Save It Chewy, buttery blondies packed with the nostalgic flavor of Cinnamon Toast Crunch cereal, swirled with cinnamon sugar and finished with a crunchy topping.
Growing up, Cinnamon Toast Crunch was always my favorite cereal: these blondies capture that childhood joy in dessert form. The swirls of cinnamon and crunchy cereal pieces make every bite irresistible.
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Ingredients
- Unsalted butter: 1 cup (2 sticks), melted
- Light brown sugar: 1 1/2 cups, packed
- Eggs: 2 large
- Vanilla extract: 2 teaspoons pure
- All-purpose flour: 2 cups
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Granulated sugar: 1/4 cup
- Ground cinnamon: 1 tablespoon
- Cinnamon Toast Crunch cereal: 2 cups, lightly crushed (divided: 1 1/2 cups for batter, 1/2 cup for topping)
- White chocolate chips (optional): 1/2 cup
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Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Mix wet ingredients:
- In a large bowl, whisk together melted butter and brown sugar until smooth. Add eggs and vanilla extract: whisk until fully combined.
- Mix dry ingredients:
- In a separate bowl, sift together flour, baking powder, and salt. Gradually fold dry ingredients into the wet mixture until just combined.
- Add mix-ins:
- Gently fold in 1 1/2 cups crushed Cinnamon Toast Crunch and white chocolate chips if using.
- Spread batter:
- Spread the batter evenly in the prepared pan.
- Make cinnamon swirl:
- In a small bowl, mix granulated sugar and cinnamon: sprinkle evenly over the top of the batter.
- Top with cereal:
- Scatter the remaining 1/2 cup crushed cereal on top and lightly press into the batter.
- Bake:
- Bake for 28–32 minutes, until edges are golden and center is just set. Do not overbake.
- Cool and serve:
- Cool completely in the pan. Lift out using the parchment overhang, slice into squares, and serve.
Save It My kids love helping scatter cereal on top before baking: it has become a fun weekend baking ritual in our home.
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Required Tools
9x13-inch baking pan, parchment paper, mixing bowls, whisk, spatula, measuring cups and spoons
Allergen Information
Contains wheat (gluten), dairy, eggs; may contain soy if using white chocolate chips; may contain nuts if added: always check packaging for cross-contamination.
Nutritional Information
Each blondie (based on 12 servings): 295 calories, 13 g fat, 42 g carbohydrates, 3 g protein.
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Try these blondies for your next gathering: they are sure to be a hit with all ages.
Recipe FAQs
- → Can I substitute Cinnamon Toast Crunch with another cereal?
Other cinnamon-flavored cereals work well, but flavor and texture may vary slightly.
- → How should I store leftovers?
Keep bars in an airtight container at room temperature for up to 4 days to maintain freshness.
- → Can I make these blondies ahead of time?
Yes, they can be baked and cooled in advance, then sliced and stored until ready to serve.
- → Is it possible to omit white chocolate chips?
Absolutely! The chips add sweetness, but they're optional and can be replaced or skipped.
- → How do I know when they're done baking?
The edges should be golden and the center just set; avoid overbaking for chewy results.
- → Are there nut-free options for added crunch?
Use extra cereal or seeds as alternatives to nuts for a crunchy texture without allergens.
