Ingredients
5
cups Cinnamon Toast Crunch™ cereal
3
cups miniature marshmallows
1/2
cup sliced almonds
2/3
cup hazelnut spread with cocoa
2
cups fresh raspberries
Preparation
Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper. Spread cereal in single layer in pan. Top with marshmallows and almonds. Bake 3 minutes.
Place hazelnut spread in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze and drizzle half of the hazelnut spread over cereal mixture. Top with raspberries. Drizzle with remaining hazelnut spread. Serve immediately.
