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In my opinion this is the superior flavor of milk and cereal bars! This copycat recipe is the closest I’ve come to the real deal.
I am warning you now, these bars will not last long: With the crunchy grain free Cinnamon Toast Crunch cereal and cinnamon swirled coconut butter frosting…. You can’t get much better!
Here’s how:
Yield: 6-7
Prep time: 5 minutes
Chill Time: 2 hours
INGREDIENTS
Cereal base
1/3C maple syrup
3/4C cashew butter (sub with any nut butter)
2 cups gluten free Cinnamon Toast Crunch, or other similar cereal
“Milk” topping
1/3C coconut butter
1/4C full fat coconut milk OR plain dairy free yogurt
1/4C maple syrup
1 tsp cinnamon
DIRECTIONS
1. Line a loaf pan with parchment paper
2. In a large bowl combine two cups of cereal. Set aside
3. Heat cashew butter and maple syrup in microwave or over stovetop, stirring for 30-60 seconds— you want it to be fairly hot, a soft boil.
4. Carefully stir wet mixture into cereal. Combine thoroughly.
5. Press combined mixture firmly into loaf pan.
6. prepare milk/frosting by heating coconut butter to soften and stirring in coconut milk and maple syrup. Pour over the top of cereal bars. Add cinnamon and swirl into frosting.
7. Freeze to set for 2 hours. Cut into bars. Enjoy!
8. Store in fridge or freezer
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