Get ready to experience a dessert that will make your taste buds dance with pure joy! These Rolo Cinnamon Toast Crunch Bars are not just a recipe—they're a decadent adventure that transforms your favorite childhood breakfast cereal into an irresistible, gooey, chocolatey masterpiece. Imagine the perfect blend of crunchy cinnamon cereal, melted marshmallows, caramel-filled Rolos, and rich chocolate drizzle—all in one mind-blowing bar that takes just 40 minutes to create. Whether you're looking for a show-stopping dessert or a nostalgic treat that'll have everyone begging for seconds, these bars are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 4 cups Cinnamon Toast Crunch cereal
- 1 cup mini marshmallows
- 1/2 cup unsalted butter
- 1 cup Rolo candies, unwrapped
- 1/2 cup chocolate chips
Instructions
- Prepare your workspace by lining a 9x9 inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a large microwave-safe bowl, melt the unsalted butter completely, using 30-second intervals and stirring between each interval to ensure even melting.
- Add mini marshmallows to the melted butter and return to microwave, heating in 15-second bursts while stirring until marshmallows are completely smooth and integrated with butter.
- Gently fold Cinnamon Toast Crunch cereal into the marshmallow-butter mixture, ensuring each piece is evenly coated and no dry cereal remains.
- Roughly chop the Rolo candies into smaller pieces, reserving some whole pieces for topping.
- Mix most of the chopped Rolo pieces into the cereal mixture, saving a few for garnishing the top.
- Transfer the mixture into the prepared baking pan, using a spatula or clean hands (lightly buttered) to press down and create an even layer.
- Melt chocolate chips in a microwave-safe bowl, stirring every 15 seconds to prevent burning, until completely smooth.
- Drizzle melted chocolate over the top of the bars, then sprinkle remaining Rolo pieces as a decorative and flavorful topping.
- Refrigerate the bars for approximately 30 minutes or until the chocolate has set and the bars are firm.
- Using the parchment paper overhang, lift the entire batch out of the pan and place on a cutting board.
- Cut into 12 even bars using a sharp knife, wiping the blade clean between cuts for neat edges.
- Serve at room temperature and store any leftovers in an airtight container for up to 3 days.
Tips
- Use fresh, crisp Cinnamon Toast Crunch for maximum crunch and flavor
- Melt butter and marshmallows slowly to prevent burning
- Lightly butter your hands when pressing mixture into pan to prevent sticking
- Let chocolate drizzle cool slightly before adding to prevent complete melting of Rolos
- Refrigerate bars for clean, precise cutting
- For extra decadence, slightly warm bars before serving to enhance caramel gooeyness
- Store in an airtight container at room temperature to maintain optimal texture
- Consider using a pizza cutter for more uniform bar sizes
- Can be prepared ahead of time and stored for up to 3 days
- Experiment with different chocolate types for unique flavor variations
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 25mg
