Description
Crispy Cinnamon Ribbon Bars are a delightful no-bake dessert combining the crunch of crispy rice cereal with warm cinnamon and nutmeg flavors, layered with a luscious brown sugar glaze and white chocolate drizzle. These bars are easy to prepare and perfect for a sweet snack or festive treat.
Ingredients
Scale
Main Ingredients
- 4 cups crispy rice cereal
- 3 cups mini marshmallows
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Brown Sugar Glaze
- 1/2 cup brown sugar
- 1/4 cup light corn syrup
Topping
- 1/2 cup white chocolate chips
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Prepare Pan: Lightly grease a 9×13-inch baking pan with butter or cooking spray to prevent sticking and set aside.
- Melt Marshmallow Mixture: In a large pot over low heat, melt the butter. Add the mini marshmallows and stir continuously until fully melted and smooth.
- Add Flavorings: Stir in the vanilla extract, salt, ground cinnamon, and ground nutmeg until the mixture is well combined and fragrant. Remove from heat.
- Combine with Cereal: Quickly fold the crispy rice cereal into the marshmallow mixture until all cereal is evenly coated.
- Make Brown Sugar Glaze: In a small saucepan over medium heat, combine the brown sugar and light corn syrup. Stir continuously until the mixture starts to bubble gently and thickens slightly, about 2 to 3 minutes. Remove from heat.
- Layer Bars: Pour half of the cereal mixture into the prepared pan and press it down evenly but gently. Drizzle half of the brown sugar glaze over this layer.
- Add Second Layer: Add the remaining cereal mixture on top and press gently to form an even layer. Drizzle the remaining brown sugar glaze over the top.
- Drizzle White Chocolate: Melt the white chocolate chips in the microwave in short intervals, stirring between each until smooth. Drizzle melted white chocolate evenly over the bars.
- Cool and Finish: Let the bars cool completely at room temperature until set, about 1 hour. Once cooled, dust the top with powdered sugar before cutting into 16 squares and serving.
Notes
- For extra flavor, add a pinch of ground ginger or cardamom to the marshmallow mixture.
- Do not press the mixture too firmly to keep the bars light and chewy.
- Store bars in an airtight container at room temperature for up to 3 days.
- Use white chocolate or vanilla-flavored coating for a sweeter finish if preferred.
