Well, true to our foodie gumshoe ways, Dish and Spoon decided to use up some Cinnamon Toast Crunch® in a twist on the chocolate-peanut butter classic. The result is a bit like churros–another duh-yes-you-love-those treat.
5 cups Cinnamon Toast Crunch cereal
1/2 cup white chocolate chips
1/4 cup almond butter
2 Tbsp butter
1 tsp vanilla extract
1/3 cup powdered sugar
Measure out cereal in bowl big enough to contain the cereal as you do some aggressive stirring later.
In microwave-safe small bowl, combine chocolate, almond butter, and butter. Microwave on high 30 seconds then stir well. Microwave 15 more seconds and that should be enough to get everything melted when stirred well once more.
Depending on the white chocolate you use, it can melt at various times. The mixture will be a bit thick; another thing white chocolate loves to vary on–when it will over cook. But almond butter is probably the main thickener here. Might try a bit more butter next time to help it be a bit more runny.
Adding the vanilla once mixture is melted helps smooth it a bit. Scrape buttery goodness into the cereal bowl and start stirring. It's almost more of a pressing motion to spread the paste around. Just keep at it; it will spread in time.
Dump all the coated cereal into a gallon zip-top bag. Pour the 1/3 cup powdered sugar into the bag and seal. Shake and massage those goodies. :) Serve and delight.
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