Cinnamon Toast Crunch Rice Krispie Treats

Chewy marshmallow Rice Krispie treats upgraded with Cinnamon Toast Crunch, a cinnamon-white chocolate drizzle, and extra crunch on top.

My kids get to pick a different cereal every time we go to the grocery store, and one time they were torn between Rice Krispies and Cinnamon Toast Crunch so I allowed them to get both with the intention of turning some of them into cereal treats. What started as avoiding a meltdown in the cereal aisle turned into one of my best experiments.

These Cinnamon Toast Crunch Rice Krispie treats have that familiar chewy marshmallow base but with way more flavor and texture than regular treats. The Rice Krispies give you that classic snap and chew, while the Cinnamon Toast Crunch adds this crunchy cinnamon-sugar element that I absolutely love. The white chocolate drizzle mixed with extra cinnamon ties everything together and honestly makes them good enough for packaging.

The first time I made this, my kids thought it was such a genius idea. The whole process takes about an hour, but most of that is just waiting for everything to set up.

The initial batch always disappears so fast that I have to hide the rest so there would be some left for the next day. Now, instead of debating cereal choices, they agree on getting the two boxes as long as I make them a batch or two of these. I don't mind at all... and it's a great family bonding activity when I allow them to help out with the prep.

Ingredients

Rice Krispies cereal gives these bars their classic chewy base that everyone recognizes, while Cinnamon Toast Crunch cereal adds all that cinnamon-sugar crunch that makes these better than regular cerreal treats. I always keep some extra Cinnamon Toast Crunch crushed up for sprinkling on top because it adds more texture.

Mini marshmallows melt down into that gooey binding that holds everything together, and the vanilla extract makes the whole thing taste more homemade instead of just sweet. A little ground cinnamon mixed into the melted white chocolate for drizzling gives you that extra cinnamon hit that ties in perfectly with the cereal flavor.

See the recipe card for exact quantities.

Step-by-step Instructions

These cinnamon toast crunch rice krispie treats take the classic marshmallow bars and give them a fun upgrade with crunchy, cinnamon-sugar cereal and a sweet drizzle of cinnamon white chocolate on top.

Prepare the Pan

Line a 9x13-inch baking dish with foil or parchment paper, leaving some overhang on the sides to make lifting easier. Spray lightly with nonstick spray to prevent sticking.

Melt the Marshmallow Base

In a large pot, melt the butter over medium-low heat. Add the mini marshmallows and stir constantly with a heatproof spatula until they are fully melted and smooth. Remove the pot from the heat and stir in the vanilla extract.

Mix in the Cereal

Quickly add the Rice Krispies and Cinnamon Toast Crunch cereals to the melted marshmallow mixture. Stir until both cereals are evenly coated and the mixture is combined.

Press and Set

Transfer the mixture into the prepared baking dish. Use a spatula or lightly oiled hands to press it evenly into the pan without packing it too tightly. Let it set at room temperature for about 30 minutes, until firm enough to cut.

Add the Topping

Lift the treats out of the pan and place them on a cutting board. In a microwave-safe bowl, melt the white chocolate in 20–30 second intervals, stirring until smooth. Stir in the ground cinnamon. Drizzle the cinnamon chocolate over the bars and sprinkle with crushed Cinnamon Toast Crunch cereal for extra crunch.

Cut and Serve

Allow the topping to set for a few minutes, then cut into squares or rectangles with a sharp knife. Serve at room temperature.

Storage

To store, keep the bars in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate for up to 1 week, but let them sit out for a few minutes before eating so they soften slightly. These treats don’t freeze well, as the marshmallow base can turn hard once thawed.