the mixture too firmly or the bars will be dense.
- Prep ingredients first. Measure everything beforehand—once the marshmallows are melted, the process moves quickly.
- Storage. Store in an airtight container at room temperature for up to 3 days. Place parchment between layers to prevent sticking. Freezing is not recommended as it can change the texture.
What to Serve With These Marshmallow Cereal Bars
These bars are sweet and cinnamon-forward, so they work well as a dessert alongside savory dishes at casual gatherings like BBQs and potlucks. They pair nicely with grilled chicken, potato sides, salads, or finger-food appetizers.
Other No-Bake Desserts To Try
-
Peanut Butter No Bake Cookies
-
Raspberry Lemon Icebox Pie
-
No Bake Peanut Butter Pie
-
Icebox S’mores Cake
Cinnamon Toast Crunch Bars
Jessy Freimann
Pin Recipe
Equipment
- Dutch oven
- Wooden spoon
- 9 x 13 pan
- Parchment paper
- Cooking spray
Ingredients
- 3 Tablespoons salted butter
- 10 ounces mini marshmallows (1 bag)
- 5 cups Cinnamon Toast Crunch cereal
Instructions
- Spray a 9 x 13 pan with cooking spray and line it with parchment paper, leaving some extra paper over the sides.
- Melt butter over medium heat in a large pot. Once melted, reduce the heat to low.
- Add marshmallows to the pot. Lightly spray a mixing spoon and stir continuously until the marshmallows are fully melted.
- Remove the pot from the heat and add the cereal. Stir well to combine.
- Pour the mixture into the prepared pan. Using another piece of parchment, gently press into an even layer.
- Cool completely. Once set, lift the bars out with the parchment overhang and slice. Store in an airtight container and enjoy.
Notes
- Line your pan with parchment for easy removal and clean slicing.
- Keep the heat moderate to prevent scorching—this keeps the bars soft and chewy.
- Spray your spoon to reduce marshmallow sticking while stirring.
- Let marshmallows melt completely for the smoothest texture.
- Press gently when spreading the mixture in the pan to avoid dense bars.
- Measure ingredients before starting; once marshmallows are melted, work quickly.
- Store at room temperature in an airtight container for up to 3 days. Place parchment between layers to prevent sticking. Freezing is not recommended.