Cinnamon Toast Crunch Frosted Cookie Bars Recipes

CINNAMON TOAST CRUNCH COOKIES

Steps:

• Preheat oven to 400°F.
• Pour 2 cups cinnamon toast crunch into the bowl of a food processor and process for about 15 seconds, until crumbly. Set aside.
• Whisk together dry ingredients in a large bowl: All-Purpose flour, cake flour, white chocolate instant pudding mix, corn starch, baking soda, baking powder, ground cinnamon, and salt. Set aside.
• Using a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, ~3-4 minutes.
• Then add in the eggs and vanilla extract.
• Turn mixture to low and gradually add in dry ingredients about 1/4 cup at a time, followed by the crushed cinnamon toast crunch and white chocolate chips.
• Portion the cookie dough into 6 large dough balls.
• In a shallow dish, combine the sugar and cinnamon. Roll the dough balls in the cinnamon and sugar.
• Place on a baking sheet lined with a silicone baking mat or parchment paper and bake for 10-12 minutes.
• While the cookies bake, make the cream cheese frosting. In a medium sized bowl, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
• Place remaining 1 cup cereal in a baggie and crush until crumbly, but still leaving some cereal pieces.
• Once cookies are done, cool on the baking sheet for 15 minutes then transfer to a cooling rack to cool completely.
• Once cooled, frost with the cream cheese frosting. To make the frosting, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
• Garnish with crushed cinnamon toast crunch cereal. Sprinkle with any remaining cinnamon/sugar mixture and enjoy!

CINNAMON TOAST CRUNCH™ SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Place cereal in 1-quart resealable food-storage plastic bag. Using flat bottom of measuring cup, coarsely crush cereal. Set aside.
• In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Stir in crushed cereal and white vanilla baking chips. Drop dough by rounded measuring tablespoonfuls 2 1/2 inches apart on ungreased cookie sheets.
• Bake 9 to 11 minutes or until edges are set and golden brown (centers will be soft). Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• For each sandwich cookie, spread generous tablespoonful frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in airtight container with waxed paper between layers.

CINNAMON TOAST CRUNCH™ FROSTED CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 3 tablespoons each).
• Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Fill frosting into a decorating bag fitted with a large star tip. Pipe frosting in a decorative swirl on top of each cupcake.
• Place cereal pieces on top. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.

CINNAMON TOAST CRUNCH™ FROSTED COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms.
• Spread cookie dough evenly in bottom of pan.
• Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Spread frosting on top of bar. Sprinkle cereal pieces on top. Cut into 4 rows by 4 rows.