Cinnamon-Raisin Cereal Treats
Cereal treats get a new flavour and new look with this fun Bundt-cake-shaped crowd pleaser. The combo of bran flakes and rice cereal makes for seriously crunchy and crispy treats.
- Preparation Time25 mins
- Cooking Time5 mins
4 tablespoons unsalted butter, plus more for greasing
280g bag mini marshmallows
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
75g crispy rice cereal, such as Rice Krispies
75g wheat bran cereal with raisins, such as Raisin Bran
35g confectioners' sugar
- Grease the inside of the Bundt pan with some butter.
- Melt the butter in a large pot set over medium heat. Add the marshmallows and cinnamon and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the crispy rice cereal and wheat bran cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Spoon the mixture into the prepared Bundt pan and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
- To serve, invert the Bundt pan onto a serving platter. Whisk the sugar with 1 1/4 teaspoons water in a small bowl until a smooth, thick and pourable. Drizzle the glaze over the dessert and let it harden, about 5 minutes. Cut into slices. Store in an airtight container for up to 2 days.