Cinnamon Toast Crunch Krispies

• White chocolate chips – 1 cup (170g)
• Salted butter – 1 tablespoon (14.2g)
• Cinnamon – ¼ teaspoon (0.69g)

In a large pan over medium-low heat, melt the butter, stirring occasionally. Let it continue to cook until it browns and smells nutty.

Remove the pan from heat briefly and stir in the vanilla extract. Be careful—it may bubble up.

Return the pan to low heat and add the mini marshmallows. Stir continuously until the marshmallows and butter are fully melted and combined.

Pour in the Cinnamon Toast Crunch cereal and fold until evenly coated.

Transfer the mixture into a 9x13-inch pan. For best results, grease the pan lightly with butter or oil—avoid using wax paper, as it may stick.

Let the bars cool and set completely before slicing. This recipe makes about 24 krispie treats.

For the drizzle, melt the white chocolate chips and butter together until smooth. Stir in the cinnamon and drizzle over the cooled bars.