Sometimes you’re in dire need of something sweet, but you’re feeling somewhat lazy and all you really want to do is open a package of cookies and devour them on the couch while watching TV. Is that just so wrong? Can’t we all just live? We deserve it, but before you rush over to the pantry to grab those cookies, let me tell you all about these Cinnamon Toast Crunch Squares. They’re like a blondie meets cookie meets my favorite cereal. These squares are one of the easiest, most humble desserts you’ll ever make. They don’t pretend to be anything other than pure deliciousness. All you need is a bowl, a whisk and about 18 to 20 minutes before you sit in front of that couch eating something way better than those prepackaged cookies you’ve been eyeing.
This is one of the easiest recipes you can make, and the best part is that you can make it all by hand without a mixer. In a large bowl, whisk together the sugar, canola oil, honey, egg and vanilla extract until well combined and pale in color.
In another bowl, whisk or sift together the flour, baking soda, cinnamon and salt and then add to the wet ingredients. Mix until evenly combined and just incorporated.
**Note: The mixture at this point will be glossy and thick, making it slightly difficult to stir, but just give it a little elbow grease and you’ll be good to go!**
Lastly, add the chopped pecans and give it a gently stir until evenly distributed throughout the cookie dough.
**Tip: You can use any nut you have on hand really, walnuts, peanuts or cashews would be great as well! Whatever you decide to use, just toast them before chopping to give them a better flavor!**
Pour the dough into a quarter sized baking sheet, lined with parchment and lightly greased with cooking spray. Then pat out the dough into an even layer to completely cover the pan, either with our hands or a rubber spatula.
**Note: You’ll want to allow the parchment paper to hang over both sides of the pans, which will make it a lot easier to pull out the squares from the pan once it’s baked.**
Bake in a preheated 350 degree oven until golden brown and puffed up around the edges, about 10 to 12 minutes. Remove from the oven and allow to cool completely.
To make the glaze, in a large bowl, whisk together the powdered sugar, mayo, vanilla and enough milk (about 1 to 2 tablespoons) to make a smooth somewhat pourable glaze. Pour over the cooled cookie squares and spread out into an even layer. Sprinkle the top with crushed up cinnamon toast crunch cereal.
**Tip: The mayo might throw you off slightly, but don’t let it scare you off. It actually works so well with the sweetness from everything else, and it helps set the glaze nicely.**
I like to top the squares with crushed cinnamon toast crunch cereal because it mimics the flavors of the squares itself, cinnamon and honey.
**Tip: But you can also top it with chopped nuts instead of the cereal, if you don’t want to have a box of cereal lying around after.**
Once the glaze sets, cut into squares with a sharp serrated knife. You can cut them as big or as little as you’d like depending on whatever you prefer.
Eat right away or store any leftovers in the fridge, in an airtight container or wrapped in plastic, for up to 3 days. You can eat it chilled or allow them to come to room temperature before serving.
This is the type of recipe you keep up your sleeve for when you’re craving something sweet, but you don’t want to make anything super fancy and over the top. It’s one of the fastest desserts you can bake up, and you’ll be so happy about that later on. Trust me.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup granulated sugar
- ¾ cup canola oil
- ¼ cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup toasted pecans, chopped
- 1 cup powdered sugar
- 2 tablespoons mayonnaise
- 1 teaspoon vanilla extract
- 1 to tablespoons milk
- ½ cup cinnamon toast crunch cereal, crushed
- Preheat oven to 350 degrees F. Line a quarter inch baking pan (12 x 8 x 1 pan) with parchment, so that it hangs off to each side to make it easier to pull the squares out later. Grease with cooking spray and set aside.
- In a large bowl, whisk together the flour, baking soda, cinnamon and salt, set aside.
- In another large bowl, whisk together the sugar, oil, honey, egg and vanilla until well blended. Add the dry ingredients and stir until just combined. The mixture will be somewhat thick. Fold in the pecans. Spread into the prepared pan and bake until golden brown and edges have puffed up a bit, about 10 to 12 minutes. Remove from the oven and allow to cool completely.
- For the glaze, in a medium bowl, whisk together the powdered sugar, mayo, vanilla and enough milk to create a smooth, somewhat pourable glaze. Pour over the top of the cooled squares and spread into an even layer. Top with crushed cinnamon toast crunch cereal. Cut into Squares and serve. Leftovers can be stored in the fridge for up 3 days. Enjoy!