![]() ![]() You will need less than ten minutes to throw this easy dessert together and then half an hour to let it chill. Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.īe sure to read through the entire post so that you don’t miss out on any important tips and tricks! This white chocolate bark is loaded with Cinnamon Toast Crunch cereal pieces and Nerds candies. Top the frosting with a cinnamon toast crunch treat and dust with ground up cereal if you like.Cinnamon Toast Crunch White Chocolate Bark is an easy no bake dessert recipe. Using a piping bag with a round tip, frost each cupcake with vanilla frosting. To fill cupcakes (with the filling that you set aside), push pastry bag in the top of the cupcake as far as it can go without puncturing the bottom, gently squeeze bag while slowly pulling up until you reach the surface. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutesĪfter cupcakes have cooled, fill a pastry bag with the vanilla cream icing. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Then add 1/2 cup of cereal crumbs and beat until mixed. Frosting will be very pale and fluffy.Īdd vanilla, and beat until frosting is smooth. This process should take about 5 minutes. After two additions of sugar, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Scrape into a pastry bag fitted with a plain tip, or a large Ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes. Add in the milk/flour mixture and the vanilla extract and beat at high speed with an electric mixer for 7 minutes, add cereal crumbs (1/2 cup) and beat until light and fluffy. When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature. Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil. Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack and allow to cool completely. ![]() Sprinkle the remaining 1/2 cup of Cinnamon Toast Crunch crumbs on top of each cupcake.īake until a tester inserted in the center comes out clean, about 16-18 minutes. Divide batter evenly between cupcake liners. Add the flour mixture beat just until blended.īeat in the milk-butter mixture just until blended. In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes. ![]() Stir milk and butter in a small saucepan over low heat just until butter melts set aside. Add 1/2 cup of Cinnamon Toast Crunch crumbs. Sift the flour, baking powder, cinnamon and salt in a small bowl. Line a 12-cup cupcake pan with paper liners. Once cooled, cut into little 1-inch squares that you will use for topping each cupcake. You want a thin even layer.Īllow to cool. Using a buttered spatula or waxed paper, press mixture evenly into a small pan coated with cooking spray. Remove from heat and add Cinnamon Toast Crunch pieces and stir until well coated. Add marshmallows and stir until completely melted. Melt margarine in large saucepan over low heat. Start by making the Cinnamon Toast Crunch treats: ![]()
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