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Crunchy Cinnamon Cups

A crunchy and mouthwatering snack

Course Dessert
Cuisine American
Keyword Gluten Free
Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration Time 15 minutes
Total Time 40 minutes
Servings 24 Servings
Author Sareena's Food



  • 1/2 Cup Butter
  • 200 g Marshmallows
  • 1 tsp Vanilla
  • 4 Cups Cinnamon Chex


  • Cups French Toast Almond Butter
  • Cup Melted Coconut Oil (Optional if you'd like a more set cup)

Chocolate Layer

  • Cup Coconut Oil
  • ¼ Cup Cacao Powder
  • 2 Tbsp Maple Syrup
  • ¼ tsp Ground Cinnamon


  1. Crush the Chex cereal until crushed, but not powdery.

  2. Melt the butter over low heat. Once it's melted, add the marshmallows and keep stirring. When melted, remove from heat and add the vanilla. Pour the crushed cereal into it and stir quickly. Press into 24 silicone muffin cups and refrigerate until firm.

  3. Once it's cooled, it's time to go on to the next layer. If you decide that you'd prefer a firmer cup, add the coconut oil to the almond butter. Put enough to cover the cereal layer. If you prefer JUST ALMOND BUTTER, put 1 Tbsp of the almond butter per muffin cup. Refrigerate again until cooled completely.

  4. Melt the coconut oil. Add the remaining ingredients and stir until it is completely combined. Pour 1 Tbsp of chocolate mixture per muffin cup. Cool completely.

Recipe Notes

Keeps in the refrigerator for up to one week.