# Components:
→ Base
01 - 1 cup (2 sticks) unsalted butter, melted
02 - 1 1/2 cups light brown sugar, packed
03 - 2 large eggs
04 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
05 - 2 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
→ Cinnamon Swirl
08 - 1/4 cup granulated sugar
09 - 1 tablespoon ground cinnamon
→ Mix-Ins & Topping
10 - 2 cups Cinnamon Toast Crunch cereal, lightly crushed (divided: 1 1/2 cups for batter, 1/2 cup for topping)
11 - 1/2 cup white chocolate chips (optional)
# Method:
01 - Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together the melted butter and brown sugar until smooth. Add eggs and vanilla extract; whisk until fully combined.
03 - In a separate bowl, sift together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
04 - Gently fold in 1 1/2 cups crushed Cinnamon Toast Crunch cereal and white chocolate chips, if using.
05 - Spread the batter evenly in the prepared pan.
06 - In a small bowl, mix granulated sugar and cinnamon. Sprinkle evenly over the top of the batter.
07 - Scatter the remaining 1/2 cup crushed cereal on top and lightly press it into the batter.
08 - Bake for 28 to 32 minutes or until the edges are golden and the center is just set. Avoid overbaking.
09 - Cool completely in the pan. Lift out using parchment overhang, slice into squares, and serve.
