Cinnamon Toast Toffee Crunch Recipes

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CINNAMON TOAST TOFFEE CRUNCH



Cinnamon Toast Toffee Crunch image

It's a new twist on a candy classic! Made with only five ingredients.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 32

Number Of Ingredients 5

4 cups Cinnamon Toast Crunch™ cereal
1 cup butter
1 cup packed brown sugar
1 bag (12 oz) semisweet chocolate chips (2 cups)
3/4 cup chopped pecans or sliced almonds, toasted

Steps:

  • Heat oven to 350°F.
  • Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
  • In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.
  • Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.

Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 14 g, TransFat 0 g

CINNAMON TOAST TOFFEE TOUCHDOWN CRUNCH



Cinnamon Toast Toffee Touchdown Crunch image

Fill a decorative tin with toffee crunch, separating layers with colored plastic wrap, colored tissue paper or waxed paper and bring to your game day event..

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 32

Number Of Ingredients 5

4 cups Cinnamon Toast Crunch™ cereal
1 cup butter
1 cup packed brown sugar
1 bag (12 oz) semisweet chocolate chips (2 cups)
3/4 cup chopped pecans or sliced almonds, toasted

Steps:

  • Heat oven to 350°F.
  • Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
  • In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.
  • Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.

Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 14 g, TransFat 0 g

CINNAMON TOAST CRUNCH® COLD BREW COFFEE



Cinnamon Toast Crunch® Cold Brew Coffee image

Sweeten your iced coffee with a favorite morning flavor: milk infused with Cinnamon Toast Crunch cereal. Top it with whipped cream, caramel drizzle and a sprinkling of cereal. Talk about a Pick Me Up.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 5

Number Of Ingredients 8

3/4 cup coffee beans
3 cups cold water
3 cups Cinnamon Toast Crunch™ cereal
3 cups whole milk
Ice
Whipped cream, if desired
2 tablespoons caramel sauce
Additional cereal, if desired, crushed

Steps:

  • Grind coffee into medium-fine grounds. Place coffee in large glass container. Stir in cold water. Cover and refrigerate 24 hours. Strain coffee through fine mesh strainer. Strain again through coffee filter; discard grounds.
  • Heat oven to 300°F. Line 15x10x1-inch pan with foil. Spread 3 cups cereal in pan. Bake 10 minutes; stir. Bake 5 minutes longer or until toasted. Cool 10 minutes. Add toasted cereal to large bowl. Add milk; stir. Refrigerate 30 minutes. Strain milk mixture through strainer; discard solids.
  • In 2-quart glass pitcher, stir together cold coffee and milk mixture. To serve, pour into glasses filled with ice; top with whipped cream, caramel sauce and crushed cereal.

Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 g, TransFat 0 g

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