30-Minute Cinnamon Toast Crunch Toffee Bark
Crispy cinnamon cereal coated with buttery toffee, melted chocolate, and toasted nuts. Baked then cooled into crunchy bark pieces. A simple no-bake-style confection ready in under two hours with minimal ingredients.
Ingredients
Instructions
- 1
Heat oven to 350°F.
- 2
Line a 15x10x1-inch pan with heavy-duty foil and spray with cooking spray. Spread cereal evenly in pan.
- 3
In a 2-quart saucepan, heat butter and brown sugar over medium-high heat, whisking as butter melts. Bring to boil, stirring occasionally. Reduce heat to medium and boil 2 minutes without stirring.
- 4
Pour toffee mixture evenly over cereal in pan.
- 5
Bake 12 minutes. Sprinkle chocolate chips on top and let stand 5 minutes.
- 6
Spread melted chocolate evenly and top with toasted pecans.
- 7
Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate, then break into pieces.
Tips
Do not stir during the 2-minute boil to avoid crystallization of the toffee.
Spread chocolate while still warm from standing on hot cereal for easiest coverage.
Toast nuts before adding to enhance flavor.
Good to Know
Store covered in refrigerator up to one week.
Prepare fully and refrigerate up to one week. Do not freeze; toffee becomes brittle.
Break into pieces and serve at room temperature or chilled.
Common Mistakes
Stir during the 2-minute boil to avoid crystallized toffee.
Delay pouring toffee over cereal to avoid uneven coating.
Spread chocolate while cool to avoid breaking down chocolate structure.