Cereal & Milk Candy Bars
Cereal & Milk Candy Bars
Ingredients
For the Candy Bar Shells
- 1/2 cup Cinnamon Toast Crunch cereal, finely chopped
- 1 1/2 cups tempered chocolate
- 1/4 cup tempered cinnamon chocolate
For the Cinnamon Toast Crunch Ganache
- 1 cup Cinnamon Toast Crunch cereal, whole
- 1 cup heavy cream
- 8 ounces white chocolate, chopped
For the Filling
- 1/2 cup caramel, softened
Instructions
- 1
Finely chop 1/2 cup of Cinnamon Toast Crunch cereal using a food processor or blender until it resembles fine crumbs. Set aside.
⏱️ 5 min
- 2
In a bowl, gently fold the finely chopped Cinnamon Toast Crunch cereal into the 1 1/2 cups of tempered chocolate until well combined.
⏱️ 5 min
- 3
Pour the cereal-infused chocolate into your candy bar molds. Swirl in the 1/4 cup of tempered cinnamon chocolate to create a marbled effect. Ensure the cavities are evenly coated. Tap the molds gently on the counter to release any air bubbles. Allow the chocolate shells to set completely, which may take 30-60 minutes at room temperature or 15-20 minutes in the refrigerator.
⏱️ 10 min
- 4
While the shells are setting, prepare the ganache. In a medium bowl, soak 1 cup of whole Cinnamon Toast Crunch cereal in 1 cup of heavy cream for at least 30 minutes to infuse the cream with flavor.
⏱️ 5 min
- 5
Strain the cereal from the heavy cream through a fine-mesh sieve, pressing down on the cereal to extract as much infused cream as possible. Discard the strained cereal for now, but reserve the infused cream.
⏱️ 5 min
- 6
Heat the infused cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
⏱️ 5 min
- 7
Place the chopped white chocolate in a heatproof bowl. Pour the hot cereal-infused cream over the white chocolate. Let it sit for 1-2 minutes, then stir gently with a spatula until the ganache is smooth and fully emulsified.
⏱️ 5 min
- 8
Add the previously soaked (soggy) cereal back into the ganache. Use an immersion blender to blend the mixture thoroughly, further extracting the Cinnamon Toast Crunch flavor.
⏱️ 5 min
- 9
Strain the blended ganache again through a fine-mesh sieve into a clean bowl, pressing down to ensure a silky-smooth filling. Allow the ganache to cool slightly and thicken to a pipeable consistency.
⏱️ 5 min
- 10
Once the chocolate shells are set, pipe or spoon a layer of softened caramel into each chocolate-lined mold.
⏱️ 5 min
- 11
Follow the caramel layer with a generous amount of the Cinnamon Toast Crunch ganache, piping it over the caramel.
⏱️ 5 min
- 12
Cap the filled bars with more of the cereal-infused tempered chocolate (from Step 2). Use a scraper to remove any excess chocolate, creating a smooth, flat bottom for the candy bars.
⏱️ 5 min
- 13
Allow the candy bars to fully set in the molds for at least 1 hour at room temperature or 30 minutes in the refrigerator before carefully unmolding.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cereal & Milk Candy Bars
For the Candy Bar Shells
- 1/2 cup Cinnamon Toast Crunch cereal, finely chopped
- 1 1/2 cups tempered chocolate
- 1/4 cup tempered cinnamon chocolate
For the Cinnamon Toast Crunch Ganache
- 1 cup Cinnamon Toast Crunch cereal, whole
- 1 cup heavy cream
- 8 ounces white chocolate, chopped
For the Filling
- 1/2 cup caramel, softened
Instructions
- 1
Finely chop 1/2 cup of Cinnamon Toast Crunch cereal using a food processor or blender until it resembles fine crumbs. Set aside.
⏱️ 5 min - 2
In a bowl, gently fold the finely chopped Cinnamon Toast Crunch cereal into the 1 1/2 cups of tempered chocolate until well combined.
⏱️ 5 min - 3
Pour the cereal-infused chocolate into your candy bar molds. Swirl in the 1/4 cup of tempered cinnamon chocolate to create a marbled effect. Ensure the cavities are evenly coated. Tap the molds gently on the counter to release any air bubbles. Allow the chocolate shells to set completely, which may take 30-60 minutes at room temperature or 15-20 minutes in the refrigerator.
⏱️ 10 min - 4
While the shells are setting, prepare the ganache. In a medium bowl, soak 1 cup of whole Cinnamon Toast Crunch cereal in 1 cup of heavy cream for at least 30 minutes to infuse the cream with flavor.
⏱️ 5 min - 5
Strain the cereal from the heavy cream through a fine-mesh sieve, pressing down on the cereal to extract as much infused cream as possible. Discard the strained cereal for now, but reserve the infused cream.
⏱️ 5 min - 6
Heat the infused cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
⏱️ 5 min - 7
Place the chopped white chocolate in a heatproof bowl. Pour the hot cereal-infused cream over the white chocolate. Let it sit for 1-2 minutes, then stir gently with a spatula until the ganache is smooth and fully emulsified.
⏱️ 5 min - 8
Add the previously soaked (soggy) cereal back into the ganache. Use an immersion blender to blend the mixture thoroughly, further extracting the Cinnamon Toast Crunch flavor.
⏱️ 5 min - 9
Strain the blended ganache again through a fine-mesh sieve into a clean bowl, pressing down to ensure a silky-smooth filling. Allow the ganache to cool slightly and thicken to a pipeable consistency.
⏱️ 5 min - 10
Once the chocolate shells are set, pipe or spoon a layer of softened caramel into each chocolate-lined mold.
⏱️ 5 min - 11
Follow the caramel layer with a generous amount of the Cinnamon Toast Crunch ganache, piping it over the caramel.
⏱️ 5 min - 12
Cap the filled bars with more of the cereal-infused tempered chocolate (from Step 2). Use a scraper to remove any excess chocolate, creating a smooth, flat bottom for the candy bars.
⏱️ 5 min - 13
Allow the candy bars to fully set in the molds for at least 1 hour at room temperature or 30 minutes in the refrigerator before carefully unmolding.
⏱️ 5 min